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Main Oven
Temperature Chart
Conventional Oven (FIDM20 only)
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 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 2 or 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-45 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/180 40
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 (FIDM20)
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 No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Runner 2 or 3 from
bottom of oven.
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 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
No
150/160
or 150
25-30 mins per 450g (1lb)
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