Electric Cooker Instructions for Installation and Use EW36G EW36K EW36P EW36X EW38G EW38K EW38P EW38X

Fan Oven - Cooking Chart MEAT

Note: Where times are stated, they are approximate only.

Fan Oven - Meat

Meat Pre-

heat

Te mpe ra ture

°C

Time (approx.)

Beef No 160/180

25-30 mins per 450g

(1lb) + 25 mins over.

Lamb No 160/180

20-30 mins per 450g

(1lb) + 25 mins over.

Pork No 160/180

25-30 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)

No 160/180

18-20 mins per 450g

(1lb) + 20 mins over.

Turkey 4 to 5.5kg

(8 to 12lb)

13-15 mins per 450g (1lb) at

150/160°C

over 5.5kg (12lb) No

allow 12 mins per 450g at

150°C

Casserole No 140-150 1½-2 hrs

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: 60°C Lamb: 80°C Poultry: 90°C

Medium: 70°C Pork: 90°C

Well Done: 75°C Veal: 75°C