![](/images/new-backgrounds/1085673/8567335x1.webp)
ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES
Rare :
MEAT | SECOND/FAN | COOKING TIME |
| OVEN |
|
|
|
|
Beef | ||
|
| and |
Beef, boned | ||
|
| and |
Mutton and Lamb | ||
|
| and |
Pork and veal | ||
|
| and |
Ham | ||
|
| and |
Chicken | ||
|
| and 20 minutes over |
Turkey and goose | ||
|
| to 3½kg (7lb) then 15 minutes |
|
| per ½kg (1lb) |
Duck | ||
|
| and |
Pheasant | ||
|
| and |
Rabbit | 20 minutes per ½kg (1lb) | |
|
| and 20 minutes over |
Potatoes with | according to size | |
meat |
|
|
Potatoes without | according to size | |
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.
18