Fisher & Paykel 541024 D manual R O A S T I N G G U I D E, golden.19, Inspiration

R O A S T I N G G U I D E

FOOD		Temp °C	Time (min)	Internal Temp °C
Beef	- Rare	160-170	30-35	60-65
	- Medium	160-170	35-45	65-75
	- Well Done	160-170	45-60	75-80
Mutton	- Well Done	160-170	45-60	80-85
Hogget/Lamb	- Medium	160-170	30-40	79-82
	- Well Done	160-170	45-60	82-85
Pork	- Well Done	180-185	40-45	78
Chicken	- Well Done	160-180	60-90
Venison*	- Rare	220	3.5 per cm thickness	65-70
Turkey	- Well Done	150-170	3-5 1/2 hours	67-71

*Brown prior to roasting in an oiled frypan on high heat. Roasting can be achieved with a range of cooking options,

Fan Bake, Fan Forced, Bake and Fan Grill can all be used for roasting each having unique results. Meats roasted on Fan Grill cook and brown in a rotisserie style. Radiant heat sears the outside surface while the inside remains tender and juicy.

Fan Forced is perfect for roasting when you also need to cook several other dishes simultaneously as tray position is not as crucial as other functions. Use Fan Bake for cooking 1-2 trays, it tends to brown and cook faster than Bake. Bake is the traditional method of roasting, cook 1 tray at a time.

The above temperatures and times are a guide only and you may need to increase or decrease depending on your preferences and which cooking option you use. When cooking large cuts of meat times and temperatures are based on 30 minutes per 500g/1 lb.

INSPIRATION

Cook smoked salmon, mix with cooked pasta spirals and a curry sauce. Place in single serve dishes, topped with breadcrumbs, dill and coriander, grill until

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