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Main Oven
Temperature Chart
Conventional Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Yes 170/18035 mins per 450g (1lb) + 35 mins over.
Runner 2 or 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 1
90/200 35-45 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/18040 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered)
Yes 190/200 40-45 mins per 450g
(1lb)
Poultry/Game
(slow roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking
Yes 150 2-2½ 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.
Fan Oven (BD62SS/2 & BD52B/2 - BD52K/2 - BD52P/2)
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are
approximate only.
Meat Pre-heat Temperature °C Time (approx.)
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 20-30 mins per 450g (1lb) +25 mins extra.
Pork No 160/180 25-30 mins per 450g (1lb)
+25 mins extra.
Veal No 160/170 25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb)
No 160/18018-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
No
150/160
or 150
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°C
Casserole Cooking 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 - Rare: 60°C Lamb: 80°C Poultry: 90°C
Medium: 70°C Pork: 90°C
Well Done: 75°C Veal: 75°C