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Top Oven Cooking
Pre-
Meat
heat
Beef/ Lamb
(slow roasting)
Beef/ Lamb
(foil covered)
Pork
(slow roasting)
Pork
(foil covered)
Veal
(slow roasting)
Veal
(foil covered)
Poultry/Game
(slow roasting)
Poultry/Game
(foil covered)
Casserole
Cooking
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third;
2. Never allow foil to touch sides of oven;
3. Never cover oven interior with foil;
4. Never cover 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:
Medium:
Well Done:
24
Top Oven Temperature Chart
Temperature
o
C
Yes
170/180
190/200
Yes
170/180
Yes
Yes
190/200
Yes
170/180
Yes
190/200
Yes
170/180
Yes
190/200
Yes
150
60
o
C
70
o
C
75
o
C
Time (approx.)
35 mins per 450g (1 lb)
+ 35 mins over.
35-40 mins per 450g
(1 lb)
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g
(1 lb) + 40 mins over
40-45 mins per 450g
(1 lb)
25-30 mins per 450g
(1 lb) + 25 mins over
25-30 mins per 450g
(1 lb)
2-2
1
/
2
Lamb:
80
o
C
Pork:
90
o
C
Veal:
75
o
C
hrs
Poultry:
90
o
Position in Oven
Runner 1 from
bottom of oven.
C
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