Oven Temperature Charts – Meat
Top Oven Cooking
Meat | Pre- | |
heat | ||
| ||
Beef/ Lamb | Yes | |
(slow roasting) | ||
| ||
Beef/ Lamb | Yes | |
(foil covered) | ||
| ||
Pork | Yes | |
(slow roasting) | ||
| ||
Pork | Yes | |
(foil covered) | ||
| ||
Veal | Yes | |
(slow roasting) | ||
| ||
Veal | Yes | |
(foil covered) | ||
| ||
Poultry/Game | Yes | |
(slow roasting) | ||
| ||
Poultry/Game | Yes | |
(foil covered) | ||
| ||
Casserole | Yes | |
Cooking | ||
|
Temperature ˚C
170/180
190/200
170/180
190/200 170/180
190/200
170/180
190/200
150
Time (approx.)
35 mins per 450g (1lb) + 35 mins over.
40 mins per 450g (1lb) + 40 mins over
40 mins per 450g (1lb)
Position in Oven
Runner 1 from bottom of oven.
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 |
|
|
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