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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Electrolux D77000 user manual Roasting Chart, Cooking Time

D77000 specifications

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