18
GB
Meat Pre-heat
Temperature
°C
Time (approx.)
Position
in Oven
Beef/ Lamb (slow roastin
)Yes 170/180 35 mins per 450
(1lb) + 35 mins over.
Runner 1
from
bottom of
oven.
Beef/ Lamb (foil covered) Yes 190/200 35-40 mins per 450
) Yes 170/180 40 mins per 450
(1lb) + 40 mins over
Pork (foil covered) Yes 190/200 40 mins per 450
) Yes 170/180 40-45 mins per 450
(1lb) + 40 mins over
Veal (foil covered) Yes 190/200 40-45 mins per 450
(1lb)
Poultry/Game (slow roastin
) Yes 170/180 25-30 mins per 450
(1lb) + 25 mins over
Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450
(1lb)
Casserole Yes 150 2-21/2 hrs
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: 80°C
Well Done: 75°C Veal: 75°C
Top Oven Temperature
Charts - Meat
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