Top Oven Temperature Chart
25
Beef/ Lamb
(slow roasting)
Meat
170/180
35 mins per 450g (1 lb)
+ 35 mins over.
Runner 1 from
bottom of oven.
35-40 mins per 450g
(1 lb)
40 mins per 450g (1 lb)
+ 40 mins over
40 mins per 450g (1 lb)
40-45 mins per 450g
(1 lb) + 40 mins over
40-45 mins per 450g
(1 lb)
25-30 mins per 450g
(1 lb) + 25 mins over
25-30 mins per 450g
(1 lb)
2-2
1
/
2
hrs
190/200
170/180
190/200
170/180
190/200
170/180
190/200
150
Temperature
o
C
Pre-
heat
Top Oven Cooking
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
Cooking
If using aluminium foil:
1. Remember it is important to increase the cooking time by one third;
2. Never allow foil to touch sides of oven;
3. Never cover oven interior with foil;
4. Never cover oven 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: 6 0
o
C Lamb: 80
o
C Poultry: 90
o
C
Medium: 70
o
C Pork: 90
o
C
Well Done: 75
o
C Veal: 75
o
C
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
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