16 |
| Top Oven Cooking |
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| Meat: | Pre- | Temp. | Time | Position | Meat: | Pre- | Temp | Time |
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| heat | ˚C | (approximate) | in oven |
| heat | ˚C | (approximate) |
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| Beef/Lamb | Yes | 170 / 180 | 35mins per 450g (1 lb) |
| Beef | No | 160 / 180 | |
| (slow roasting) |
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| + 35mins over |
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| + 20mins extra |
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| Beef/Lamb | Yes | 190 / 200 |
| Lamb | No | 160 / 180 | ||
| (foil covered) |
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| + 25mins extra |
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| Pork | No | 160 / 180 | |
| Pork | Yes | 170 / 180 | 40mins per 450g (1 lb) |
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| (slow roasting) |
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| + 40mins over |
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| + 25mins extra |
| Pork | Yes | 190 / 200 | 40mins per 450g (1 lb) | Runner 1 | Veal | No | 160 / 170 | |
| (foil covered) |
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| from |
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| + 25mins extra |
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| Veal | Yes | 170 / 180 | bottom | Chicken / Turkey | No | 160 / 180 | ||
| (slow roasting) |
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| + 40mins over | of oven. | up to 4kg (8 lb) |
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| + 20mins extra |
| Veal | Yes | 190 / 200 |
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| (foil covered) |
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| Turkey | No |
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| Poultry / Game | Yes | 170 / 180 |
| 4kg to 5.5kg (8 to 12 lb) |
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| (slow roasting) |
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| + 25mins over |
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| at 150 / 160˚C |
| Poultry / Game | Yes | 190 / 200 |
| over 5.5 kg (12 lb) |
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| allow 12mins per 450g (1 lb) | |
| (foil covered) |
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| at 150˚C |
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| Casserole | No | 140 / 150 | 11/2 - 2 hrs |
| Casserole | Yes | 150 | 2 - 21/2 hrs |
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| Cooking |
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| Stews |
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| If using Aluminium foil, never: | 1. Allow foil to touch sides of oven. |
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| 2. Cover oven interior with foil. |
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| 3. Cover shelves with foil. |
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| 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 temperature has been reached: | ||||||||
| Beef - | Rare: |
| 60˚C | Lamb - | 80˚C |
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| Medium: | 70˚C | Pork - | 90˚C |
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| Well Done: | 75˚C | Veal - | 75˚C |
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| Poultry - | 90˚C |
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GB
