2
3
TOP OVEN TEMPERATURE
CHARTS - MEAT
Meat
Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
B
ee
f/
Lamb
(slow
roasting)
Yes
170/180
35
mins
per
450g
(1lb)
+
35
mins
over.
Runner
1
from
bottom
of
oven.
Beef/
Lamb
(foil
covered)
Yes
190/200
35-40
mins
per
450g
(1lb)
Pork
(slow
roasting)
Yes
170/180
40
mins
per
450g
(1lb)
+
40
mins
over
Pork
(foil
covered)
Yes
190/200
40
mins
per
450g
(1lb)
Veal
(slow
roasting)
Yes
170/180
40-45
mins
per
450g
(1lb)
+
40
mins
over
Veal
(foil
covered)
Yes
190/200
40-45
mins
per
450g
(1lb)
Poultry/Game
(slow
roasting)
Yes
170/180
25-30
mins
per
450g
(1lb)
+
25
mins
over
Poultry/Game
(foil
covered)
Yes
190/200
25-30
mins
per
450g
(1lb)
Casserole
Yes
150
2-21/2
hrs
I
f
u
sin
g al
u
m
ini
u
m
foi
l,
ne
v
er
:
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:
80°C
Well Done: 75°C
Veal:
75°C
Summary of Contents for TRADITIONAL 60
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