Filter
Top Products
20
TEMPERATURES (°C)
MEAT MAIN OVEN TOP OVEN
COOKING TIME
Beef 180 - 200°C 170 - 180°C
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Beef, boned 180 -200°C 170 - 180°C 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Mutton and Lamb 180 - 200°C 170 - 180°C 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork and Veal 180 - 200°C 170 - 180°C 30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Ham 180 - 200°C 170 - 180°C 30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken 180 - 200°C 170 - 180°C 15-20 minutes per ½kg (1lb)
and 20 minutes over
Turkey and Goose 180 - 200°C 170 - 180°C 15-20 minutes per ½kg (1lb) up
to 3½kg (7lb) then 10 minutes
per ½kg (1lb) over 3½kg (7lb)
Duck 180 - 200°C 170 - 180°C 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pheasant 180 - 200°C 170 - 180°C 35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit 180 - 200°C 170 - 180°C 20 minutes per ½kg (1lb)
and 20 minutes over
Potatoes with meat 180 - 200°C 170 - 180°C According to size
Potatoes without meat 190 - 200°C 180 - 190°C According to size
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments
may be required to allow for personal requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.
ROASTING CHART