Ariston DB62 - Manual (Page 16)

16
GB
Top Oven temperature chart - MEAT
T
op Oven Cooking
F
an Oven Cooking
Meat:
Pr
e-
Temp.
Time
Position
Meat:
Pr
e-
Temp
Time
heat
˚C
(appr
oximate)
in oven
heat
˚C
(appr
oximate)
Beef/Lamb
Y
e
s
170 / 180
35mins per 450g (1 lb)
Beef
No
160 / 180
20-25
mins per 450g (1 lb)
(slow r
oasting)
+ 35mins over
+ 20mins extra
Beef/Lamb
Y
e
s
190 / 200
35-40mins per 450g (1 lb)
Lamb
No
160 / 180
20
-30mins per 450g (1 lb)
(foil cover
ed)
+ 25mins extra
Pork
Y
e
s
170 / 180
40mins per 450g (1 lb)
Pork
No
160 / 180
25-30mins
per 450g (1 lb)
(slow r
oasting)
+ 40mins over
+ 25mins extra
Pork
Y
e
s
190 / 200
40mins per 450g (1 lb)
Runner 1
V
eal
No
160 / 170
25
-30mins per 450g (1 lb)
(foil cover
ed)
fr
om
+ 25mins extra
V
eal
Y
e
s
170 / 180
40-45mins per 450g (1 lb)
bottom
Chicken / T
urkey
No
160 / 180
18-20mins per 450g (1 lb)
(slow r
oasting)
+ 40mins over
of oven.
up to 4kg (8 lb)
+
20mins ex
tra
V
eal
Y
e
s
190 / 200
40-45mins per 450g (1 lb)
(foil cover
ed)
Turkey
No
Poultr
y / Game
Y
e
s
170 / 180
25-30mins per 450g (1 lb)
4kg to 5.5kg
(8 to 12 lb)
13-15mins per 450g (1 lb)
(slow r
oasting)
+ 25mins over
at 150 / 160˚C
Poultr
y / Game
Y
e
s
190 / 200
25-30mins per 450g (1 lb)
over 5.5 kg
(12 lb)
allow 12mins per 450g (1 lb)
(foil cover
ed)
at 150˚C
Casser
ole
Y
es
150
2
- 2
1
/ 2
hrs
Casser
ole
N
o
140 / 150
1
1
/ 2
- 2 hrs
Cooking
Stews
If using Aluminium f
oil,
ne
ver:
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 r
eadiness of joints of
meat or whole poultr
y is to inser
t a meat ther
mometer into the
thickest par
t of a joint, or
the thickest par
t of poultr
y thighs during the cooking period.
The meat ther
mometer will indicate when the r
equir
ed inter
nal t
emperatur
e has been r
eached:
Beef -
Rar
e:
60˚C
Lamb -
80˚C
Medium:
70˚C
Pork -
90˚C
W
ell Done:
75˚C
V
eal -
75˚C
Poultr
y -
90˚C