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Fan Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Fan Oven - Meat
Meat Pre-
heat
Te mpe rature
°C
Time (approx.)
Beef No 160/180
25-30 mins per 450g
(1lb) + 25 mins over.
Lamb No 160/180
20-30 mins per 450g
(1lb) + 25 mins over.
Pork No 160/180
25-30 mins per 450g
(1lb) + 25 mins over.
Veal No 160/170
25-30 mins per 450g
(1lb) + 25 mins over.
Chicken/Turkey
up to 4kg (8lb)
No 160/180
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey 4 to 5.5kg
(8 to 12lb)
No
13-15 mins per 450g (1lb) at
150/160°C
over 5.5kg (12lb) No
allow 12 mins per 450g at
150°C
Casserole 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