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Meat: | Pre- | Temp. | Time | Position | Meat: | Pre- | Temp | Time |
| 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 3 | Veal | No | 160 / 170 | |
(foil covered) |
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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 |
| at 150 / 160˚C... |
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Poultry / Game | Yes | 170 / 180 |
| 4kg to 5.5kg (8 to 12 lb) |
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| allow 12mins extra for | |
(slow roasting) |
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| + 25mins over |
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| every 450g (1 lb) over |
Poultry / Game | Yes | 190 / 200 |
| over 5.5 kg (12 lb) |
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| 5.5kg (12 lb) allow 10mins | |
(foil covered) |
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| per 450g (1 lb) 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.
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 temperature has been reached:
Beef - | Rare: | 60˚C | Lamb - | 80˚C |
| Medium: | 70˚C | Pork - | 90˚C |
| Well Done: | 75˚C | Veal - | 75˚C |
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| Poultry - | 90˚C |
Main Oven temperature chart - MEAT
23
GB
