Filter
Top Products
14
ROASTING GUIDE
Meat Temp Minutes
Internal
°C per 500g Temp °C
Beef Rare 160-170 30-35 60-65
Medium 160-170 35-45 65-75
Well Done 160-170 45-60 75-80
Mutton Well Done 160-170 45-60 80-85
Hogget / Lamb Medium 160-170 30-40 79-82
Well Done 160-170 45-60 82-85
Pork Well Done 180-185 40-45 78
Chicken Well Done 160-180 25-30
Cervena * Rare 220 3
1
/2 per cm 65-70
thickness
* Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or decrease
these depending on your preferences.
A large piece of meat requires fewer minutes per 500g than a smaller piece. Roasting times
will be affected by the shape and size of the meat being roasted. Meat with a bone will cook
more quickly than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer or meat probe to ensure an accurate result. As the internal
temperature of the meat will continue to rise during standing, please allow for this in your
calculation. This is particularly important if you want a rare or medium rare roast.