Electrolux EOD6330 manual Roasting Chart

ROASTING CHART

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements.

ROASTING CHART

INTERNAL TEMPERATURES –

Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C

MEAT	SECOND/FAN	COOKING TIME
	OVEN
Beef	160-180°C	20-35 minutes per ½kg (1lb) and
		20-35 minutes over
Beef, boned	160-180°C	25-35 minutes per ½kg (1lb) and
		25-35 minutes over
Mutton and Lamb	160-180°C	25-35 minutes per ½kg (1lb) and
		25-35 minutes over
Pork and Veal	160-180°C	30-40 minutes per ½kg (1lb) and
		30-40 minutes over
Ham	160-180°C	30-40 minutes per ½kg (1lb) and
		30-40 minutes over
Chicken	160-180°C	15-20 minutes per ½kg (1lb) and
		20 minutes over
Turkey and Goose	160-180°C	15-20 minutes per ½kg (1lb) up
		to 3½kg (7lb) then 10 minutes
		per ½kg (1lb) over 3½kg (7lb)

Duck

Pheasant

Rabbit

Potatoes with meat

Potatoes without meat

160-180°C

160-180°C

160-180°C

160-180°C

180-190°C

25-35 minutes per ½kg (1lb) and

25-30 minutes over

35-40 minutes per ½kg (1lb) and

35-40 minutes over

20 minutes per ½kg (1lb) and 20 minutes over

according to size

according to size

The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints.

Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.

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