Beef/LambYes170 / 18035mins per 450g (1 lb)BeefNo160 / 18020-25mins per 450g (1 lb)
(slow roasting)+ 35mins over+ 20mins extra
Beef/LambYes190 / 20035-40mins per 450g (1 lb)LambNo160 / 18020-30mins per 450g (1 lb)
(foil covered)+ 25mins extra
PorkYes170 / 18040mins per 450g (1 lb)PorkNo160 / 18025-30mins per 450g (1 lb)
(slow roasting)+ 40mins over+ 25mins extra
PorkYes190 / 20040mins per 450g (1 lb)Runner 1VealNo160 / 17025-30mins per 450g (1 lb)
(foil covered)from+ 25mins extra
VealYes170 / 18040-45mins per 450g (1 lb)bottomChicken / TurkeyNo160 / 18018-20mins per 450g (1 lb)
(slow roasting)+ 40mins overof oven.up to 4kg (8 lb)+ 20mins extra
VealYes190 / 20040-45mins per 450g (1 lb)
(foil covered)TurkeyNo
Poultry / GameYes170 / 18025-30mins per 450g (1 lb)4kg to 5.5kg (8 to 12 lb)13-15mins per 450g (1 lb)
(slow roasting)+ 25mins overat 150 / 160˚C
Poultry / GameYes190 / 20025-30mins per 450g (1 lb)over 5.5 kg (12 lb)allow 12mins per 450g (1 lb)
(foil covered)at 150˚C
CasseroleYes1502 - 2
1
/2hrsCasseroleNo140 / 1501
1
/2 - 2 hrs
CookingStews
If using Aluminium foil,never:1. Allow foil to touch sides of oven.
2. Cover oven interior with foil.
3. Cover shelves with foil.
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 temperature has been reached:
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