Indesit KD3C1E Manuel d'instructions pour l'installation et l'utilisation - Page 23

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Conventional Oven - Cooking Chart MEAT
Conventional Oven
Meat
Beef
Lamb
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
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.
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:
Medium:
Well Done:
Note: Where times are stated, they are approximate only.
Pre-
Temperature
heat
Yes
190/200
190/200
Yes
Yes
190/200
Yes
190/200
180/190
Yes
190
Yes
Yes
180
140/160
Yes
60˚C
Lamb:
70˚C
Pork:
75˚C
Veal:
Time (approx.)
˚C
25-30 mins per 450g (1
lb) + 25 mins over.
25-30 mins per 450g (1
lb) + 25 mins over.
30-35 mins per 450g
(1lb)+ 30 mins over
25-35 mins per 450g
(1 lb) + 30 mins over
18-20 mins per 450g
(1 lb) + 20 mins over
22 mins per 450g (1 lb) eg.
5.5kg (11lb) = 242 mins
18 mins per 450kg (1lb)
eg. 10kg (22lb) = 352 mins
2-2
80˚C
90˚C
75˚C
Position in
Oven
I
n meat pan
on runner 2
Runner 3
from bottom
of oven.
1
/
hrs
Runner 3
2
Poultry:
90˚C
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