PORK COOKING GUIDELINES
Modern Pork is healthy, versatile and good value for money. Through changes in feeding and production techniques, pork has 31 percent less fat than 20 years ago and certain pork cuts are as lean as skinless chicken.
Lean Pork is an ideal choice for slimmers and health conscious families and trimmed pork cuts with less than 3 mm visible fat, are approved by the Heart Foundation.
Tasty Pork is not only low in kilojoules, it also contains important nutrients such as Protein, Phosphorus, B- Group Vitamins and other Vitamins.

 
COOKING CHART FOR PORK
Preheat the oven to 200° C, when the oven is preheated turn the oven down to 180° C and use the following chart as a guideline for cooking times.
 

CUT OF MEAT APPROXIMATE MINUTES PER 500 G
   
Leg 35-40
Loin 25-28
Shoulder Roast 35-45
Fillet 20-22
Ham 27-33 plus glazing
  
* Internal Temperature of meat 70° C - 75° C
** Add 15 - 20 minutes extra roasting to the total roasting time.
Allow meat to stand for 15 - 20 minutes before carving.
Pork’s mild flavour goes well with many herbs, spices and fruit, including, sage; rosemary; thyme; juniper berry; ginger; all spice; nutmeg; apples; prunes; peaches; pineapple; apricots and pears.
   

IMPORTANT NOTE: Please ensure that pork is fully cooked. To test, insert a knife deeply and look closely at the colour of the juices that run onto the blade. If they are at all pink continue cooking until they turn clear and amber coloured.

   

COOKING CHART FOR TURKEY
 
Roasting times may vary greatly, depending on a number of variables that affect the cooking time such as the shape of the turkey; the proportion of meat to bone; the variations of different ovens; the altitude; and whether the turkey is fresh, or frozen and then thawed. Adding to the confusion is that almost every source providing roasting time charts differs from one another. Shown below is another such chart, which should be used as a general guideline only. Remember, the only true gauge for determining proper cooking is a meat thermometer. The breast must reach an internal temperature of 75° C and the thigh must reach an internal temperature of 80° C.
 
WEIGHT STUFFED UNSTUFFED
  (Minutes Per 500 g) (Minutes Per 500 g)
     
Less than 3 kg 24-26 25-27
3 kg - 5 kg 18-24 19-25
5 kg - 8 kg 17-18 18-19
8 kg - 10 kg 15-17 16-18
10 kg plus 13-15 14-16