20
Oven Temperature Charts – Meat
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Meat | Pre- | Temperature |
| Time (approx.) | Position in |
| Meat | Pre- | Temperature | Time (approx.) |
| heat | ˚C |
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| Oven |
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| heat | ˚C |
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Beef/ Lamb | Yes | 170/180 |
| 35 mins per 450g (1lb) |
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(slow roasting) |
| + 35 mins over. |
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| Beef | No | 160/180 | |||
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| (1lb) + 20 mins extra | |||
Beef/ Lamb | Yes | 190/200 |
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(foil covered) |
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| 25 mins per 450g | ||||
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| Lamb | No | 160/180 | |
Pork |
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| 40 mins per 450g (1lb) |
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Yes | 170/180 |
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| (1lb) + 25 mins extra | |||||
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(slow roasting) |
| + 40 mins over |
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| 25 mins per 450g |
Pork | Yes | 190/200 |
| 40 mins per 450g (1lb) |
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| Pork | No | 160/180 | |
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| (1lb) + 25 mins extra | |||||||
(foil covered) |
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| Runner 1 |
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Veal |
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Yes | 170/180 |
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| Veal | No | 160/170 | |||
(slow roasting) |
| (1lb) + 40 mins over |
| (1lb) + 25 mins extra | ||||||
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| bottom of |
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Veal |
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Yes | 190/200 |
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(foil covered) |
| (1lb) |
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| Turkey | No | 160/180 | |||
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| (1lb) + 20 mins extra | |||||
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| up to 4kg (8lb) |
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Poultry/Game |
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Yes | 170/180 |
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| Turkey |
| 150/160 |
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(slow roasting) |
| (1lb) + 25 mins over |
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| up to 5.5kg (12lb) | No |
| e.g. 5kg (11lb) = |
Poultry/Game |
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| 190/200 |
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| 12 mins per 450g (1lb) | |||
Yes |
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(foil covered) |
| (1lb) |
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| over 5.5kg (12lb) |
| 150 | e.g. 10kg (22lb) = 264 mins | ||
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Casserole | Yes | 150 |
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| Casserole Stews | No | 11/2 - 2 hrs | ||
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. | |||||||||
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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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