Indesit IT50E1 Kullanım Talimatları Kılavuzu - Sayfa 11
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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:
1
Remember it is important to increase the cooking time by one third.
2
Do not allow the foil to touch the sides of the oven.
3
Do not cover the oven interior with foil.
4
Do not cover the oven 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:
R a r e :
Medium:
Well Done:
Note: Where times are stated, they are approximate only.
Pre-
Temperature
heat
°C
Yes
190/200
Yes
190/200
Yes
190/200
Yes
190/200
Yes
180/190
Yes
190
Yes
180
Yes
140/160
6 0 ° C
Lamb:
7 0 ° C
Pork:
7 5 ° C
Veal:
Time (approx.)
Position in
Oven
25-30 mins per 450g
(1lb) + 25 mins over.
25-30 mins per 450g
(1lb) + 25 mins over.
30-35 mins per 450g
In meat pan
(1lb) + 30 mins over.
on runner 2
25-35 mins per 450g
(1lb) + 30 mins over.
18-20 mins per 450g
(1lb) + 20 mins over.
22 mins per 450g (1lb) eg.
Runner 3
5.5 kg (11lb) = 242 mins
from bottom
of oven
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
2-2 ½ hrs
Runner 3
8 0 ° C
Poultry: 9 0 ° C
9 0 ° C
7 5 ° C
GB
11