Indesit KD3C1E Manual de instruções de instalação e utilização - Página 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

Yes

190/200

Yes

190/200

180/190

Yes

190

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

n meat pan

on runner 2

Runner 3

from bottom

of oven.

hrs

Runner 3

Poultry:

90˚C