ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES |
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Rare: 50 - 60°C; | Medium: 60 - 70°C; | Well Done: 70 - 80°C | ||
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MEAT |
| FAN OVEN |
| COOKING TIME |
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Beef |
| 160 - 180°C |
| 20 - 35 min per ½kg/1lb |
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| and 20 - 35 min over |
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Beef, |
| 160 - 180°C |
| 20 - 35 min per ½kg/1lb |
boned |
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| and 25 - 35 min over |
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Mutton |
| 160 - 180°C |
| 25 - 35 min per ½kg/1lb |
and Lamb |
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| and 25 - 35 min over |
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Pork |
| 160 - 180°C |
| 30 - 40 min per ½kg/1lb |
and Veal |
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| and 30 - 40 min over |
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Ham |
| 160 - 180°C |
| 30 - 40 min per ½kg/1lb |
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| and 30 - 40 min over |
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Chicken |
| 160 - 180°C |
| 15 - 20 min per ½kg/1lb |
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| and 20 min over |
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Turkey |
| 160 - 180°C |
| 15 - 20 min per ½kg/1lb up |
and Goose |
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| to 3½kg/7lb then 10 min per |
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| ½kg/1lb |
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Duck |
| 160 - 180°C |
| 25 - 35 min per ½kg/1lb and |
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| 25 - 30 min over |
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Pheasant |
| 160 - 180°C |
| 35 - 40 min per ½kg/1lb and |
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| 35 - 40 min over |
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Rabbit |
| 160 - 180°C |
| 20 min per ½kg/1lb |
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| and 20 min over |
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Potatoes |
| 160 - 180°C |
| according to size |
with meat |
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Potatoes without |
| 180 - 190°C |
| according to size |
meat |
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The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 30 - 60 min. cooking time.
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