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"Forerib of Beef. Simply awesome."

De-Frosting Guide
Preparation & Cooking
Roasting Guide
Weight Conversion Chart
TRADE ENQUIRIES
Roasting Guide  
Item First 15 minutes After 15 minutes Condition Mins per Meat Thermo core temp
  °C°FGas °C°FGas   kg lb  °C°F
Beef & Lamb 250475
9
 200400
6
 Rare
Medium
Well done
 26
35
44
 12
15
20
   51
60
70
125
140
160
Pork 250475
9
 180350
4
 Cooked 44-55 20-25  75170
Chicken 200400
6
 180350
4
 Cooked 44 20  80175
Duck 200400
6
 180350
4
 Cooked 33-44 15-20  80175
Turkey 200400
6
 180350
4
 Cooked 44-55 20-25  80175
Goose 200400
6
 180350
4
 Cooked 44-55 20-25  80175

 

Game From start Total Cooking
  °C °FGas Minutes
Pigeon 200 400
6
 25-35
Grouse 190 375
5
 25-235
Partridge 190 375
5
 20-25
Woodcock 190 375
5
 20-30
Snipe 190 375
5
 15-20
Guinea Fowl 190 375
5
 70
Wild Duck 200 400
6
 40
Quail 180 350
4
 20
Teal 210 425
7
 25

Note: This is a guide only. Not all ovens cook in the same way, so we recommend you use a meat thermometer and cook until the internal temperature reaches 80 °C/185 °F

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