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Oven Temperature
Charts - Meat
Meat
re eat
Beef/ Lamb
Yes
(slow roasting)
Beef/ Lamb
Yes
(foil covered)
Pork
Yes
(slow roasting)
Pork
Yes
(foil covered)
Veal
Yes
(slow roasting)
Veal
Yes
(foil covered)
Poultry/Game
Yes
(slow roasting)
Poultry/Game
Yes
(foil covered)
Casserole
Yes
Cooking
Allow foil to touch sides of oven.
Meat
B e ef
L am b
P o rk
V e al
C hic ken /Tu rke y
u p to 4 kg (8 lb )
Tu rke y 4 to 5.5kg
(8 to 12 lb )
ove r 5 .5kg (12 lb )
C asserole
C ookin g
A llow foil to tou c h sid e s of ove n.
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.
Rare:
60°C
Beef -
Medium:
70°C
Well Done: 75°C
e
erat re °C
170/180
190/200
170/180
190/200
170/180
40-45 mins per 450g (1lb) + 40 mins over
190/200
170/180
25-30 mins per 450g (1lb) + 25 mins over
190/200
150
sin al
Cover oven interior with foil.
re
eat
e
erat re °C
N o
16 0/18 0
N o
16 0/18 0
N o
16 0/18 0
N o
16 0/17 0
N o
16 0/18 0
N o
15 0/16 0
N o
14 0-15 0
sin
al
C over ove n in terior w ith foil.
Lamb: 80°C
Pork: 90°C
Veal: 75°C
o Oven Cookin
i e a
ro
35 mins per 450g (1lb) + 35 mins over.
35-40 mins per 450g (1lb)
40 mins per 450g (1lb) + 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g (1lb)
25-30 mins per 450g (1lb)
2-2½ hrs
ini
oil never
Cover shelves with foil.
o
O ven Cookin
2 0-25 m in s p er 45 0g (1lb ) + 2 0 m in s e xtra .
2 0-30 m ins p er 45 0g (1lb ) + 2 5 m ins e xtra.
2 5-30 m ins p er 45 0g (1lb ) + 2 5 m ins e xtra.
2 5-30 m ins p er 45 0g (1lb ) + 2 5 m ins e xtra.
18 -20 m in s p er 45 0g (1lb ) + 2 0 m in s e xtra .
13 -1 5 m ins p e r 450 g (1lb ) at 1 50 /1 60 °C
allo w 1 2 m ins p e r 450 g a t 150 °C
ini
oil never
90°C
Poultry:
osition in Oven
Runner 1 from
bottom of oven.
i e a
ro
1½ - 2 h rs
C over she lves w ith foil.
GB
19