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Conventional oven - cooking chart meat, Conventional oven – Indesit KD3E1W-G User Manual

Page 17

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17

Conventional Oven - Cooking Chart MEAT

Note:

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

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