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Fan Oven - Meat
Meat Pre-
heat
Te mperature
°C
Time (approx.)
Beef No 160/180
25-30 mins per 450g
(1lb) + 25 mins over.
Lamb No 160/180
20-30 mins per 450g
(1lb) + 25 mins over.
Pork No 160/180
25-30 mins per 450g
(1lb) + 25 mins over.
Veal No 160/170
30-35 mins per 450g
(1lb) + 25 mins over.
Chicken/Turkey
up to 4kg (8lb)
No 160/180
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey 4 to 5.5kg
(8 to 12lb)
No
13-15 mins per 450g (1lb) at
150/160°C
over 5.5kg (12lb) No
allow 12 mins per 450g at
150°C
Casserole No 140-150 1˝ -2 hrs
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:Beef:
Beef:Beef:
Beef: Rare: 60°C
Lamb:Lamb:
Lamb:Lamb:
Lamb:80°C
Medium: 70°C
Pork:Pork:
Pork:Pork:
Pork:90°C
Well Done: 75°C
Veal:Veal:
Veal:Veal:
Veal: 75°C
Poultry: Poultry:
Poultry: Poultry:
Poultry: 90°C
Oven Cooking Chart- MEAT
If using aluminium foil, never:
1. 1.
1. 1.
1. Allow foil to touch sides of oven.
2. 2.
2. 2.
2. Cover oven interior with foil.
33
33
3. Cover shelves with foil.
ENEN
13
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