14
GB
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Fan Oven - Meat
Meat
Pre-
heat
Temperature
°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.
B e e f :
B e e f :
B e e f :
B e e f :
B e e f : 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.
33333. Cover shelves with foil.
