Table of Contents
Advertisement
Oven Temperature Charts- Meat
Top Oven Cooking
Fan Oven Cooking (all models)
Meat
Pre-
Temperature
Time (approx.)
Position in
Meat
Pre- Temperature
Time (approx.)
heat
·c
Oven
heat
·c
Beef/ Lamb
Yes
170/180
35 mins per 450g
(slow roasting}
(lib}+ 35 mins over.
160/180
20-25 mins per 450g
Beef/ Lamb
Beef
No
(lib)+ 20 mins extra
190/200
35-40 mins fer
(foil covered)
Yes
450g (lib
Pork
40 mins per 450g
Lamb
No
160/180
25 mins per 450g
(slow roasting) Yes
170/180
(lib)+ 40 mins over
(lib)+ 25 mins extra
Pork
190/200
40 mins per 450g (lib}
Pork
No
160/180
25 mins per 450g
(foil covered)
Yes
(lib)+ 25 mins extra
Veal
40-45 mins per 450g
Runner 1
Yes
170/180
from
Veal
No
160/170
25-30 mins per 450g
(slow roasting}
(lib)+ 40 mins over
bottom of
(lib)+ 25 mins extra
Veal
40-45 mins fer
oven.
Chicken/
(foil covered)
Yes
190/200
450g (lib
Turkey
No
160/180
18-20 mins per 450g
up to 4kg (Sib)
(lib)+ 20 mins extra
Poultry/Game
25-30 mins per 450g
(slow roasting} Yes
170/180
(lib)+ 25 mins over
Turkey
150/160
13-15 mins fter 450g (lib)
up to 5.5kg (121b)
e.g. 5kg (11 b)= 143-165
No
mins
Poultry/Game
Yes
190/200
25-30 mins fer
12 mins per 450g (lib)
(foil covered)
450g (lib
over 5.5kg (121b)
150
e.g. lOkg (221b) = 264 mins
Casserole
Yes
150
2-2'/> hrs
Casserole
No
140/150
1'/,- 2 hrs
Cooking
Stews
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.
Beef-
Rare:
6o·c
Lamb:
so·c
Poultry:
90"C
Medium:
70"C
Pork:
90"C
~
Well Done:
75"C
Veal:
75"C
I
I
Advertisement
Table of Contents
