Cooking times and conversion table

Use these recommendations as a guide at the start of the cooking time.

Cooking times

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

 

For more information and tips on cooking a roast go to 'How to roast' page. 


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)




ACTIVITY

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From The Community

Cam
Dec 14, 2016 #

Very helpful for a novice such as myself. Think I'm gunna buy a meat thermometer. Just bought a 10L Sous Vide bath for under $150 AU to take the guess work out of cooking meat but I still want to check it to ensure food safety. If anyone doesn't know what 'Sous Vide' is then Google it. There is a whole other world out there when it comes to easily cooking the best meat (and other stuff) you'll ever taste.

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Charles
Sep 04, 2016 #

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Deborah Cranage
Mar 28, 2016 #

Great info for new cooks, or cooks who find themselves with old recipe books which used imperial measurements (even the dry ingredients were weight).

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Chantal Massyn
Dec 06, 2015 #

Great! Thankyou!! I live in Holland and here a tablespoon measure is 15ml... how funny... will have to watch that when using Aussie recipes!

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Chantal Massyn
Dec 06, 2015 #

Great! Thankyou!! I live in Holland and here a tablespoon measure is 15ml... how funny... will have to watch that when using Aussie recipes!

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Brian Hanmer
Dec 04, 2015 #

Magic

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Beatrice
Sep 05, 2015 #

Great help :) are the oven temperatures given for normal oven or fan-forced? Bobbi

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Graham N Sofia Liddle
Jul 06, 2015 #

Great to go back to basics

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Vee Pickles
May 24, 2015 #

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Vee Pickles
May 24, 2015 #

Excellent. A must see before cooking meats.

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Jane Curley
Mar 29, 2015 #

Jane Curley replied
Mar 29, 2015

Proven very helpful to cook a beautiful leg of lamb to perfection.

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Peter Lawler
Jan 12, 2015 #

it all helps a mug cook like myself

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Carole de Greenlaw
Sep 13, 2014 #

Very helpful and clear - I'm cooking my first ever rare roast beef tonight and this information and guidance will certainly help

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Rosemary Antuar
Jul 22, 2014 #

Thank-you - simple yet succinct, and very certainly scrumptious results. Thank-you for a clear and concise guide even a dummy, (me!!!) could understand.

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kenny
Jun 23, 2014 #

10 outa 10 goodonya Doug.

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Anthony
Nov 24, 2013 #

Very helpful guide to cooking the perfect roast

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