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Fan Oven - Cooking Chart MEAT
Note:
Where times are stated, they are approximate only.
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
1½-2 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.
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.
Beef:
R a r e :
6 0 ° C
Lamb:
8 0 ° C
Poultry:
9 0 ° C
Medium:
7 0 ° C
Pork:
9 0 ° C
Well Done:
7 5 ° C
Veal:
7 5 ° C
