TopOvenTemperature
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| Meat | Temperature | Time (approx.) | Position | |
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| Beef/ Lamb (slow roasting) | Yes | 170/180 | 35 mins per 450g (1lb) + 35 mins over. |
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| Beef/ Lamb (foil covered) | Yes | 190/200 |
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| Pork (slow roasting) | Yes | 170/180 | 40 mins per 450g (1lb) + 40 mins over |
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| Pork (foil covered) | Yes | 190/200 | 40 mins per 450g (1lb) | Runner 1 |
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| Veal (slow roasting) | Yes | 170/180 | from | |
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| Veal (foil covered) | Yes | 190/200 | oven. | |
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| Poultry/Game (slow roasting) | Yes | 170/180 |
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| Poultry/Game (foil covered) | Yes | 190/200 |
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| Casserole | Yes | 150 |
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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. |
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Beef - | Rare: | 60°C | L a m b : | 80°C | P o u l t r y : 90°C |
| Medium: | 70°C | P o r k : | 80°C |
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| Well Done: | 75°C | V e a l : | 75°C |
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