Fisher & Paykel 6102 Series manual Roasting Guide

ROASTING GUIDE 8

Meat		Temp	Minutes	Internal
		°C	per 500g	Temp °C
Beef	Rare	160-170	30-35	60-65
	Medium	160-170	35-45	65-75
	Well Done	160-170	45-60	75-80
Mutton	Well Done	160-170	45-60	80-85
Hogget / Lamb	Medium	160-170	30-40	79-82
	Well Done	160-170	45-60	82-85
Pork	Well Done	180-185	40-45	78
Chicken	Well Done	160-180	25-30
Cervena *	Rare	220	31/2 per cm	65-70
			thickness

* Brown prior to roasting in an oiled frypan on high heat.

These temperatures and times are a guide only and you may need to increase or decrease these depending on your preferences.

A large piece of meat requires fewer minutes per 500g than a smaller piece. Roasting times will be affected by the shape and size of the meat being roasted. Meat with a bone will cook quicker than a rolled roast.

Do not add water to your roast as this has a steaming affect.

Use a meat thermometer to ensure an accurate result. As the internal temperature of the meat will continue to rise during standing, please allow for this in your calculation. This is particularly important if you want a rare or medium rare roast.