HOW TO
Cooking times and conversion table

Cooking times and conversion table

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 just before they are reached as your roast will continue to cook while resting.

ROASTING CHART – times per 500g
  Rare
60ºC
Medium
65ºC - 70ºC
Well Done
75ºC
ROAST AT 200ºC
Rib eye/Scotch fillet, rump, sirloin, Fillet/ tenderloin, Standing rib roast, Rolled rib beef roast
15-20
mins
20-25
mins
25-30
mins
ROAST AT 160ºC
Rib eye/Scotch fillet, rump, sirloin, Fillet/ tenderloin, Standing rib roast, Rolled rib beef roast
20-25
mins
25-30
mins
30-35
mins

SLOW COOKING

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

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.

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 SteakMate app.