Electra Accessories EL 235 manual Roasting Chart

ROASTING CHART

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10° C to suit individual preferences and requirements.

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.

	TEMPERATURES (°C)	COOKING TIME
MEAT	OVEN
Beef	180-200	20-35 minutes per ½kg (1lb)
		and 20-35 minutes over
Beef, boned	180-200	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Mutton and Lamb	180-200	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Pork and veal	180-200	30-40 minutes per ½kg (1lb)
		and 30-40 minutes over
Ham	180-200	30-40 minutes per ½kg (1lb)
		and 30-40 minutes over
Chicken	180-200	15-20 minutes per ½kg (1lb)
		and 20 minutes over
Turkey and goose	180-200	15-20 minutes per ½kg (1lb) up
		to 3½kg (7lb) then 15 minutes
		per ½kg (1lb)
Duck	180-200	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Pheasant	180-200	35-40 minutes per ½kg (1lb)
		and 35-40 minutes over
Rabbit	180-200	20 minutes per ½kg (1lb)
		and 20 minutes over
Potatoes with	180-200	according to size
meat
Potatoes without	190-200	according to size
meat

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