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PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
TOP OVEN TEMPERATURE
CHARTS - MEAT
Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 1
from
bottom of
oven.
Beef/ Lamb (foil covered) Yes 190/200 35-40 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 Yes 150 2-21/2 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.
BeefBeef
BeefBeef
Beef - Rare: 60°C
Lamb:Lamb:
Lamb:Lamb:
Lamb: 80°C
Poultry:Poultry:
Poultry:Poultry:
Poultry: 90°C
Medium: 70°C
Pork:Pork:
Pork:Pork:
Pork: 80°C
Well Done: 75°C
Veal:Veal:
Veal:Veal:
Veal: 75°C