HANDY COOKING CHART FOR PORK

Preheat the oven to 200° C, when the oven is preheated turn the oven down to 180° C and use the following chart as a guideline for cooking times.

CUT OF MEAT

APPROXIMATE MINUTES PER 500 G

Leg

35-40

Loin

25-28

Shoulder Roast

35-45

Fillet

20-22

Ham

27-33 plus glazing

* Internal Temperature of meat 70° C - 75° C

** Add 15 - 20 minutes extra roasting to the total roasting time.
Allow meat to stand for 15 - 20 minutes before carving.
Pork’s mild flavour goes well with many herbs, spices and fruit, including, sage; rosemary; thyme; juniper berry; ginger; all spice; nutmeg; apples; prunes; peaches; pineapple; apricots and pears.

IMPORTANT NOTE:
Please ensure that pork is fully cooked. To test, insert a knife deeply and look closely at the colour of the juices that run onto the blade. If they are at all pink continue cooking until they turn clear and amber coloured.


COOKING CHART FOR TURKEY
Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey; the proportion of meat to bone; the variations of different ovens; the altitude; and whether the turkey is fresh, or frozen and then thawed. Adding to the confusion is that almost every source providing roasting time charts differs from one another. Shown below is another such chart, which should be used as a general guideline only. Remember, the only true gauge for determining proper cooking is a meat thermometer. The breast must reach an internal temperature of 75° C and the thigh must reach an internal temperature of 80° C.

WEIGHT

STUFFED

UNSTUFFED

 

(Minutes Per 500 g)

(Minutes Per 500 g)

 

 

 

Less than 3 kg

24-26

25-27

3 kg - 5 kg

18-24

19-25

5 kg - 8 kg

17-18

18-19

8 kg - 10 kg

15-17

16-18

10 kg plus

13-15

14-16