18
GB
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
Yes
150
2-21/2 hrs
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
Beef
Beef
Beef
Beef -
Rare:
60°C
Lamb:
Lamb:
Lamb:
Lamb:
Lamb:
80°C
Poultry:
Poultry:
Poultry:
Poultry:
Poultry:
90°C
Medium:
70°C
Pork:
Pork:
Pork:
Pork:
Pork:
80°C
Well Done: 75°C
Veal:
Veal:
Veal:
Veal:
Veal:
75°C
Top Oven Temperature
Charts - Meat
