Belling 645 - Page 30

Main Oven Temperature Chart
It is not necessary to pre-heat the fan oven before roasting. N
ote: Where times are
stated, they are approximate only.
Fan Oven
Beef
Meat
160/180
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
18-20 mins per 450g
(1lb) + 20 mins extra
12-14 mins per 450g
(1lb) at plus 12 mins extra
*For every 450g (1lb) over
5.5kg (12lb) allow 10 mins per
450g (1lb) and roast
at 150
o
C
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
or 150
Temperature
o
C
Time (approx.)
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8 lb)
Turkey 4 to 5.5kg
(8 to 12 lb)
Casserole Stews
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 thigh
s, during
the cooking period. The meat thermometer will indicate when the
required internal temp has been reached.
Beef - Rare: 60
o
C Lamb: 80
o
C
Medium: 70
o
C Pork: 90
o
C
Well Done: 75
o
C Veal: 75
o
C
Poultry: 90
o
C
Pre-
heat
No
No
No
No
No
No
No
30
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.