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GB
22
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
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.
Food
Main Fan Oven Cooking
Note: Up to two shelves may be used in this oven. The position of these is not
important providing they are evenly spaced.
Meat Pre-heat Temperature °C Time (approx.)
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Lamb No 160/180 25 mins per 450g (1lb) + 25 mins extra.
Pork No 160/180 25 mins per 450g (1lb) + 25 mins extra.
Veal No 160/170 25-30 mins per 450g (1lb) + 25 mins extra
Chicken/Turkey up to 4kg (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey up to 5.5kg (12lb) No 150/160
13-15 mins per 450g (1lb) eg.
5kg (11lb) = 143-165 mins
Turkey over 5.5kg (12lb) No 150
12 mins per 450g (1lb) e.g.
10kg (22lb) = 264 mins
Casserole Cooking No 140/150 1½ - 2 hrs
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