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Check out our Meat Cheat Sheets (say that ten times fast!) for cooking directions, temperature readings, flavour pairings, and wine recommendations. Remember that all ovens are different, and it’s always best to test your meat with a thermometer to be sure of internal temperature!
Cooking Steak in the Oven
Who says winter has to put a damper on a good steak? Here’s a quick way to improve your indoor-cooked steak.
- Turn oven on broil and put pan or sheet which you will be cooking the steak on in the oven
- Leave the pan in the oven until a flick of water sizzles on it
- Remove pan and turn oven onto bake (325-350°F)
- Sear steak on both sides on hot pan
- Put steak & pan into the oven and cook.
This quick-tip is fantastic because it helps your oven simulate the heat effects of a BBQ by getting the heat moving.
Chicken isn’t difficult to cook, but it’s important to cook it thoroughly – no one wants raw chicken! For roasting chicken, use the helpful chart below. Looking for more? Canadian chicken farmers have published a wealth of safety tips, recipes, and other information here.
|Cut||Internal Temperature||Average Cooking Time*|
|Boneless, skinless breast|
Small piece (140 g raw)
Large piece (200 g raw)
|Boneless, skinless thigh|
Small piece (60 g raw)
Large piece (115 g raw)
|Bone-in, skinless thigh/drumstick|
Small piece (80 g raw)
Large piece (130 g raw)
Small piece (170 g raw)
Large piece (250 g raw)
Small piece (200 g raw)
Large piece (300 g raw)
|Ground chicken patties|
(120 g raw)
|Whole chicken – stuffed|
(1.5 kg raw)
2 hours 10 minutes
|Whole chicken – unstuffed|
(1.5 kg raw)
1 hour 40 minutes
(90 g raw)
*When to check the internal temperature – oven roasting uncovered, in a 350°F (180°C) oven.