32
Main Oven Temperature Chart
It is not necessary to pre-heat the fan oven before roasting. Note:Where times are stated, they are approximate only.
Beef/ Lamb
(slow roasting)
Meat
170/180 35 mins per 450g (1 lb) +
35 mins over.
Runner 3
from bottom
of oven.
35-45 mins per 450g
(1 lb)
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g
(1 lb) + 40 mins over
40-45 mins per 450g
(1 lb)
25-30 mins per 450g
(1 lb) + 25 mins over
25-30 mins per 450g
(1 lb)
2-21/2hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
˚C
Pre-
heat

Conventional Oven Fan Oven

Time (approx.)
Beef/ Lamb
(foil covered)
Pork
(slow roasting)
Pork
(foil covered)
Veal
(slow roasting)
Veal
(foil covered)
Poultry/Game
(slow roasting)
Poultry/Game
(foil covered)
Casserole
Cooking
If using aluminium foil, never: 1.Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Beef
Meat
160/180 20-25 mins per 450g
(1lb) + 20 mins extra
20-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
18-20 mins per 450g
(1lb) + 20 mins extra
12-14 mins per 450g
(1lb) at plus 12 mins extra
*For every 450g (1lb) over
5.5kg (12lb) allow 10 mins per
450g (1lb) and roast
at 150oC
11/2- 2 Hrs
160/180
160/180
160/170
160/180
140-150
150-160
or 150
Temperature
˚C Time (approx.)
Lamb
Pork
Veal
Chicken/ Turkey
up to 4kg (8 lb)
Turkey 4 to 5.5kg
(8 to 12 lb)
Casserole Stews
Position in
Oven
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
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No