Instruction manual

20
GB
Main Oven Temperature Chart - MEAT
Con ventionl Oven
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Ye s 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 3 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-45 mins per 450g (1lb)
Pork
(slow roasting)
Ye s 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Ye s 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)
Ye s 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
Ye s 150 2-2½ hrs
If usin g aluminium foil, never:
1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
Fan Oven
Meat Pre-heat Temperature °CTime (approx.) Position in Oven
Beef No 160/180 20-25 mins per 450g (1lb) +25 mins extra
Runner 3 from
bottom of oven.
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 / Tu r key
up to 4kg (8lb)
No 160/180 18-20 mins per 450g (1lb) +20 mins over
Turkey 4kg to
5.5kg (8 to 12lb)
No
12-14 mins per 450g (1lb) at 150/160°C allows 12
mins extra for every 450g (1lb) over 5.5kg (12lb)
allow 10 mins per 450g (1lb) at 150°C
over 5.5kg
(12lb)
Casserole
Stews
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