Creda E530E/R530E - Manual (Page 26)

26
Top Oven Temperature Charts - Meat
Beef
Rare 60 O C Medium 70 O C 90 O C 80 O C 90 O C Well Done 70 O C
Pork Lamb Poultry
COOKING MEAT/POULTRY IN THE TOP OVEN
Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small
meat pan in the top oven.
IF USING ALUMINIUM FOIL
1. Never allow foil to touch sides of oven.
2. Never cover interior with foil.
3. Never 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 of meat, or the thickest part of poultry
thighs, during the cooking period. The meat thermometer will indicate
when the required internal temperature has been reached.
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g (1lb)
+ 35 mins over.
Runner 1
from
bottom of
oven.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins over
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-2 1 /
2
hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
o C
Pre-
heat
Top Oven Cooking
Time (approx.)
Beef/ Lamb
(foil covered)
Pork
(slow roasting)
Pork
(foil covered)
Veal
(slow roasting)
Veal
(foil covered)
Poultry/Game
(slow roasting)
Poultry/Game
(foil covered)
Casserole
Cooking
Position in
Oven
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes