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Oven Temperature Chart - Meat
18
Main Fan Oven Cooking
Meat
Beef
Lamb
Pork
Chicken/Turkey
up to 4kg (8lb)
Turkey up to 5.5kg
(12lb)
Turkey over 5.5kg
(12lb)
Casserole Stews
Food
Temperature
o
C
Time
(approx.)
Pre-
heat
No 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
18-20 mins per 450g (1lb)
+ 20 mins extra
13-15 mins per 450g (1 lb) eg. 5kg
(11 lb) = 143-165 mins
120 mins per 450g (1 lb)eg.
10kg (22 lb) = 264 mins
1
1
⁄2 - 2 hours
160/180
160/180
160/170
150/160
150
140/150
No
No
No
No
No
No
Note: Up to three shelves may be used in this oven. The position
of
these is not important providing they are evenly spaced.
IF USING ALUMINIUM FOIL
1. Never allow foil to touch sides of oven.
2. Never cover interior with foil.
3. Never 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 of meat, or the
thickest part of poultry thighs, during the cooking period. The meat thermometer will
indicate when the required internal temperature has been reached.
Beef
Rare 60
O
C
Medium 70
O
C
Well Done 70
O
C
80
O
C90
O
C
90
O
C
Pork
Lamb
Poultry