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Conventional Oven - Cooking Chart MEAT
Conventional Oven
Meat
Beef
Lamb
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
Casserole
Cooking
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:
Medium:
Well Done:
18
Note: Where times are stated, they are approximate only.
Pre-
Temperature
heat
°C
Yes
190/200
Yes
190/200
Yes
190/200
Yes
190/200
Yes
180/190
Yes
190
Yes
180
Yes
140/160
60°C
Lamb:
70°C
Pork:
75°C
Veal:
Time (approx.)
25-30 mins per 450g
(1lb) + 25 mins over.
25-30 mins per 450g
(1lb) + 25 mins over.
30-35 mins per 450g
(1lb) + 30 mins over.
25-35 mins per 450g
(1lb) + 30 mins over.
18-20 mins per 450g
(1lb) + 20 mins over.
22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins
18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
2-2 ½ hrs
80°C
Poultry:
90°C
75°C
Position in
Oven
In meat pan
on runner 2
Runner 3
from bottom
of oven
Runner 3
90°C