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Fan Oven Cooking
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
Beef
Meat
160/180
20-25 mins per 450g
(1 lb) + 20 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25-30 mins per 450g
(1 lb) + 25 mins extra
18-20 mins per 450g
(1 lb) + 20 mins extra
13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165 mins
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 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 (8 lb)
Turkey
up to 5.5kg (12 lb)
over 5.5kg (12 lb)
Casserole Stews
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
Pre-
heat
No
No
No
No
No
No
No
Oven Temperature Charts – Meat