1
7
T
he
most
accurate
method
of
testing
the
readiness
of
j
oints
of
meat
or
whole
poultry
is
to
insert
a
meat
thermometer
into
the
thic
k
est
part
of
a
j
oint
,
or
the
thic
k
est
part
of
poultry
thighs
,
during
the
coo
k
ing
period
.T
he
meat
thermometer
will
indicate
when
the
re
q
uired
internal
temp
has
been
reached
.
Bee
f
-
R
are
:
6
0
°
C
La
mb
:
8
0
°
C
Poultry:
9
0
°
C
M
edium
:
7
0
°
C
Pork:
9
0
°
C
W
ell
D
one
:
7
5
°
C
Veal:
7
5
°
C
Top Oven Cooking
Meat
Pre-heat
Temperature °C
Time (approx.)
Position in Oven
Beef/
Lamb
(slow
roasting)
Yes
170/180
35
mins
per
450g
(1lb)
+
35
mins
over
.
Runner
1
from
bottom
of
oven.
Beef/
Lamb
(foil
covered)
Yes
190/200
35-40
mins
per
450g
(1lb)
Pork
(slow
roasting)
Yes
170/180
40
mins
per
450g
(1lb)
+
40
mins
over
Pork
(foil
covered)
Yes
190/200
40
mins
per
450g
(1lb)
Veal
(slow
roasting)
Yes
170/180
40-45
mins
per
450g
(1lb)
+
40
mins
over
Veal
(foil
covered)
Yes
190/200
40-45
mins
per
450g
(1lb)
Poultry/Game
(slow
roasting)
Yes
170/180
25-30
mins
per
450g
(1lb)
+
25
mins
over
Poultry/Game
(foil
covered)
Yes
190/200
25-30
mins
per
450g
(1lb)
Casserole
Cooking
Yes
150
2-2½
hrs
If using aluminium foil, never:
1.
Allow
foil
to
touch
sides
of
oven.
2.
Cover
oven
interior
with
foil.
3.
Cover
shelves
with
foil.
Fan Oven Cooking
Meat
Pre-heat
Temperature °C
Time (approx.)
B
eef
No
160/180
20-25
mins
per
450g
(1
l
b)
+
20
mins
extra
Lamb
No
160/180
20-30
mins
per
450g
(1
l
b)
+
25
mins
extra
Pork
No
160/180
25-30
mins
per
450g
(1
l
b)
+
25
mins
extra
Vea
l
No
160/170
25-30
mins
per
450g
(1
l
b)
+
25
mins
extra
Chicken/
Turkey
up
to
4kg
(8
l
b)
No
160/180
18-20
mins
per
450g
(1
l
b)
+
20
mins
extra
Turkey
4
to
5.5kg
(8
to12
l
b)
No
13-15
mins
per
450g
(1
l
b)
at
150/160oC
over
5.5kg
(12
l
b)
a
ll
ow
12
mins
per
450g
at
150oC
Cassero
l
e
No
140-150
1½
-
2
Hrs
I
f
using
aluminium
foil,
never:
1.
A
ll
ow
foi
l
to
touch
sides
of
oven.
2.
Cover
oven
interior
with
foi
l
.
3.
Cover
she
l
ves
with
foi
l
.
OVEN COO
K
ING CHARTS
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