Roasting Chart

INTERNAL TEMPERATURES -

Rare : 50-60°C; Medium : 60-70°C; Well done:70-80°C

MEAT	SECOND/FAN	COOKING TIME
	OVEN

Beef	160-180°C	20-35 min per ½kg/1lb
		and 20-35 min over

Beef,	160-180°C	20-35 min per ½kg/1lb
boned		and 25-35 min over

Mutton	160-180°C	25-35 min per ½kg/1lb
and Lamb		and 25-35 min over

Pork	160-180°C	30-40 min per ½kg/1lb
and Veal		and 30-40 min over

Ham	160-180°C	30-40 min per ½kg/1lb
		and 30-40 min over

Chicken	160-180°C	15-20 min per ½kg/1lb
		and 20 min over

Turkey	160-180°C	15-20 min per ½kg/1lb up
and Goose		to 3½kg/7lb then 10 min per
		½kg/1lb over3½kg/7lb.

Duck	160-180°C	25-35 min per ½kg/1lb and
		25-30 min over

Pheasant	160-180°C	35-40 min per ½kg/1lb and
		35-40 min over

Rabbit	160-180°C	20 min per ½kg/1lb
		and 20 min over

Potatoes	160-180°C	according to size
with meat

Potatoes	180-190°C	according to size
without
meat

The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.

Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.

ROASTING CHART

ROASTING CHART

MEAT

SECOND/FAN

COOKING TIME

OVEN