ROASTING CHART

Suggested roasting times

Use these recommendations as a guide at the start of the cooking. As these are the final internal temperatures you will need to remove your beef or lamb just before they are reached as your roast will continue to cook while resting.

 

ROASTING CHART – times per 500g
BEEF
 

Temp

Rare 60ºC

Medium 65-70ºC

Well Done 75ºC

Rib eye/scotch fillet, rump, sirloin, fillet/tenderloin, standing rib roast, rolled rib beef roast 200ºC 15 -20 min 20 -25 min 25 -30 min
Silverside (uncorned), blade, round, topside, eye round, oyster blade 160ºC 20 -25 min 25 -30 min 30 -35 min
LAMB
  Temp Rare Medium Well Done
Eye of loin/backstrap, lamb round, topside roasts, mini roast, lamb rump 220ºC  15-20 mins 20-25 min 25-30 min
Rack of lamb, four rib roast, crown roast 200ºC 20-25 min 30-35 min 40-45 min
Loin (boned and rolled), Leg or shoulder (bone in), easy carve leg or shoulder    180ºC 20-25 min 25-30 min 30-35 min
VEAL
  Temp Rare Medium Well Done
Fillet, rack, leg, loin/eye of loin, rump, shoulder, boned and rolled loin, breast 200ºC 15-20 min 20-25 min 25-30 min

 

SLOW COOKING

As a general rule, beef, lamb and veal dishes requiring slow cooking of the following cuts should be simmered (or cooked in an oven at 160 – 180ºC) for 2 hours:

• Beef 
Chuck, topside, shin, blade, brisket, round, silverside (uncorned), skirt (diced or rolled and seasoned), shin bone in/osso bucco, boneless shin/gravy beef, oxtail and beef spare ribs 

• Lamb

Diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg 

 

• Veal
Shoulder, forequarter, neck, knuckle 

 

STEAKS

There is an art to determining when your steak, is cooked to the correct degree of doneness – rare, medium rare, medium, medium well or well done – but it is easily mastered with the handy hints and tips on the ‘How to tell when your meat is ready or ‘done” or download the SteakMate app.

 

MEASUREMENTS AND CONVERSION TABLES

Oven Temperatures

 

GAS MARK

STANDARD OVEN

FAN FORCED OVEN

 

ºC

ºF

ºC

ºF

 
Very slow

½

120

250

100

210

Very slow

1

140

275

120

240

Slow

2

150

300

130

265

Moderately slow

3

160

325

140

275

Moderate

4

180

350

160

325

Moderately hot

5

190

375

170

340

Hot

6

200

400

180

350

Very hot

7

220

425

200

400

Very hot

8

230

450

210

410

Very hot

9

250

475

230

450

Extremely hot

10

260

500

240

465

 

 

 

 

 

 

VOLUME

Liquid – spoons

Teaspoons (tsp) and tablespoons (tbsp) to millilitres (ml)

¼ tsp 1.25ml
½ tsp 2.5ml
1 tsp 5ml
2 tsp 10ml
1 tbs (equal to 4 tsp) 20ml

 

Liquid – cups

Cups to millilitres (ml) and fluid ounces (fl oz)

cup metric imperial
  30ml 1 fl oz
1/4 cup 60ml 2 fl oz
 1/3 cup 80ml 2 3/4 fl oz
  100ml 3 1/2 fl oz
1/2 cup 125ml 4 fl oz
  150ml 5 fl oz
3/4 cup 180ml 6 fl oz
  200ml 7 fl oz
1 cup 250ml 8 3/4 fl oz
1 1/4 cups 310ml 10 1/2 fl oz
1 1/2 cups 375ml 13 fl oz
1 3/4 cups 430ml 15 fl oz
  475ml 16 fl oz
2 cups 500ml 17 fl oz
2 1/2 cups 625ml 21 1/2 fl oz
3 cups 750ml 26 fl oz
4 cups 1L 35 fl oz
5 cups 1.25L 44 fl oz

 

WEIGHTS (or mass)

Grams (g) to Ounces (oz)
10g 1/4oz
15g 1/2oz
30g 1oz
60g 2oz
90g 3oz
125g 4oz
155g 5oz
185g 6oz
220g 7oz
250g 8oz
280g 9oz
315g 10oz
345g 11oz
375g 12oz
410g 13oz
440g 14oz
470g 15oz
500g 16oz (1 pound)
750g 24oz
1kg 32oz
1.5kg 48oz
2kg 64oz (4 lb)
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