17
Conventional Oven - Cooking Chart MEAT
Note:
Where times are stated, they are approximate only.
Conventional Oven
Meat
Pre-
heat
Temperature
°C
Time (approx.)
Position in
Oven
Beef
Yes
190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Lamb
Yes
190/200
25-30 mins per 450g
(1lb) + 25 mins over.
Pork
Yes
190/200
30-35 mins per 450g
(1lb) + 30 mins over.
In meat pan
on runner 2
Veal
Yes
190/200
25-35 mins per 450g
(1lb) + 30 mins over.
Poultry/Game
up to 4kg (8lb)
Yes
180/190
18-20 mins per 450g
(1lb) + 20 mins over.
Turkey up to
5.5kg (12lb)
Yes
190
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins
Runner 3
from bottom
of oven
Turkey over
5.5kg (12lb)
Yes
180
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
Casserole
Cooking
Yes
140/160
2-2 ½ hrs
Runner 3
If using aluminium foil, never:
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:
Rare:
60°C
Lamb:
80°C
Poultry:
90°C
Medium:
70°C
Pork:
90°C
Well Done:
75°C
Veal:
75°C
