16
Oven Cooking Charts - Main Oven
- Baking, Meat
ENEN
The most accur at e met hod of t est ing t he r eadines s of joints of meat or whole poultry is t o ins er t a meat t hermomet er into t he
t hickes t par t of a joint, or t he t hickes t par t of poultr y thighs, dur ing t he cooking per iod. The meat t hermomet er will indicat e when
t he required internal t emp has been reached.
Beef - Rare: 60 C Lamb: 80 C Poult r y: 90 C
Medium: 70 C Por k: 90 C
Well Done: 75 C Veal: 75 C
Not e: If s of t mar gar ine is us ed f or cake making, t emper at ur es r ecommended by t he manuf act ur er s s hould be
f ollowed. Temper at ur es r ecommended in t his char t r ef er t o c akes made wit h block mar gar ine only.
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