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SIDE HEAT Oven Convention Cooking (Main Oven)
Meat
Beef
Lamb
Pork
Veal
Poultry / Game
Turkey
Casserole / Stews
Food
Food
Temperature
˚C
Time
(approx.)
Pre-
heat
Shelf Position
(from base of oven)
Yes 190/200
approx 25-30 mins per 450g
(1 lb) + 25 mins extra
approx 25-30 mins per 450g
(1 lb) + 25 mins extra
approx 30-35 mins per 450g
(1 lb) + 30 mins extra
approx 25-35 mins per 450g
(1 lb) + 30 mins extra
approx 25-30 mins per 450g
(1 lb) + 20 mins extra
Up to 5.5kg (12 lb) allow 22 mins
per 450g (1 lb)
Over 5.5kg (12 lb) allow 16
mins per 450g (1 lb)
Depending on quantity.
190/200
190/200
190/200
190/200
190
180
2
2
2
2
2
2
2
140/160
Yes
Yes
Yes
Yes
Yes
Yes
Oven Temperature Chart - Meat
34
Fan Oven Cooking
Beef
Meat
160/180
20-25 mins per 450g
(1lb) + 20 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25 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
13-15 mins per 450g (1lb)
e.g.5kg (11lb) = 143-165 mins
12 mins per 450g (1lb)
e.g.10kg (22lb) = 264 mins
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
150/160
150
140-150
Temperature
˚C
Time (approx.)
Lamb
Pork
Veal
Chicken/
Turkey
up to 4kg (8lb)
Turkey
up to 5.5kg (12lb)
over 5.5kg (12lb)
Casserole Stews
Pre-
heat
No
No
No
No
No
No
No
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 - Rare: 60˚C Lamb: 80˚C Poultry: 90˚C
Medium: 70˚C Pork: 90˚C
Well Done: 75˚C Veal: 75˚C
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 above times and temperatures are for open roasting. Cooking times may need to be increased when cooking food with foil.