Beef/LambYes170 / 18035mins per 450g (1 lb)BeefNo160 / 18020-25mins per 450g (1 lb)
(slow roasting)+ 35mins over+ 20mins extra
Beef/LambYes190 / 20035-45mins 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 3VealNo160 / 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)12-14mins per 450g (1 lb)
(foil covered)TurkeyNoat 150 / 160˚C...
Poultry / GameYes170 / 18025-30mins per 450g (1 lb)4kg to 5.5kg (8 to 12 lb)allow 12mins extra for
(slow roasting)+ 25mins overevery 450g (1 lb) over
Poultry / GameYes190 / 20025-30mins per 450g (1 lb)over 5.5 kg (12 lb)5.5kg (12 lb) allow 10mins
(foil covered)per 450g (1 lb) 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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