Roasting Chart

INTERNAL TEMPERATURES –

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

MEAT

Beef

Beef, boned

Mutton and Lamb

Pork and Veal

Ham

Chicken

Turkey and Goose

Duck

Pheasant

Rabbit

Potatoes with meat

Potatoes without meat

SECOND/FAN OVEN

160-180°C

180-190°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)

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

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 30 – 60 min. cooking time.

DSIE328 specifications

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