ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES -
Rare :
MEAT | SECOND/FAN | COOKING TIME |
| OVEN |
|
|
|
|
Beef | ||
|
|
|
Beef, boned | ||
|
|
|
Mutton and Lamb | ||
|
|
|
Pork and Veal | ||
|
|
|
Ham | ||
|
|
|
Chicken | ||
|
|
|
Turkey and Goose | ||
|
| min per ½kg/1lb over 3½kg/7lb |
|
|
|
Duck | ||
|
|
|
Pheasant | ||
|
|
|
Rabbit | 20 min per ½kg/1lb and 20 min over | |
|
|
|
Potatoes with meat | according to size | |
|
|
|
Potatoes without | according to size | |
meat |
|
|
|
|
|
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 - 30 min. cooking time.
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