Tricity Bendix SE501 installation instructions Roasting Chart, Meattemperature

ROASTING CHART

INTERNAL TEMPERATURES –

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

MEATTEMPERATURE

Beef/ Beef boned 160-180°C

Mutton/Lamb 160-180°C

Pork/Veal/Ham 160-180°C

Chicken160-180°C

Turkey/Goose 160-180°C

COOKING TIME

20-35 minutes per ½kg (1lb) and 20-35 minutes over

25-35 minutes per ½kg (1lb) and 25-35 minutes over

30-40 minutes per ½kg (1lb) and 30-40 minutes over

15-20 minutes per ½kg (1lb) and 20 minutes over

15-20 minutes per ½kg (1lb) up to 3½kg (7lb) then 10 minutes per ½kg (1lb) over 3½kg (7lb)

Duck	160-180°C	25-35 minutes per ½kg (1lb)
		and 25-30 minutes over
Pheasant	160-180°C	35-40 minutes per ½kg (1lb)
		and 35-40 minutes over
Rabbit	160-180°C	20 minutes per ½kg (1lb)
		and 20 minutes over

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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