Roasted Temperature you have to take for meat or poultry

Kind

sizzling
Electric hob 3
autom. elect. cooker 11
flame 1/1

hot
Electric cooker 2.5
Autom. elec. hob 10
Gas flame to 3/4

Poor hot
Electric cooker 2 to 2.5
Autom. elec. cooker 8
Gas flame 1/2


Ox


Sirloin steak, 200 g

raw, 1 min. per side

Rare, 2 minutes per side
medium rare, 1 min per side


Steak
sirloin, 200g

medium, 1 min per side
well done, 2 minutes per side

per side 2 minutes longer


Fillet, 100 gr

1 minute per side

3 min per side longer


Chateaubriand, 400 gr
(Double steak)

weird 1 min per side
medium 2 min per side

5 min per side longer

per side 6 minutes longer


Porterhouse steak
700-900 gr

weird 2 min per side
medium 2 min per side

7 min per side longer

per side 10 minutes longer


Steak,
200 g

raw 1 minute per side

Rare, 2 min. per side

per side 2 minutes longer


Liver slices
150-200 gr

1 minute per side

total 4 minutes longer


Calf


oyster,
80 g

1 minute per side

3 min per side longer


Steak,
150 g

1 minute per side

4 min per side longer


Schnitsel, 125g
(Unbreaded)


2 min per side

per side 2 minutes longer


Cutlet,
200 gr
(Unbreaded)

1 minute per side

per side 4 minutes longer


Liver slices
100-150 gr

a total of 4 minutes baking


Kidneys, halved
150-200 gr

8 minutes per side


Pig


Oyster,
80 g

3 minutes per side


Steak,
150 g

1 minute per side

4 min per side longer


Schnitsel, 125g
(Unbreaded)

4 minutes per side


Chop
150 g
(Unbreaded)

1 minute per side

5 min per side longer


Liver into slices,
100-150 gr

1 minute per side

total 3 minutes longer baking


Kidneys, halved
100-150 gr

8 minutes per side


Lamb


Cutlet,
80 g

3 minutes per side


Liver slices
100 gr

total 4 minutes


Cooking Times for large cuts of meat

In the chart below are for beef and loin roasting times for medium calculated

When you these pieces of meat rather rare or medium rare roast, the cooking time by 5, or 8 minutes reduced.


Roast beef,
1 kg

at 250C in oven
sliding, 20 minutes
roasting, 10 minutes at 0C

Third level from the bottom

Add 3 tablespoons hot water


Beef Loin,
1 kg

at 250C in oven
sliding, 25 minutes
roasting, 5 minutes at 0C

Third level from the bottom

Add 3 tablespoons hot water


Marinated beef,
1 kg

at 220C in oven
sliding, 100 minutes
roasting, 10 minutes at 0C

Lower ledge


Calf Fricandeau, 1 kg

at 220C in oven
sliding, 70 minutes
roasting, 10 minutes at 0C

Lower ledge

tomato, onion, carrot


Veal,
1 kg

at 210C in oven
sliding, 60 minutes
roasting, 10 minutes at 0C

Second level   from the bottom

basil, sour cream


Veal shank,
2 kg

entire bolt: at 220C in oven slide, 110 min roasting, 20 min at 0C

Lower ledge

roasting pan with bacon slices hold - all bolt basting


Pigs Bolt,
1 kg

at 225C in oven
sliding, 90 minutes
roasting, 10 minutes at 0C

Lower ledge

pouring hot water on baking tray, baste


Pork-or
shoulder

at 220C in oven
sliding, 60 minutes
roasting, 10 minutes at 0C

Lower ledge

add hot water


Pigs Fricandeau,
1.5 kg

at 200C in oven
sliding, 150 minutes
roasting, 20 minutes at 0C

Lower ledge

add hot water


Pork fillet,
1 kg

at 240C in oven sliding, 20 min. roasted, 10 min. at 0C

Third level      from the bottom

5 minutes before end of cooking time, pour sour cream


Lamb


Saddle of lamb, 1 kg

at 225C in oven sliding, 60 min. roasted, 10 min. at 0C

Second   level             from the bottom

garlic, mushrooms


Leg of lamb, 1 kg

at 210C in oven
sliding, 75 minutes
roasting, 10 minutes at 0C

Second  level       from the bottom

onion and garlic finally red wine


Chopped
1 kg

at 220C in oven
sliding, 30 minutes
roasting, 10 minutes at 0C

Third level from the bottom


Cooking Times in oven for poultry

Kind

Method

Where in the oven


Turkey,
4-5 kg

In cold oven, 3 hours roasting at 190C, last 10 minutes 250C

lower ledge

skinny birds with fat basting


Goose,
4-5 kg

In cold oven, 3 hours roasting at 190C, last 10 minutes 250C

lower ledge

after 1 hour turn around, with flanks needle puncture to drain fat


Duck,
1.5 - 2 kg

In cold oven, 90 minutes roasting at 190C, last 10 minutes 250C

lower ledge

after 1 hour turn around, with flanks needle puncture to drain fat


Chicken, 1200 g

Preheat oven to 240C, 45 minutes frying

Second  level       from the bottom

fluid from chest cavity for use sauce - beginning with hot grease pouring


Roast Chicken, 1 kg

Preheat oven to 240C, 55 minutes frying

Second level from the bottom


Stuffed pigeons
4 young birds

Preheat oven to 225C, 45 minutes frying

Third level from the bottom

pigeons with basting fat, coating slices of bacon (roasting this coating)


mallard
1-2 pieces

Second   level from the bottom

sebaceous gland from tail removal


Pheasant,
2 pieces

Preheat oven to 240C, 45 min at 225C roasting, 5 minutes at 0C

Second   level from the bottom

bust or roasting pan with bacon slices hold


Partridge,
4 young birds

Preheat oven to 240C, 40 min roasting, 10 minutes at 0C

Second   level from the bottom

birds with slices of bacon wrap, in roasting pan, bacon after 35 minutes remove


Hare, 1.5 kg

Preheat oven to 230C, 35 min roasting, 10 minutes at 0C

Second   level from the bottom

interspersed patches or buy bacon coating, also roasting pan, 15 minutes before end of cooking time with sour cream and pouring


Deer,
back or bolt, 1.5 kg

Preheat oven to 200C,90 min roasting, 10 minutes at 0C

lower ledge

pan with bacon slices hold during last half hour, basting with marinade


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