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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 20 - 30 min. cooking time.
ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES
Rare: 50 - 60°C; Medium: 60 - 70°C; Well Done: 70 - 80°C
MEAT FAN OVEN COOKING TIME
Beef 160 - 180°C 20 - 35 min per ½kg/1lb
and 20 - 35 min over
Beef,
boned
160 - 180°C 20 - 35 min per ½kg/1lb
and 25 - 35 min over
Mutton
and Lamb
160 - 180°C 25 - 35 min per ½kg/1lb
and 25 - 35 min over
Pork
and Veal
160 - 180°C 30 - 40 min per ½kg/1lb
and 30 - 40 min over
Ham 160 - 180°C 30 - 40 min per ½kg/1lb
and 30 - 40 min over
Chicken 160 - 180°C 15 - 20 min per ½kg/1lb
and 20 min over
Turkey
and Goose
160 - 180°C 15 - 20 min per ½kg/1lb up
to 3½kg/7lb then 15 min per
½kg/1lb over 3½kg/7lb
Duck 160 - 180°C 25 - 35 min per ½kg/1lb and
25 - 35 min over
Pheasant 160 - 180°C 35 - 40 min per ½kg/1lb and
35 - 40 min over
Rabbit 160 - 180°C 20 min per ½kg/1lb
and 20 min over
Potatoes
with meat
160 - 180°C according to size
Potatoes without
meat
180 - 190°C according to size