TOP OVEN TEMPERATURE
CHARTS - MEAT
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| Top Oven Cooking |
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Meat |
| Temperature °C | Time (approx.) | Position in Oven | |
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Beef/ Lamb |
| Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over. |
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(slow roasting) |
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Beef/ Lamb |
| Yes | 190/200 |
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(foil covered) |
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Pork |
| Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over |
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(slow roasting) |
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Pork |
| Yes | 190/200 | 40 mins per 450g (1lb) |
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(foil covered) |
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Veal |
| Yes | 170/180 | Runner 1 from | |
(slow roasting) |
| bottom of oven. | |||
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Veal |
| Yes | 190/200 |
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(foil covered) |
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Poultry/Game |
| Yes | 170/180 |
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(slow roasting) |
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Poultry/Game |
| Yes | 190/200 |
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(foil covered) |
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Casserole |
| Yes | 150 |
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Cooking |
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| If using aluminium foil, never: |
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| 1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil. | ||||
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| Top Oven Cooking |
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Meat |
| Temperature °C | Time (approx.) | Position in Oven | |
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|
|
|
|
|
Beef/ Lamb |
| Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over. |
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(slow roasting) |
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Beef/ Lamb |
| Yes | 190/200 |
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(foil covered) |
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Pork |
| Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over |
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(slow roasting) |
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Pork |
| Yes | 190/200 | 40 mins per 450g (1lb) |
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(foil covered) |
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Veal |
| Yes | 170/180 | Runner 1 from | |
(slow roasting) |
| bottom of oven. | |||
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Veal |
| Yes | 190/200 |
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(foil covered) |
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Poultry/Game |
| Yes | 170/180 |
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(slow roasting) |
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Poultry/Game |
| Yes | 190/200 |
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(foil covered) |
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Casserole |
| Yes | 150 |
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Cooking |
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| If using aluminium foil, never: |
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| 1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 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 temp has been reached.
Beef - | Rare: | 60°C | Lamb: 80°C | Poultry: | 90°C |
| Medium: | 70°C | Pork: 90°C |
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| Well Done: | 75°C | Veal: 75°C |
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