ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES –
Rare :
MEAT
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
Pheasant
Rabbit
Potatoes with meat
Potatoes without meat
SECOND/FAN OVEN
COOKING TIME
20 minutes per ½kg (1lb) and 20 minutes over
according to size
according to size
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.
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