G
B
1
9
Ov
e
n
T
e
m
p
e
ra
t
ur
e
Char
t
s
-
M
e
a
t
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.
B
ee
f
-
Rare:
60°C
Lamb
:
80°C
Poul
t
ry
:
90°C
Medium:
7
0°C
Pork
:
90°C
Well Done:
7
5°C
V
e
al
:
7
5°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
2-2½
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.
Top O v en Cooking
M eat
Pre-heat
Te m perature °C
Tim e (a pprox .)
Beef
N o
160/180
20-25
mins
per
450g
(1lb)
+
20
mins
extra.
Lamb
N o
160/180
20-30
mins
per
450g
(1lb)
+ 25
mins
extra.
Pork
N o
160/180
25-30
mins
per
450g
(1lb)
+ 25
mins
extra.
Veal
N o
160/170
25-30
mins
per
450g
(1lb)
+ 25
mins
extra.
C hicken/Turkey
up
to
4kg
(8lb)
N o
160/180
18-20
mins
per
450g
(1lb)
+
20
mins
extra.
Turkey
4
to
5.5kg
(8
to
12lb)
over
5.5kg
(12lb)
N o
150/160
13-15
mins
per
450g
(1lb)
at
150/160°C
allow
12
mins
per
450g
at
150°C
C asserole
C ooking
N o
140-150
1½
-
2
hrs
If using a lum inium foil, neve r:
1.
Allow
foil
to
touch
sides
of
oven.
2.
C over
oven
interior
with
foil.
3.
C over
shelves
w ith
foil.
