Filter
Top Products
GB
15
Oven Temperature
Chart - Meat
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 25 mins per 450g (1lb) + 25 mins extra.
Pork No 160/180 25 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 up to 5.5kg (12lb) No 150/160
13-15 mins per 450g (1lb) eg.
5kg (11lb) = 143-165 mins
Turkey over 5.5kg (12lb) No 150
12 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
Casserole Cooking No 140/150 1½ - 2 hrs
Beef/ Lamb
(Slow Roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over 1
Beef/ Lamb
(Foil Covered)
Yes 190/200 35 mins per 450g (1lb) 1
Pork
(Slow Roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over 1
Pork
(Foil Covered)
Yes 190/200 40 mins per 450g (1lb) 1
Veal
(Slow Roasting)
Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over 1
Veal
(Foil Covered)
Yes 190/200 40-45 mins per 450g (1lb) 1
Poultry/Game
(Slow Roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over 1
Poultry/Game
(Foil Covered)
Yes 190/200 25-30 mins per 450g (1lb) 1
Casserole
Cooking
Yes 150 2-2½ hrs 1
Rare 60°C Medium 70°C Well Done 75°C 90°C 80°C 90°C
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.