Conventional Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.
Conventional Oven
Meat | Pre- | Temperature | Time (approx.) | Position in | |
| heat | °C |
| Oven | |
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Beef | Yes | 190/200 |
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(1lb) + 25 mins over. |
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Lamb | Yes | 190/200 |
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(1lb) + 25 mins over. |
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Pork | Yes | 190/200 | In meat pan | ||
(1lb) + 30 mins over. | on runner 2 | ||||
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Veal | Yes | 190/200 |
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(1lb) + 30 mins over. |
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Poultry/Game | Yes | 180/190 |
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up to 4kg (8lb) | (1lb) + 20 mins over. |
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Turkey up to | Yes | 190 | 22 mins per 450g (1lb) eg. | Runner 3 | |
5.5kg (12lb) | 5.5 kg (11lb) = 242 mins | ||||
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Turkey over | Yes | 180 | 18 mins per 450g (1lb) eg. | of oven | |
5.5kg (12lb) | 10 kg (22lb) = 352 mins |
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Casserole | Yes | 140/160 | Runner 3 | ||
Cooking | |||||
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If using aluminium foil, never:
1.Allow foil to touch sides of oven.
2.Cover oven interior with foil.
3. Cover shelves with foil.
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 |
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| Well Done: | 75°C | Veal: | 75°C |
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