Indesit FID201X/1 - Manual (Page 19)

GB
19
Oven Temperature
Charts - Meat
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
Top Oven Cooking
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 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
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.
Top O v en Cooking
M eat Pre-heat Te m perature °C Tim e (a pprox .)
Beef N o 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb N o 160/180 20-30 mins per 450g (1lb) + 25 mins extra.
Pork N o 160/180 25-30 mins per 450g (1lb) + 25 mins extra.
Veal N o 160/170 25-30 mins per 450g (1lb) + 25 mins extra.
C hicken/Turkey
up to 4kg (8lb)
N o 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
over 5.5kg (12lb)
N o 150/160
13-15 mins per 450g (1lb) at 150/160°C
allow 12 mins per 450g at 150°C
C asserole
C ooking
N o 140-150 1½ - 2 hrs
If using a lum inium foil, neve r:
1. Allow foil to touch sides of oven. 2.C over oven interior with foil. 3.C over shelves w ith foil.