Cooking times and conversion tables

Use these recommendations as a guide before you start cooking and you'll dish up perfectly cooked, tender juicy beef every time.

Cooking times

Roasting Times

For perfectly roasted beef – exactly how you like it – follow our foolproof roasting chart. Use your meat thermometer to test your cut's final internal temperature. Remember to remove your roast just before you reach the temperature goal, as it will continue to cook while resting.

Beef roasting times

Roasting Chart

(Times per 500g)

Beef Cut

(Final Internal Temp.)

Temp.

Rare

(60°C)

Medium

(65-70°C)

Well Done

(75°C)

Boneless rib eye/scotch fillet/rib fillet, rump, sirloin/porterhouse/New York, fillet/eye fillet/tenderloin, standing rib roast, rolled rib beef roast

200°C

15–20 mins

20–25 mins

25–30 mins

Silverside (uncorned), blade, round, topside, eye round, oyster blade

160°C

20–25 mins

25–30 mins

30–35 mins

 

Slow-cooking times

Slow-cooking beef cuts results in rich flavours and a crowd-pleasing, pull-apart tenderness. For the best result, either simmer or slow-cook your cut in an oven.

Slow-simmer cooking guide

Slow-Simmer Cooking Guide

Beef cuts

(Dice beef into 2-3 cm cubes)

Approximate cooking time

Guide to cooking temperatures

Chuck or boneless shin/gravy beef

2–2½ hours

160°C–180°C

Rump, round, blade

1–1½ hours

160°C–180°C

 

Steak cooking times

Need help cooking the perfect steak just how you like it? Watch our video guide: How to cook the perfect beef steak, or download the SteakMate app. Simply enter your cut, cooking method, the degree of doneness and the thickness of your steak and SteakMate will tell you how to cook it – with timely reminders in case you're busy chatting with friends!

 

Measurement & conversion tables 

Oven temperature conversion table

Cooking Descriptor

Gas Mark

Standard Oven

Fan-Forced Oven

 

°C

°F

°C

°F

 

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

 

Spoon to millilitre liquid conversion table

Teaspoons (tsp) and tablespoons (tbsp)

millilitres (ml)

¼ tsp

1.25 ml

½ tsp

2.5 ml

1 tsp

5 ml

2 tsp

10 ml

1 tbsp

(equal to 4 tsp)

20 ml

 

Cups liquid conversion table

Cup

Metric

Imperial

30 ml

1 fl oz

¼ cup

60 ml

2 fl oz

⅓ cup

80 ml

2 ¾ fl oz

100 ml

3 ½ fl oz

½ cup

125 ml

4 fl oz

150 ml

5 fl oz

¾ cup

180 ml

6 fl oz

200 ml

7 fl oz

1 cup

250 ml

8 ¾ fl oz

1 ¼ cups

310 ml

10 ½ fl oz

1 ½ cups

375 ml

13 fl oz

1 ¾ cups

430 ml

15 fl oz

475 ml

16 fl oz

2 cups

500 ml

17 fl oz

2 ½ cups

625 ml

21 ½ fl oz

3 cups

750 ml

26 fl oz

4 cups

1 l

35 fl oz

5 cups

1.25 l

44 fl oz

 

Grams to ounces weight conversion table

Grams (g)

Ounces (oz)

10 g

¼ oz

15 g

½ oz

30 g

1 oz

60 g

2 oz

90 g

3 oz

125 g

4 oz

155 g

5 oz

185 g

6 oz

220 g

7 oz

250 g

8 oz

280 g

9 oz

315 g

10 oz

345 g

11 oz

375 g

12 oz

410 g

13 oz

440 g

14 oz

470 g

15 oz

500 g

16 oz

750 g

24 oz

1 kg

32 oz

1.5 kg

48 oz

2 kg

64 oz (4 lb)