Main Oven - Fan Grilling Roasting Chart
Shelf positions are counted from the base upwards ie: lowest shelf position is 1.
Type of Meat | Weight | Temp | Time | Plus Extra | Total Cooking Time | Tips |
or Poultry | kg | ˚C | (min/kg) | Time (mins) | (mins) |
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PORK |
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Pork Chop - thick |
| 170 | 25 |
| Dependent on size | Season. Grill on shelf |
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| position 3. Turn over after |
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| 15 mins. |
Gammon Steaks |
| 160 | 30 |
| Dependent on size | Grill on shelf position 3 |
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| Turn after 15 mins. |
Pork - any type of joint | 1.0 | 45 | Score fat with sharp knife | |||
| 1.5 | 45 | and rub on salt. Pork | |||
| 2.0 | 50 | should always be | |||
| 2.5 | 50 | thoroughly cooked. So | |||
| over 2.5 | 140 | 50 | - | overcook rather than | |
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| undercook. Grill on shelf |
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LAMB |
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Lamb chop - thick |
| 170 | 25 |
| Dependent on size | Season. Grill on shelf |
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| position 3. Turn over after |
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| 15 mins. |
Lamb - any type of joint | 1.0 | 45 | Score fat. Season with | |||
| 1.5 | 45 | pepper and rosemary. If you | |||
| 2.0 | 50 | prefer the lamb pink | |||
| 2.5 | 50 | choose the shorter time | |||
| over 2.5 | 150 | 50 | - | Grill on shelf position 1. | |
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BEEF |
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Beef - joints which have | 1.0 | 20 | Season. If joint preferred | |||
an outside layer of fat | 1.5 | 20 | rare grill for the shorter | |||
eg. Rib, Rolled, Sirloin | 2.0 | 20 | time. If preferred well done | |||
| 2.5 | 30 | grill for the longer time. | |||
| over 2.5 | 160 | 40 | - | Grill on shelf position 1. | |
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CHICKEN | 1.0 | 180 | 30 | 30 | 60 | Season and brush over with |
| 1.5 | 180 | 30 | 30 | 75 | melted butter to give nicely |
| 2.0 | 170 | 35 | 30 | 100 | browned skin. Grill on shelf |
| 2.5 | 170 | 35 | 30 | 115 | position 1. |
| over 2.5 | 40 | 30 | - |
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Chicken joints | less than | 180 | 30 | 30 | 60 | Shelf 1. |
| 1kg each |
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DUCK | 1.5 | 180 | 30 | 30 | 75 | Dry thoroughly and lightly |
| 2.0 | 180 | 30 | 30 | 90 | salt. Grill on shelf position 1. |
| 2.5 | 180 | 35 | 30 |
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GOOSE | up to 4 | 40 | 40 | - | Can be stuffed. | |
| 45 | 40 | - | Grill on shelf position 1 | ||
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TURKEY | up to 5 | 170 | - | - | Season and brush over with | |
| 150 | - | - | melted butter to give nicely | ||
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| browned skin. Grill on shelf |
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| position 1 |
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GAME |
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Grouse | Any | - | - | Well hung meat will require | ||
Partridge | Any | - | - | less cooking time. grill on | ||
Pheasant | Any | - | - | position 1. | ||
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Beefburgers | 450g(lb) | 170 | 25mins per |
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| Shelf 3. |
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| 450g (lb) |
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Sausages | 450g (lb) | 170 | 25mins per |
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| Shelf 3. |
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| 450g (lb) |
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| Prick sausages before cooking. |
Bacon | 450g (lb) | 170 | 25mins per |
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| Shelf 3. |
Mixed Grill |
| 170 | 450g (lb) |
| 25 | Roll up bacon before cooking. |
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| 4 pieces of steak, sausages, chops, | |||
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| bacon, tomatoes & mushrooms. |
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| Cook sausages, chops, bacon for |
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| 10 mins. add steak, cook for further |
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| 20 mins. Tomatoes & mushrooms |
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| should be placed on trivet under |
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| roasting rack for total cooktime. |
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