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Oven Temperature Charts - Meat
GB
Meat
1.
Meat
Beef
Lamb
Pork
Veal
Chicken/ urkey
up to 4kg (8lb)
urkey 4 to 5.5kg
(8 to 12lb)
urkey 4 to 5.5kg
(8 to 12lb)
Casserole Cooking
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.
Rare:
Beef -
Medium:
Well Done: 75°C
14
Pre-heat
Temperature °C
If using aluminium foil, never:
Pre-heat Temperature °C
o
1 0/180
o
1 0/180
o
1 0/180
o
1 0/170
o
1 0/180
o
o
140-150
If using aluminium foil, never:
60°C
Lamb: 80°C
70°C
Pork: 90°C
Veal: 75°C
Top Oven Cooking
Time (approx.)
2.
Fan Oven
Time (approx.)
20-25 mins per 450g (1lb) + 20 mins e tra.
20-30 mins per 450g (1lb) +25 mins e tra.
25-30 mins per 450g (1lb) +25 mins e tra.
25-30 mins per 450g (1lb) +25 mins e tra.
18-20 mins per 450g (1lb) + 20 mins e tra.
13-15 mins per 450g (1lb) at 150/1 0 C
allow 12 mins per 450g (1lb) at 150 C
1½ - 2 hrs
90°C
Poultry:
Position in Oven
3.
Position in Oven
Runner 1 from
bottom of oven.
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