16

OVEN COOKING CHART

 

 

Meat

 

 

 

 

 

Top Oven Cooking

 

 

Fan Oven Cooking

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Meat

Pre

-

Temperature

Time (approx.)

 

Position

Meat

Pre-

Temperature

Time (approx.)

 

 

heat

 

 

˚C

 

in Oven

heat

˚C

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

 

 

 

 

 

35 mins per 450g (1lb)

 

 

 

 

20-25 mins per 450g

 

 

Yes

170/180

 

Beef

No

160/180

 

 

(slow roasting)

+ 35 mins over.

 

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Beef/ Lamb

 

 

 

 

190/200

35-40 mins per 450g

 

 

 

 

 

 

 

Yes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(foil covered)

(1lb)

 

Lamb

No

160/180

20-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(1lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

Yes

 

 

170/180

40 mins per 450g (1lb)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(slow roasting)

 

 

+ 40 mins over

 

 

 

 

 

 

 

 

 

 

 

 

 

25-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork

No

160/180

 

 

Pork

 

 

 

 

 

 

 

 

 

 

Yes

190/200

40 mins per 450g (1lb)

 

(1lb) + 25 mins extra

 

 

(foil covered)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Runner 1

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25-30 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal

Yes

170/180

40-45 mins per 450g

from

Veal

No

160/170

 

 

(slow roasting)

(1lb) + 40 mins over

bottom

 

(1lb) + 25 mins extra

 

 

 

 

 

 

 

 

 

 

of oven.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal

Yes

190/200

40-45 mins per 450g

 

Chicken/ Turkey

 

 

18-20 mins per 450g

 

 

(foil covered)

(1lb)

 

No

160/180

 

 

 

 

 

 

 

 

up to 4kg (8lb)

(1lb) + 20 mins extra

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry/Game

Yes

 

 

170/180

25-30 mins per 450g

 

 

 

 

 

 

 

(slow roasting)

 

 

(1lb) + 25 mins over

 

Turkey 4 to 5.5kg

 

 

13-15 mins per 450g

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

(8 to 12lb)

No

 

(1lb) at 150/160oC

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Poultry/Game

 

 

 

 

 

 

 

 

 

 

 

Yes

 

190/200

25-30 mins per 450g

 

 

 

 

 

 

 

 

allow 12 mins per

 

 

(foil covered)

 

(1lb)

 

over 5.5kg (12lb)

 

 

 

 

 

 

 

 

 

 

 

 

450g at 150oC

 

 

Casserole

Yes

150

2-21/2hrs

 

 

 

 

 

 

 

 

Casserole

No

140-150

11/2 - 2 Hrs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If using aluminium foil, never: 1. Allow foil to touch sides of oven. 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 temp has been reached.

Beef - Rare:

60˚C

Lamb:

80˚C

Poultry: 90˚C

Medium:

70˚C

Pork:

90˚C

 

Well Done:

75˚C

Veal:

75˚C

 

Page 16
Image 16
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