Oven temperature charts – meat, Top oven cooking – Creda C561E/R561E User Manual
Page 32
Oven Temperature Charts – Meat
32
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
˚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
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
Position in
Oven
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
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes