Oven Temperature
Charts - Meat
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| Top Oven Cooking |
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Meat |
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| Temperature °C |
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| Time (approx.) |
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Beef/ Lamb |
| Yes |
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| 170/180 |
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| 35 mins per 450g (1lb) + 35 mins over. |
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(slow roasting) |
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Beef/ Lamb |
| Yes |
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| 190/200 |
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(foil covered) |
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Pork |
| Yes |
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| 170/180 |
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| 40 mins per 450g (1lb) + 40 mins over |
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(slow roasting) |
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Pork |
| Yes |
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| 190/200 |
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| 40 mins per 450g (1lb) |
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(foil covered) |
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Veal |
| Yes |
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| 170/180 |
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| Runner 1 from |
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(slow roasting) |
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| bottom of oven. |
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Veal |
| Yes |
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| 190/200 |
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(foil covered) |
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Poultry/Game |
| Yes |
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| 170/180 |
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(slow roasting) |
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Poultry/Game |
| Yes |
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| 190/200 |
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(foil covered) |
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Casserole |
| Yes |
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| 150 |
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Cooking |
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| If using aluminium foil, never: |
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1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil. |
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| Top Oven Cooking |
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Meat |
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| Temperature °C |
| Time (approx.) |
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Beef |
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| N o |
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| 160/180 |
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Lamb |
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| N o |
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| 160/180 |
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Pork |
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| N o |
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| 160/180 |
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Veal |
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| N o |
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| 160/170 |
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C hicken/Turkey |
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| N o |
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| 160/180 |
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up to 4kg (8lb) |
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Turkey 4 to 5.5kg |
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(8 to 12lb) |
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| N o |
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| 150/160 |
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over 5.5kg (12lb) |
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| allow 12 mins per 450g at 150°C |
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C asserole |
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| N o |
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| 1½ - 2 hrs |
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C ooking |
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| If using aluminium foil, never: |
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1.Allow foil to touch sides of oven. 2.C over oven interior with foil. 3.C over shelves w ith foil. |
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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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19
