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ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well done :70-80°C
MEAT
Beef
Beef,
boned
Mutton
and Lamb
Pork
and Veal
Ham
Chicken
Turkey
and Goose
Duck
Pheasant
Rabbit
Potatoes
with meat
Potatoes
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 20 - 30 min. cooking time.
SECOND/FAN
COOKING TIME
OVEN
160-180°C
20-35 min per ½kg/1lb
and 20-35 min over
160-180°C
20-35 min per ½kg/1lb
and 25-35 min over
160-180°C
25-35 min per ½kg/1lb
and 25-35 min over
160-180°C
30-40 min per ½kg/1lb
and 30-40 min over
160-180°C
30-40 min per ½kg/1lb
and 30-40 min over
160-180°C
15-20 min per ½kg/1lb
and 20 min over
160-180°C
15-20 min per ½kg/1lb up to
3½kg/7lb then 10 min per ½kg/1lb
over 3½kg/7lb
160-180°C
25-35 min per ½kg/1lb and 25-30
min over
160-180°C
35-40 min per ½kg/1lb and 35-40
min over
160-180°C
20 min per ½kg/1lb
and 20 min over
160-180°C
according to size
180-190°C
according to size
19
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