HOT AIR OR CONVENTIONAL COOKING (IF AVAILABLE)Roasting
Meat Temperature [°C] Cooking Time
Beef/Beef boned 170 - 190 20-35 minutes per 0.5 kb (1
lb) and 20-30 minutes over
Mutton/Lamb 170 - 190 20-35 minutes per 0.5 kb (1
lb) and 25-35 minutes over
Pork/Veal/Ham 170 - 190 30-40 minutes per 0.5 kb (1
lb) and 30-40 minutes over
Chicken 180 - 200 20-25 minutes per 0.5 kb (1
lb) and 20 minutes over
Turkey/Goose
170 - 190
15-20 minutes per 0.5 kg (1
lb) up to 3.5 kg (7 lb) then 10
minutes per 0.5 kg (1 lb) over
3.5 kg (7 lb)
Duck 180 - 200 25-35 minutes per 0.5 kb (1
lb) and 25-30 minutes over
Pheasant 170 -190 35-40 minutes per 0.5 kb (1
lb) and 35-40 minutes over
Rabbit 170 - 190 20 minutes per 0.5 kb (1 lb)
and 20minutes over
BROWNING Beef
Type of meat Shelf Temperature °C Time in minutes
per kg meat
Rump steak
- browning 2-3 200 total 10
Rump steak
- roasting 2-3 150 50-60
Roast beef 1-2 160 90-120
Veal
Type of meat Shelf Temperature °C Time in minutes
per kg meat
Fillet of beef 1) 2-3 160 60-70
1) Other. Can be browned off after roasting under the grill or with top/bottom heat at 250°C.
If you are using a meat probe, remove it before grilling.
28 www.aeg.com