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Oven TemperatureCharts - MeatThe 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
$%
&' ($) (+$$,*.
Beef/ Lamb
(slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 1 from
bottom of oven.
Beef/ Lamb
(foil covered) Yes 190/200 35-40 mins per 450g (1lb)
Pork
(slow roasting) Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered) Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting) Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over
Veal
(foil covered) Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting) Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered) Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking Yes 150 2-2½ hrs
/)%)()(/01
2*Allow foil to touch sides of oven. 3*Cover oven interior with foil. 4*Cover shel ves with foil.
Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra.
Runner 1 from
bottom of oven.
Lamb No 160/180 20-30 mins per 450g (1lb) +25 mins extra.
Pork No 160/180 25-30 mins per 450g (1lb) +25 mins extra.
Veal No 160/170 25-30 mins per 450g (1lb) +25 mins extra.
Chicken/Turkey
up to 4kg (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins extra.
Turkey 4 to 5.5kg
(8 to 12lb) No
13-15 mins per 450g (1lb) at 150/160°C
Turkey 4 to 5.5kg
(8 to 12lb) allow 12 mins per 450g (1lb) at 150°C
Casserole Cooking No 140-150 1½ - 2 hrs
!
"Allow foil to touch sides of oven. #Cover oven interior with foil. $Cover shelves with foil.