ROASTING CHART

INTERNAL TEMPERATURES –

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

MEAT

TEMPERATURE

COOKING TIME

Beef/ Beef boned

160-180°C

20-35 minutes per ½kg (1lb)

and 20-35 minutes over

 

 

Mutton/Lamb

160-180°C

25-35 minutes per ½kg (1lb)

 

 

and 25-35 minutes over

Pork/Veal/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/Goose

160-180°C

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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AEG U7101-4, 311704300 manual Roasting Chart, Meat Temperature Cooking Time

311704300, U7101-4 specifications

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