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If using aluminium foil, never:
1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
Runner 3
from bottom
of oven.
Beef
Lamb
Meat
190/200
190/200
25-30 mins per 450g (1
lb) + 25 mins over.
25-30 mins per 450g (1
lb) + 25 mins over.
I
n meat pan
on runner 2
30-35 mins per 450g
(1lb)+ 30 mins over
25-35 mins per 450g
(1 lb) + 30 mins over
18-20 mins per 450g
(1 lb) + 20 mins over
22 mins per 450g (1 lb) eg.
5.5kg (11lb) = 242 mins
18 mins per 450kg (1lb)
eg. 10kg (22lb) = 352 mins
2-2
1
/
2
hrs
Runner 3
190/200
190/200
180/190
190
180
140/160
Temperature
˚C
Pre-
heat
Conventional Oven
Time (approx.)
Pork
Veal
Poultry/Game
up to 4kg (8lb)
Turkey up to
5.5kg (12lb)
Turkey over
5.5kg (12lb)
Casserole
Cooking
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
Note: Where times are stated, they are approximate only.
Conventional Oven - Cooking Chart MEAT