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