Indesit KT6C3 manual Oven Temperature Charts Meat, Beef, Lamb 80C Poultry, Pork 90C, Veal 75C

Oven Temperature

Charts - Meat

			Top Oven Cooking (KD6C35 and KDP60 only)			GB
Meat		Pre-heat	Temperature °C	Time (approx.)	Position in Oven
Beef/ Lamb		Yes	170/180	35 mins per 450g (1lb) + 35 mins over.
(slow roasting)
Beef/ Lamb		Yes	190/200	35-40 mins per 450g (1lb)
(foil covered)
Pork		Yes	170/180	40 mins per 450g (1lb) + 40 mins over
(slow roasting)
Pork		Yes	190/200	40 mins per 450g (1lb)
(foil covered)
Veal		Yes	170/180	40-45 mins per 450g (1lb) + 40 mins over	Runner 1 from
(slow roasting)					bottom of oven.
Veal		Yes	190/200	40-45 mins per 450g (1lb)
(foil covered)
Poultry/Game		Yes	170/180	25-30 mins per 450g (1lb) + 25 mins over
(slow roasting)
Poultry/Game		Yes	190/200	25-30 mins per 450g (1lb)
(foil covered)
Casserole		Yes	150	2-2½ hrs
Cooking
			If using aluminium foil, never:
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
				Fan Oven Cooking (all models)
Meat		Pre-heat	Temperature °C	Time (approx.)	Position in Oven
Beef		No	160/180	20-25 mins per 450g (1lb) +25 mins extra
Lamb		No	160/180	25 mins per 450g (1lb) +25 mins extra
Pork		No	160/180	25 mins per 450g (1lb) +25 mins extra
Veal		No	160/170	25-30 mins per 450g (1lb) +25 mins extra
Chicken /					Runner 1 from
Turkey up to		No	160/180	18-20 mins per 450g (1lb) +20 mins over	bottom of oven.
4kg (8lb)
Turkey				13-15 mins per 450g (1lb)
up to 5.5kg		No	150/160
				e.g. 5kg (11lb) = 143-165 mins
(12lb)
Turkey				12 mins per 450g (1lb)
over 5.5kg		No	150
				e.g. 10kg (22lb) = 264 mins
(12lb)
Casserole		No	140-150	1½ - 2 hrs
Stews
			If using aluminium foil, never:
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.

The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period.The meat thermometer will indicate when the required internal temp has been reached.

Beef -	Rare:	60°C	Lamb: 80°C	Poultry:	90°C
	Medium:	70°C	Pork: 90°C
	Well Done:	75°C	Veal: 75°C

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