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6
Cooking Temperature Guide
Your NutriOven™
has 6 Nutri-functions. Use these cooking times as a guide. Cooking times
and temperatures will vary depending on factors such as weight, cut of the food and your
personal taste. Similar to your built-in oven in your kitchen, you may need to adjust cooking
times and temperatures to your requirements. Monitor the food as it's cooking and modify
accordingly. It is important to cook mince meat, sausages and poultry until well done. No pink
should be visible and juices should run clear.
Temperature Setting Guide
Cooking Temperature Guide
Bake 160 - 170°C
Roast 200 - 230°C
Steam 180 - 200°C
Grill 200 - 230°C
Air Fry 200 - 230°C
Toast 200 - 230°C
Meat/Poultry Internal temperature of food
once cooked. °C
Approximate time per 500g
cooked at 200°C
Beef - Medium Rare 55 15 minutes
Beef – Medium 60 20 minutes
Beef – Well done 70 25 minutes
Lamb - Medium Rare 55 15 minutes
Lamb – Medium 60 20 minutes
Lamb – Well done 70 25 minutes
Veal - Medium Rare 55 20 minutes
Veal – Medium 60 25 minutes
Veal – Well done 70 30 minutes
Pork – Medium 68 30 minutes
Pork – Well done 80 35 minutes
Whole chicken 75 25-30 per 500g
Thighs, Wings, Legs 75 45 minutes
Breast 70 15 minutes
Roasting Guide
A meat thermometer shows the exact temperature inside the poultry or meat. If using a meat
thermometer, insert the probe into the centre of the thickest part of the food ensuring it does
not contact bone, fat or gristle.
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