31
Main Ov
en T
emperature Char
t
It is not necessary to pre-heat the fan oven before roasting. N
ote: Where times are stated, they are approximate only.
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g (1 lb)
+ 35 mins over.
Runner
2 or3
from
bottom of
oven.
35-45 mins per 450g
(1 lb)
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g
(1 lb) + 40 mins over
40-45 mins per 450g
(1 lb)
25-30 mins per 450g
(1 lb) + 25 mins over
25-30 mins per 450g
(1 lb)
2-2
1
/
2
hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
˚C
Pre-
heat
C
onv
entional Ov
en
(BD62 & BD52)
F
an Ov
en
Time (approx.)
Beef/ Lamb
(foil covered)
Pork
(slow roasting)
Pork
(foil covered)
Veal
(slow roasting)
Veal
(foil covered)
Poultry/Game
(slow roasting)
Poultry/Game
(foil covered)
Casserole
Cooking
If using aluminium foil, never: 1.
Allow foil to touch sides of oven.
2.
Cover oven interior with foil.
3
. Cover shelves with foil.
Beef
Meat
160/180
20-25 mins per 450g
(1lb) + 20 mins extra
20-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
18-20 mins per 450g
(1lb) + 20 mins extra
12-14 mins per 450g
(1lb) at plus 12 mins extra
*For every 450g (1lb) over
5.5kg (12lb) allow 10 mins
per 450g (1lb) and roast
at 150
o
C
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
or 150
Temperature
˚C
Time (approx.)
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8 lb)
Turkey 4 to 5.5kg
(8 to 12 lb)
Casserole Stews
Position in
Oven
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 thigh
s, during the cooking period. The meat thermometer will indicat
e when the
required internal temp has been reached.
Beef -
Rare:
60˚C
Lamb:
80˚C
Poultry:
90˚C
Medium:
70˚C
Pork:
90˚C
Well Done:
75˚C
Veal:
75˚C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No
