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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
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) e.g.
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
Note: Up to two shelves may be used in this oven. The position
of
these is not important providing they are evenly spaced.
Top Oven Convection Cooking
Meat
Beef/Lamb
(Slow Roasting)
Beef/Lamb
(Foil Covered)
Pork
(Slow Roasting)
Pork
(Foil Covered)
Poultry/Game
(Slow Roasting)
Poultry/Game
(Foil Covered)
Casserole Cooking
Food
Temperature
o
C
Time
(approx.)
Position from
Base of Oven
Pre-
heat
Yes
Yes
Yes
Yes
Yes
Yes
Yes
170/180
35 mins per 450g
(1lb) + 35 mins over
1 A
1 A
1 A
1 A
1 A
1 A
1 A
35 mins per 450g (1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
25-30 mins per 450g (1lb)
+ 25 mins over
25-30 mins per 450g (1lb)
2 -2
1
⁄2 hours
180/190
170/180
190/200
170/180
195/200
150
OVEN TEMPERATURE CHARTS – MEAT
COOKING MEAT/POULTRY IN THE TOP OVEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven.
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
C90
O
C80
O
C90
O
C
Well Done 70
O
C
Pork Lamb Poultry