Oven Temperature Charts – Meat
23
Beef
Meat
160/180 20-25 mins per 450g
(1 lb) + 20 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25 mins per 450g
(1 lb) + 25 mins extra
25-30 mins per 450g
(1 lb) + 25 mins extra
18-20 mins per 450g
(1 lb) + 20 mins extra
13-15 mins per 450g (1 lb)
e.g. 5kg (1 lb) = 143-165
mins.
12 mins per 450g (1 lb)
e.g. 10kg (22 lb) = 264 mins.
11/2- 2 hrs
160/180
160/180
160/170
160/180
150/160
150
140-150
Temperature
o
C
Pre-
heat

Fan Oven Cooking Conventional Oven

Time (approx.)
Lamb
Pork
Veal
Chicken/
Turkey
up to 4 kg (8 lb)
Turkey
up to 5.5kg
(12 lb)
over 5.5kg
(12 lb)
Casserole
Stews
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
190/200oC approx. 25-30 mins.
per 450 (1 lb) + 25 mins extra
190/200oC approx. 25-30 mins.
per 450 (1 lb) + 25 mins extra
190/200oC approx. 30-35 mins.
per 450 (1 lb) + 30 mins extra
190/200oC approx. 25-35 mins.
per 450 (1 lb) + 30 mins extra
190/180oC approx. 18-20 mins.
per 450 (1 lb) + 20 mins extra
140/160oC approx.
up to 5.5kg (12 lb) allow 22 mins
per 450g (1 lb) at 190oC
e.g. 5kg (1 lb) = 242 mins
over 5.5kg (12 lb) allow 18 mins
per 450g (1 lb) at 180oC
e.g. 10 kg (22 lb) = 352 mins
In meat pan
on runner
2
In a suitable
tin on
runner 1
Runner 3
Temperature and Time
Position in Oven
from bottom
Lamb
Pork
Veal
Poultry/
Game
Turkey
Casserole/Stews
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
Well Done: 75oC Veal: 75oC
No
No
No
No
No
No
No
Pre-
heat
Yes
Yes
Yes
Yes
Yes
Yes
Yes