Remember, these are general roasting guidelines. If possible, use a digital meat thermometer to check the internal temperature of the meat, this will ensure it's cooked to accurately and to a safe level. Also, don’t forget to let the meat rest for 10 minutes per kg after removing it from the oven to allow the juices to redistribute.
| Meat | Doneness | Time | Internal Temp |
| Beef / Lamb | Rare | 20-25 minutes per kg | 50°C |
| Medium-Rare | 25-30 minutes per kg | 55°C | |
| Medium | 30-35 minutes per kg | 62°C | |
| Well Done | 40-45 minutes per kg | 70°C | |
| Pork | Medium | 30-35 minutes per kg | 60°C |
| Well Done | 40-45 minutes per kg | 70°C | |
| Chicken | Well Done | 45-50 minutes per kg | 75°C |
| Turkey | Well Done | 35-40 minutes per kg | 75°C |