GB
17
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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
Top Oven Temperature
Charts - Meat
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
