30
30 |
| OVEN TEMPERATURE CHARTS – MEAT |
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| Meat | Pre- | Temperature | Time (approx.) | Position | Meat | Pre- | Temperature | Time (approx.) | ||
| heat | oC | in Oven | heat | oC | ||||||
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| Beef/ Lamb | Yes | 170/180 | 35 mins per 450g (1lb) |
| Beef | No | 160/180 | |||
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| + 35 mins over. |
| (1lb) + 20 mins extra | |||||||
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| Beef/ Lamb | Yes | 190/200 |
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| (foil covered) | (1lb) |
| Lamb | No | 160/180 | 25 mins per 450g | ||||
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| (1lb) + 25 mins extra | |||||
| Pork | Yes | 170/180 | 40 mins per 450g (1lb) |
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| (slow roasting) | + 40 mins over |
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| 25 mins per 450g | ||||||
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| Pork | No | 160/180 | |||
| Pork |
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| Yes | 190/200 | 40 mins per 450g (1lb) |
| (1lb) + 25 mins extra | ||||||
| (foil covered) | Shelf |
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| Veal |
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| placed | Veal | No | 160/170 | ||||
| Yes | 170/180 | directly | ||||||||
| (1lb) + 25 mins extra | ||||||||||
| (slow roasting) |
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| (1lb) + 40 mins over | on floor |
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| of oven. |
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| Veal |
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| Yes | 190/200 | Chicken/ |
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| (foil covered) | (1lb) |
| Turkey | No | 160/180 | |||||
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| up to 4kg (8lb) |
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| (1lb) + 20 mins extra | ||
| Poultry/Game | Yes | 170/180 |
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| (slow roasting) | (1lb) + 25 mins over |
| Turkey |
| 150/160 | |||||
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| up to 5.5kg (12lb) | No |
| e.g. 5kg (1lb) = | ||
| Poultry/Game | Yes | 190/200 |
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| (foil covered) | (1lb) |
| over 5.5kg (12lb) |
| 150 | 12 mins per 450g (1lb) | ||||
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| e.g. 10kg (22lb) = 264 mins | ||||
| Casserole | Yes | 150 |
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| Casserole Stews | No | 1 | 2 | - 2 Hrs | |||||
| Cooking |
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| If using aluminium foil, never: 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: | 60oC | Lamb: | 80oC | Poultry: 90oC |
Medium: | 70oC | Pork: | 90oC |
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Well Done: | 75oC | Veal: | 75oC |
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