Indesit KD3G11S/G - Manual (Page 14)

14
GB
Conventional Oven
Cooking Chart MEAT
! Where times are stated, they are approximate only.
Conventional Oven
Meat Pre-
heat
Temperature
°C
Time (approx.) Position in
Oven
Beef Yes 190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Lamb Yes 190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Pork Yes 190/200
30-35 mins per 450g
(1lb) + 30 mins over.
In meat pan
on runner 2
Veal Yes 190/200
25-35 mins per 450g
(1lb) + 30 mins over.
Poultry/Game
up to 4kg (8lb)
Yes 180/190
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey up to
5.5kg (12lb)
Yes 190
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins Runner 3
from bottom
of oven Turkey over
5.5kg (12lb)
Yes 180
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
Casserole
Cooking
Yes 140/160 2-2 ½ hrs Runner 3
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