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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
Top Oven Cooking
Meat
Pre-heat
Temperature °C
Time (approx.)
Position in Oven
Beef/ 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
Cooking
Yes
150
2-2
½
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.
Fan Oven Cooking
Meat
Pre-heat
Temperature °C
Time (approx.)
Beef
No
160/180
20-25 mins per 450g
(1lb) + 20 mins extra
Lamb
No
160/180
20-30 mins per 450g
(1lb) + 25 mins extra
Pork
No
160/180
25-30 mins per 450g
(1lb) + 25 mins extra
Veal
No
160/170
25-30 mins per 450g
(1lb) + 25 mins extra
Chicken/ Turkey
up to 4kg (8lb)
No
160/180
18-20 mins per 450g
(1lb) + 20 mins extra
Turkey 4 to 5.5kg
(8 to12lb)
No
13-15 mins per 450g
(1lb) at 150/160oC
over 5.5kg (12lb)
allow 12 mins per
450g at 150oC
Casserole
No
140-150
1
½
- 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.
Oven Cooking Charts
