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14
GB
Meat Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
Beef/ Lamb (slow roastin
g
) Yes 170/180 35 mins per 450
g
(1lb) + 35 mins over.
Runner 1
from
bottom of
oven.
Beef/ Lamb (foil covered) Yes 190/200 35-40 mins per 450
g
(1lb)
Pork (slow roastin
g
) Yes 170/180 40 mins per 450
g
(1lb) + 40 mins over
Pork (foil covered) Yes 190/200 40 mins per 450
g
(1lb)
Veal (slow roastin
g
) Yes 170/180 40-45 mins per 450
g
(1lb) + 40 mins over
Veal (foil covered) Yes 190/200 40-45 mins per 450
g
(1lb)
Poultry/Game (slow roastin
g
) Yes 170/180 25-30 mins per 450
g
(1lb) + 25 mins over
Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450
g
(1lb)
Casserole Yes 150 2-21/2 hrs
Top Oven Temperature
Charts - Meat
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 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