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Oven Temperature
Chart - Meat
COOKING MEAT/POULTRY IN THE TOP OVEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top
oven.
IF USING ALUMINIUM FOIL
1. Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never 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 of meat, or the thickest part of poultry thighs, during the cooking period. The meat
thermometer will indicate when the required internal temperature has been reached.
Food
Main Fan Oven Cooking
Note: Up to two shelves may be used in this oven. The position of these is not
important providing they are evenly spaced.
Meat
Pre-heat
Temperature °C
Time (approx.)
Beef
No
160/180
20-25 mins per 450g (1lb) + 20 mins extra.
Lamb
No
160/180
20-30 mins per 450g (1lb) + 25 mins extra.
Pork
No
160/180
20-30 mins per 450g (1lb) + 25 mins extra.
Chicken/Turkey up to 4kg (8lb)
No
160/180
15-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb)
No
150/160
12-14 mins per 450g (1lb) +12 mins extra.
Turkey over 5.5kg (12lb)
No
150
10 mins per 450g (1lb) e.g. 10kg (22lb) = 264 mins
Casserole Cooking
No
140
1½ - 2 hrs
Food
Top Oven Convection Cooking
Meat
Pre-heat
Temperature °C
Time (approx.)
Position From
Base of Oven
Beef/ Lamb
(Slow Roasting)
Yes
170/180
35 mins per 450g (1lb) + 35 mins over
1
Beef/ Lamb
(Foil Covered)
Yes
180/190
35 mins per 450g (1lb)
1
Pork
(Slow Roasting)
Yes
170/180
40 mins per 450g (1lb) + 40 mins over
1
Pork
(Foil Covered)
Yes
190/200
40 mins per 450g (1lb)
1
Poultry/Game
(Slow Roasting)
Yes
170/180
25-30 mins per 450g (1lb) + 25 mins over
1
Poultry/Game
(Foil Covered)
Yes
195/200
25-30 mins per 450g (1lb)
1
Casserole
Cooking
Yes
150
2-2½ hrs
1
Beef
Pork
Lamb
Poultry
Rare 60°C
Medium 70°C
Well Done 75°C
90°C
80°C
90°C
