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Side Heat Oven Cooking (Main Oven)
Meat
Beef
Lamb
Pork
Veal
Poultry / Game
Turkey
Casserole / Stews
Food
Temperature
o
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
Main Oven Temperature Chart - Meat
28
Fan Oven Cooking (Main Oven)
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
20-30 mins per 450g (1lb)
+ 25 mins extra
20-30 mins per 450g (1lb)
+ 25 mins extra
15-20 mins per 450g (1lb)
+ 20 mins extra
12-14 mins per 450g (1lb)
+12 mins extra
10 mins per 450g (1lb) eg.
10kg (22lb) = 264 mins
1
1
⁄2 - 2 hours
160/180
160/180
160/180
150/160
150
140
No
No
No
No
No
No
Veal
25-30 mins per 450g (1lb)
+ 25 mins extra
160/170
No
Beef
Rare 60
O
C
Medium 70
O
C
90
O
C
80
O
C
90
O
C
Well Done 70
O
C
Pork
Lamb
Poultry
The above times and temperatures are for open roasting. Cooking times may need to be increased when covering food with foil.
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.