Cooking times and conversion tables
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) |
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|
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
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Slow-Simmer Cooking Guide |
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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 |
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|
|
°C |
°F |
°C |
°F |
|
|
|
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|
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 |
|
|
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) |