Meat
Turkey/Goose
Duck
Pheasant
Rabbit
Temp oC
160 - 180
160 - 180
160 - 180
160 - 180
Cooking time
20 minutes per 500g (1lb) and 20 minutes over
INTERNAL TEMPERATURES –
Rare: 50 - 60°C; Medium: 60 - 70°C; Well done: 70 - 80°C
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.
Hints and tips
Hints and tips when using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Position the food close to the element for faster cooking and further away for gentler cooking.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
•When toasting bread, use the shelf in the top position with the grid in the ‘high’ position.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
•The food should be turned over during cooking as required.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
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