ROASTING CHART
The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by 10°C to suit individual preferences and requirements.
ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
SECOND/FAN
MEATCOOKING TIME
OVEN
20-35 minutes per 1kg (1lb)
Beef160-180°C
and 20-35 minutes over
Beef, boned160-180°C25-35 minutes per 1kg (1lb)
and 25-35 minutes over
Mutton and Lamb160-180°C25-35 minutes per 1kg (1lb)
and 25-35 minutes over
Pork and Veal160-180°C30-40 minutes per 1kg (1lb)
and 30-40 minutes over
Ham160-180°C30-40 minutes per 1kg (1lb)
and 30-40 minutes over
Chicken160-180°C15-20 minutes per 1kg (1lb)
and 20 minutes over
Turkey and Goose160-180°C15-20 minutes per 1kg (1lb) up
to 31kg (7lb) then 10 minutes
per 1kg (1lb) over 31kg (7lb)
Duck160-180°C25-35 minutes per 1kg (1lb)
and 25-30 minutes over
Pheasant160-180°C35-40 minutes per 1kg (1lb)
and 35-40 minutes over
Rabbit160-180°C20 minutes per 1kg (1lb)
and 20 minutes over
Potatoes with160-180°Caccording to size
meat
Potatoes without180-190°Caccording to size
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 20 - 30 min. cooking time.
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ACEC
