ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well :70-80°C
MEATSECOND/FANCOOKING TIME
OVEN
Beef160-180°C20-35 min per 1kg/1lb
and 20-35 min over
Beef,160-180°C20-35 min per 1kg/1lb
bonedand 25-35 min over
Mutton160-180°C25-35 min per 1kg/1lb
and Lamband 25-35 min over
Pork 160-180°C30-40 min per 1kg/1lb
and Vealand 30-40 min over
Ham160-180°C30-40 min per 1kg/1lb
and 30-40 min over
Chicken160-180°C15-20 min per 1kg/1lb
and 20 min over
Turkey160-180°C15-20 min per 1kg/1lb up
and Gooseto 31kg/7lb then 10 min per
1kg/1lb
Duck160-180°C25-35 min per 1kg/1lb and
25-30 min over
Pheasant160-180°C35-40 min per 1kg/1lb and
35-40 min over
Rabbit160-180°C20 min per 1kg/1lb
and 20 min over
Potatoes160-180°Caccording to size
with meat
Potatoes180-190°Caccording to size
without
meat
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 30 - 60 min. cooking time.
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ACEC
