15
If
using aluminium f
oil, ne
v
er: 1.
A
llo
w f
oil t
o
t
ouch sides of o
v
en.
2.
C
o
v
er o
v
en in
te
rior with f
o
il.
3
. C
o
v
er shelv
es with f
oil.
Runner 3
fr
om bott
om
of o
v
en.
B
eef
Lamb
Me
a
t
190/200
190/200
25-30 mins per 450g (1
lb) + 25 mins o
v
er
.
25-30 mins per 450g (1
lb) + 25 mins o
v
er
.
I
n mea
t pan
on runner 2
30-35 mins per 450g
(1lb)+ 30 mins o
v
er
25-35 mins per 450g
(1 lb) + 30 mins o
v
er
18-20 mins per 450g
(1 lb) + 20 mins o
v
er
22 mins per 450g (1 lb) eg
.
5.5kg (11lb) = 242 mins
18 mins per 450kg (1lb)
eg
. 10kg (22lb) = 352 mins
2-2
1
/
2
hrs
Runner 3
190/200
190/200
180/190
190
180
140/160
Temp
er
atur
e
˚C
Pre
-
hea
t
C
o
n
v
en
tional O
v
en
F
an O
v
en
T
ime (appr
o
x.)
Po
rk
V
eal
P
oultr
y/G
ame
up t
o
4kg (8lb)
T
u
rk
ey up t
o
5.5kg (12lb)
Tu
rk
e
y
o
v
e
r
5.5kg (12lb)
C
asser
ole
C
o
ok
ing
B
eef
Me
a
t
160/180
20-25 mins per 450g
(1lb) + 20 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25 mins per 450g
(1lb) + 25 mins e
x
tr
a
25-30 mins per 450g
(1lb) + 25 mins e
x
tr
a
18-20 mins per 450g
(1lb) + 20 mins e
x
tr
a
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
150
Temp
er
atur
e
˚C
T
ime (appr
o
x.)
Lamb
Po
rk
V
eal
C
hick
en/ T
u
rk
ey
up t
o
4kg (8 lb)
Tu
rk
ey up t
o
5.5kg
( 12 lb)
O
v
er 5.5kg (2lb)
C
asser
ole S
tews
P
osition in
Ov
e
n
T
he most accur
a
te method of t
esting the r
eadiness of join
ts of
mea
t or whole poultr
y is t
o
inser
t a mea
t ther
momet
e
r in
to
the
thick
est par
t of a
join
t,
or the thick
est par
t of poultr
y thighs
, dur
ing the c
o
ok
ing per
iod
. T
he mea
t ther
momet
e
r will indica
te
when the r
equir
ed
in
te
rnal t
emp has
been r
eached
.
B
eef -
R
a
re: 60˚C
L
amb:
80˚C
P
oultr
y
:
90˚C
M
edium: 70˚C
Po
rk
:
90˚C
W
ell D
one:
75˚C
V
eal:
75˚C
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Ye
s
Pre
-
hea
t
No
No
No
No
No
No
No
13-15 mins per 450g (1lb)
e
.g
. 5kg (11lb)=143-165 mins
12 mins per 450g (1lb) e
.g
.
10kg (22lb) = 264 mins
O
VEN C
OOKING CHAR
T - B
AKING
It
is not nec
essar
y t
o
pr
e-hea
t the fan o
v
en bef
o
re
r
oasting
.
Not
e
:
W
her
e times ar
e sta
te
d
, they ar
e appr
o
xima
te only
.
