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Meat | Pr e- | Temper at ur e | Time (appr ox.) | Posit ion in | Meat | Pr e- | Temper at ur e | Time (appr ox.) | |
| heat | C |
| Oven |
| heat | C |
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Beef / Lamb | Yes | 170/180 | 35 mins per 450g (1lb) + |
| Beef | No | 160/180 | 20- 25 mins per 450g | |
(slow roast ing) | 35 mins over. |
| (1lb) + 20 mins ext ra | ||||||
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Beef / Lamb | Yes | 190/200 |
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(f oil covered) | (1lb) |
| Lamb | No | 160/180 | 20- 30 mins per 450g | |||
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| (1lb) + 25 mins ext ra | ||||
Pork | Yes | 170/180 | 40 mins per 450g (1lb) |
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(slow roast ing) | + 40 mins over |
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| Pork | No | 160/180 | 25- 30 mins per 450g | |||||
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Pork | Yes | 190/200 | 40 mins per 450g (1lb) |
| (1lb) + 25 mins ext ra | ||||
(f oil covered) |
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| Runner 1 |
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| 25- 30 mins per 450g | ||
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Veal | Yes | 170/180 | f rom | Veal | No | 160/170 | |||
(slow roast ing) | (1lb) + 40 mins over | bot t om | (1lb) + 25 mins ext ra | ||||||
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| of oven. |
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Veal | Yes | 190/200 |
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| Chicken/ Turkey |
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| 18- 20 mins per 450g | |||||
(f oil covered) | (1lb) |
| No | 160/180 | |||||
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| up t o 4kg (8lb) | (1lb) + 20 mins ext ra | |||||
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Poult ry/Game | Yes | 170/180 |
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(slow roast ing) | (1lb) + 25 mins over |
| Turkey 4 t o 5.5kg |
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| 13- 15 mins per 450g | |||
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| (8 t o 12lb) | No |
| (1lb) at 150/160oC | |
Poult ry/Game | Yes | 190/200 |
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| allow 12 mins per | ||||||
(f oil covered) | (1lb) |
| over 5.5kg (12lb) |
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| 450g at 150oC | ||||
Casserole | Yes | 150 |
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| Casserole | No | 140- 150 | 11/ 2 - 2 Hrs | |||||
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If us ing aluminium f oil, never : 1. Allow f oil t o t ouch sides of oven. 2. Cover oven int erior wit h f oil. 3. Cover shelves wit h f oil.
The most accurat e met hod of t est ing t he readiness of joint s of meat or whole poult ry is t o insert a meat t hermomet er int o t he
t hickest part of a joint , or t he t hickest part of poult ry t highs, during t he cooking period. The meat t hermomet er will indicate when t he required int ernal t emp has been reached.
B eef - Rare: | 60 C | Lamb: | 80 | C | Poult r y: 90 C |
Medium: | 70 C | Por k: | 90 | C |
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Well Done: | 75 C | Veal: | 75 C |
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