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Oven Temperature Charts – Meat
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g (1lb)
+ 35 mins over.
Runner 3
from the
bottom of
the oven.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb)
+ 40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins over
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-2
1
/
2
hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
˚C
Pre-
heat
Conv. Oven
Fan Oven
Time (approx.)
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, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Beef
Meat
160/180
20-25 mins per 450g
(1lb) + 20 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
18-20 mins per 450g
(1lb) + 20 mins extra
12-14 mins per 450g (1lb)
+12 mins extra per every
450g (1lb) over 5.5kg (12lb)
allow 10mins per 450g (1lb)
and roast at 150˚C
1
1
/
2
- 2 Hrs
160/180
160/180
160/170
160/180
150/160
150
140-150
Temperature
˚C
Time (approx.)
Lamb
Pork
Veal
Chicken/
Turkey
up to 4kg (8lb)
Turkey
4 to 5.5kg
(8 to 12lb)
Casserole Stews
Position in
Oven
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: 60˚C Lamb: 80˚C Poultry: 90˚C
Medium: 70˚C Pork: 90˚C
Well Done: 75˚C Veal: 75˚C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Pre-
heat
No
No
No
No
No
No
No