Conventional Oven - Cooking
Chart MEAT
Note: Where times are stated, they are approximate only.
GB
Conventional Oven
Meat | Pre- | Temperature | Time (approx.) | Position in | |
| heat | °C |
| Oven | |
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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| from bottom | |
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:
1Remember it is important to increase the cooking time by one third.
2Do not allow the foil to touch the sides of the oven.
3Do not cover the oven interior with foil.
4Do not cover the oven 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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