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.
| 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.
