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.

ROASTING CHART

INTERNAL TEMPERATURES –

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

MEAT

SECOND/FAN

COOKING TIME

OVEN

 

 

Beef

160-180°C

20-35 minutes per ½kg (1lb) and

20-35 minutes over

 

 

Beef, boned

160-180°C

25-35 minutes per ½kg (1lb) and

 

 

25-35 minutes over

Mutton and Lamb

160-180°C

25-35 minutes per ½kg (1lb) and

 

 

25-35 minutes over

Pork and Veal

160-180°C

30-40 minutes per ½kg (1lb) and

 

 

30-40 minutes over

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 and Goose

160-180°C

15-20 minutes per ½kg (1lb) up

 

 

to 3½kg (7lb) then 10 minutes

 

 

per ½kg (1lb) over 3½kg (7lb)

Duck

Pheasant

Rabbit

Potatoes with meat

Potatoes without meat

160-180°C

160-180°C

160-180°C

160-180°C

180-190°C

25-35 minutes per ½kg (1lb) and

25-30 minutes over

35-40 minutes per ½kg (1lb) and

35-40 minutes over

20 minutes per ½kg (1lb) and 20 minutes over

according to size

according to size

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 EOD6330 manual Roasting Chart