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Top Oven temperature chart - MEAT
Top Oven Cooking Fan Oven Cooking
Meat: Pre- Temp. Time Position Meat: Pre- Temp Time
heat ˚C (approximate) in oven heat ˚C (approximate)
Beef/Lamb Yes 170 / 180 35mins per 450g (1 lb) Beef No 160 / 180 20-25mins per 450g (1 lb)
(slow roasting) + 35mins over + 20mins extra
Beef/Lamb Yes 190 / 200 35-40mins per 450g (1 lb) Lamb No 160 / 180 20-30mins per 450g (1 lb)
(foil covered) + 25mins extra
Pork Yes 170 / 180 40mins per 450g (1 lb) Pork No 160 / 180 25-30mins per 450g (1 lb)
(slow roasting) + 40mins over + 25mins extra
Pork Yes 190 / 200 40mins per 450g (1 lb) Runner 1 Veal No 160 / 170 25-30mins per 450g (1 lb)
(foil covered) from + 25mins extra
Veal Yes 170 / 180 40-45mins per 450g (1 lb) bottom Chicken / Turkey No 160 / 180 18-20mins per 450g (1 lb)
(slow roasting) + 40mins over of oven. up to 4kg (8 lb) + 20mins extra
Veal Yes 190 / 200 40-45mins per 450g (1 lb)
(foil covered) Turkey No
Poultry / Game Yes 170 / 180 25-30mins per 450g (1 lb) 4kg to 5.5kg (8 to 12 lb) 13-15mins per 450g (1 lb)
(slow roasting) + 25mins over at 150 / 160˚C
Poultry / Game Yes 190 / 200 25-30mins per 450g (1 lb) over 5.5 kg (12 lb) allow 12mins per 450g (1 lb)
(foil covered) at 150˚C
Casserole Yes 150 2 - 2
1
/2 hrs Casserole No 140 / 150 1
1
/2 - 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 temperature has been reached:
Beef - Rare: 60˚C Lamb - 80˚C
Medium: 70˚C Pork - 90˚C
Well Done: 75˚C Veal - 75˚C
Poultry - 90˚C