Bottom Oven Temperature Chart
Meat
Conventional Oven
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 2 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-45 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered)
Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking
Yes 150 2-2½ hrs
(Only in 4 knobs models)
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.
Rare: 60°C
Lamb: 80°C
Beef -
Poultry: 90°C
Medium: 70°C
Pork: 90°C
Well Done: 75°C
Veal: 75°C
Bottom oven - Fan Cooking
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef
Yes
160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Runner 2 from
bottom of oven.
Lamb
Yes
160/180 20-30 mins per 450g (1lb) +25 mins extra.
Pork
Yes
160/180 25-30 mins per 450g (1lb) +25 mins extra.
Veal
Yes
160/170 25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb)
Yes
160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb)
Yes
13-15 mins per 450g (1lb) at 150/160°C
Turkey 4 to 5.5kg
(8 to 12lb)
allow 12 mins per 450g (1lb) at 150°C
Casserole Cooking
Yes
140-150 1½ - 2 hrs
150/160
150
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