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Top Oven Cook Chart – Meat
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g (1lb) +
35 mins over.
Runner 1
from
bottom
of 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
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
If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
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: 80˚C
Well Done: 75˚C Veal: 75˚C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
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