Belling 152 - Page 28

Fan Oven temperature chart -
Meat
28
20-25 mins per 450g
(1lb) + 20 mins extra
20-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
19-20 mins per 450g
(1lb) + 20 mins extra
11/2 - 2 hrs
12-14 mins per 450g
(1lb) + 12 mins extra.
For every 450g (1lb)
over 5.5g (12lbs)
allow 10 mins per
450g (1lb) and roast
at 150˚C
If using aluminium foil, never:
1. Allow foil to touch the sides of the oven.
2. Cover the 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 temperature 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
160 -180
160 - 180
160 - 180
160 - 170
160 - 180
150 - 160
or 150
140 - 150
no
no
no
no
no
no
no
Beef
Meat
Pre-heat
Temperature
˚C
Time
Lamb
Pork
Veal
Chicken/Turkey
up to 4kg (6lb)
Turkey 4 to 5.5kg
(8 to 12 lbs)
casserole, stews