Technical data

17
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 req
uired 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
Top Oven Cooking
Meat Pre-heat Temperature °C Time (approx.) Position in Oven
Beef/ Lamb
(slow roasting)
Yes 170/180 35 mins per 450g (1lb) + 35 mins over.
Runner 1 from
bottom of oven.
Beef/ Lamb
(foil covered)
Yes 190/200 35-40 mins per 450g (1lb)
Pork
(slow roasting)
Yes 170/180 40 mins per 450g (1lb) + 40 mins over
Pork
(foil covered)
Yes 190/200 40 mins per 450g (1lb)
Veal
(slow roasting)
Yes 170/180 40-45 mins per 450g (1lb) +
40 mins over
Veal
(foil covered)
Yes 190/200 40-45 mins per 450g (1lb)
Poultry/Game
(slow roasting)
Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over
Poultry/Game
(foil covered)
Yes 190/200 25-30 mins per 450g (1lb)
Casserole
Cooking
Yes 150 2-2½ hrs
If using aluminium foil, never:
1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.
Fan Oven Cooking
Meat Pre-heat Temperature °C Time (approx.)
Beef No 160/180
20-25 mins per 450
g
(1lb) + 20 mins extra
Lamb No 160/180
20-30 mins per 450
g
(1lb) + 25 mins extra
Pork No 160/180
25-30 mins per 450
g
(1lb) + 25 mins extra
Veal No 160/170
25-30 mins per 450
g
(1lb) + 25 mins extra
Chicken/ Turkey
up to 4k
g
(8lb)
No 160/180
18-20 mins per 450
g
(1lb) + 20 mins extra
Turkey 4 to 5.5k
g
(8 to12lb)
No
13-15 mins per 450
g
(1lb) at 150/160oC
over 5.5k
g
(12lb)
allow 12 mins per
450
g
at 150oC
Casserole No 140-150 1½ - 2 Hrs
If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
OVEN COOKING CHARTS