8
ROASTING GUIDE
Beef Rare 160-170 30-35 60-65
Medium 160-170 35-45 65-75
Well Done 160-170 45-60 75-80
Mutton Well Done 160-170 45-60 80-85
Hogget / Lamb Medium 160-170 30-40 79-82
Well Done 160-170 45-60 82-85
Pork Well Done 180-185 40-45 78
Chicken Well Done 160-180 25-30
Cervena * Rare 220 3
1
/2 per cm 65-70
thickness
* Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or
decrease these depending on your preferences.
A large piece of meat requires fewer minutes per 500g than a smaller piece. Roasting
times will be affected by the shape and size of the meat being roasted. Meat with a bone
will cook quicker than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the
meat will continue to rise during standing, please allow for this in your calculation. This
is particularly important if you want a rare or medium rare roast.
Meat Temp Minutes Internal
°C per 500g Temp °C
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