GB
15
Oven Temperature
Chart - Meat
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Beef
No
160/180
20-25 mins per 450g (1lb) + 20 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/Turkey up to 4kg (8lb)
No
160/180
18-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb)
No
150/160
13-15 mins per 450g (1lb) eg.
5kg (11lb) = 143-165 mins
Turkey over 5.5kg (12lb)
No
150
12 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
Casserole Cooking
No
140/150
1½ - 2 hrs
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Beef/ Lamb
(Slow Roasting)
Yes
170/180
35 mins per 450g (1lb) + 35 mins over
1
Beef/ Lamb
(Foil Covered)
Yes
190/200
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
Veal
(Slow Roasting)
Yes
170/180
40-45 mins per 450g (1lb) + 40 mins over
1
Veal
(Foil Covered)
Yes
190/200
40-45 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
190/200
25-30 mins per 450g (1lb)
1
Casserole
Cooking
Yes
150
2-2½ hrs
1
#8
(
Rare 60°C
Medium 70°C
Well Done 75°C
90°C
80°C
90°C
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.
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