Cooking Times and Temperatures For Meats

Beef

How to know when beef is cooked using temperatures

Temperature

Rare

Medium

Well Done

Rib eye/scotch fillet, rump, sirloin,fillet, topside, standing rib roast

200 ºC

15 -20 min per 500g

20 -25 min per 500g

25 -30 min per 500g

Silverside, blade, round

160 ºC

20 -25 minn per 500g

25 -30 min per 500g

30 -35 min per 500g

Pork

With crackle 220°C for 20 mins to begin crackling process, then 180°C for 45 mins per kg
No crackle 180°C for 45 mins per kg

Temperature

Rare

Medium

Well Done

Rib eye/scotch fillet, rump, sirloin,fillet, topside, standing rib roast

200 ºC

15 -20 min per 500g

20 -25 min per 500g

25 -30 min per 500g

Silverside, blade, round

160 ºC

20 -25 minn per 500g

25 -30 min per 500g

30 -35 min per 500g

Lamb

Temperature

Rare

Medium

Well Done

Eye of loin/backstrap, lamb round or topside roasts, lamb rump

220 ºC

15 -20 mins

20 -25 min per 500g

25 -30 min per 500g

Rack of lamb, crown roast

200 ºC

20 -25 min total regardless of weight

30 – 35 min total regardless of weight

40 -45 min total regardless of weight

Loin (boned and rolled), Leg or shoulder (bone in) Easy carve leg or shoulder

180 ºC

20 -25 min per 500g

25 -30 min per 500g

30 -35 min per 500g

Veal

Cooking temperature times

Temperature

Rare

Medium

Well Done

Fillet, leg, loin/eye of loin, rump and shoulder

200 ºC

15 -20 min per 500g

20 -25 min per 500g

25 -30 min per 500g

Chicken and poultry

Preheated oven 190°C, based on an average 1.6kg bird

Whole chicken 1 hour
Butterfly chicken 45 mins
Maryland approx 30 mins total regardless of weight

Ensure that the chicken is cooked through. Test with a skewer into the thigh to ensure juices run clear not pink. Internal temperature should be 75-80°C