Red meat:
beef, deer / doe, lamb, duck, stag
Preheat oven to 200° C, 20 m per 500 g.
White meat:
pork, veal, young boar
Preheat oven to 220° C, 20/25 m per 500 g.
Other meat:
poultry, chicken, turkey, guinea fowl, pheasant
Preheat oven to 240° C, 20 m per 500 g, reduce heat to 180° C, 20 more m per 500 g.
The meat is done when the liquid out of the thighs turns colourless.
All meat must rest for at least 20 m in aluminum foil before serving.
Don't put meat, straight from the refrigerator, in the oven. It will make the temperature drop.
Most meat benefits from basting, but opening the oven will affect cooking time.
Skewers:
Preheat oven to 180°C. Cook for 15-20 m, depending on the thickness of the chunks.
Read more tips. Read tip on grilling and braising meat in the oven. Read more meat and fowl recipes. Read more on roasting meat. Read general cooking times for meat, in & out of the oven.
