17
Conventional Oven - Cooking Chart MEAT
Note: Where times are stated, they are approximate only.

Conventional Oven

Meat Pre-
heat
Tempe ra t ure
°C
Time (approx.) Position in
Oven
Beef Yes 190/200 25-30 mins per 450g
(1lb) + 25 mins ov er.
Lamb Yes 190/200 25-30 mins per 450g
(1lb) + 25 mins ov er.
Pork Yes 190/200 30-35 mins per 450g
(1lb) + 30 mins ov er.
In meat pan
on runner 2
Veal Yes 190/200 25-35 mins per 450g
(1lb) + 30 mins ov er.
Poultry/Game
up to 4k g (8lb) Yes 180/190 18-20 mins per 450g
(1lb) + 20 mins ov er.
Turkey up to
5.5kg (12lb) Yes 190 22 mins per 450g (1lb) eg.
5.5 kg (11lb) = 242 mins Runner 3
from bottom
of oven
Turkey over
5.5kg (12lb) Yes 180 18 mins per 450g (1lb) eg.
10 kg (22lb) = 352 mins
Casserole
Cooking Yes 140/160 2-2 ½ hrs Runner 3
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
Well Done: 75°C Veal: 75°C