Ariston Freestanding Cooker CX109SV6 用户手册
16
AUS
Oven Cooking
Chart - Meat
It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only.
Conventional Oven
Meat
Pre-heat
Temperature °C
Time (approx.)
Position in Oven
from bottom
Beef
Yes
190/200
25-30 mins per 450g (1lb) +25 mins over.
In meat pan on
runner 2
Lamb
Yes
190/200
25-30 mins per 450g (1lb) +25 mins over.
Pork
Yes
190/200
30-35 mins per 450g (1lb) +30 mins over.
Veal
Yes
190/200
25-35 mins per 450g (1lb) +30 mins over
Poultry/Game
up to 4kg (8lb)
up to 4kg (8lb)
Yes
180/190
20-25 mins per 450g (1lb) +30 mins over
Turkey up to
5.5 kg (12lb)
5.5 kg (12lb)
Turkey over
5.5 kg (12lb)
5.5 kg (12lb)
Yes
Yes
190
180
22 mins per 450g (1lb) eg.
5.5kg (11lb) = 242mins
18 mins per 450g (1lb) eg.
10kg (22lb) = 352mins
Runner 2
Casserole
Cooking
Cooking
Yes
140/160
2-2½ hrs
Runner 3
If using aluminium foil, never:
1.
Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
Fan Oven
Meat
Pre-heat
Temperature °C
Time (approx.)
Position in Oven
from bottom
Beef
No
160/180
20-25 mins per 450g (1lb) +20 mins over.
In meat pan on
runner 2
Lamb
No
160/180
25 mins per 450g (1lb) +25 mins over.
Pork
No
160/180
25 mins per 450g (1lb) +25 mins over.
Veal
No
160/170
25-30 mins per 450g (1lb) + 25 mins over
Chicken/Turkey
up to 4kg (8lb)
up to 4kg (8lb)
No
160/180
18-20 mins per 450g (1lb) + 20 mins over
Turkey up to
5.5 kg (12lb)
5.5 kg (12lb)
Turkey over
5.5 kg (12lb)
5.5 kg (12lb)
No
No
150 - 160
150
13-15 mins per 450g (1lb) eg.
5.5kg (11lb) = 143-165 mins
12 mins per 450g (1lb) eg.
10kg (22lb) = 264 mins
Runner 2
Casserole
Cooking
Cooking
No
140 - 150
1½ - 2 hrs
Runner 3
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 -
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:
60°C
Lamb:
80°C
Poultry:
90°C
Medium:
70°C
Pork:
90°C
Well Done: 75°C
Veal:
75°C