GB
19
Oven Temperature
Charts - Meat
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
(
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0/
1
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
2-2½ hrs
,2
2
$
30
Allow foil to touch sides of oven.
40
Cover oven interior with foil.
50
Cover shelves with foil.
(
1
&
(
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+
0/
B e ef
N o
16 0/18 0
2 0-25 min s p er 45 0g (1lb ) + 2 0 min s e xtra .
L am b
N o
16 0/18 0
2 0-30 m ins p er 45 0g (1lb) + 2 5 m ins e xtra.
Po rk
N o
16 0/18 0
2 5-30 m ins p er 45 0g (1lb) + 2 5 m ins e xtra.
Ve al
N o
16 0/17 0
2 5-30 m ins p er 45 0g (1lb) + 2 5 m ins e xtra.
C hic ken /Tu rke y
up to 4kg (8 lb)
N o
16 0/18 0
18 -20 min s p er 45 0g (1lb ) + 2 0 min s e xtra .
Tu rke y 4 to 5.5kg
(8 to 12 lb )
over 5.5kg (12lb)
N o
15 0/16 0
13 -1 5 m ins per 450g (1lb) at 150/160°C
allo w 12 m ins per 450g at 150°C
C asserole
C ookin g
N o
14 0-15 0
1½ - 2 h rs
,2
2
$
30
A llow foil to tou c h side s of ove n.
40
C over ove n in terior w ith foil.
50
C over she lves w ith foil.
