Fisher & Paykel AeroTech manual Cooking Probe and Roasting Chart, Vegetables

COOKING PROBE AND ROASTING CHART

We recommend you use the Cooking Probe to accurately judge when meat is cooked to your preference. ‘Time per pound’ is a rough guide and should only be used to estimate when the meat will be ready. Cooking with Roast, TrueAero, AeroBroil and AeroBake will take less time than with Bake.

FOOD	Degree	Oven Temp	Time (min)	Probe	Shelf	Suggested Cooking
	of doneness	°F/°C	per 1 lb/450g	Setting°F/°C	Position	Modes
Beef	Rare	320-340/	18-32	130-140/	10	Roast, AeroBake,
- boneless roast		150-170		54-60		TrueAero, AeroBroil, Bake
	Medium	320-340/	25-40	150-160/	10	Roast, AeroBake,
		150-170		65-70		TrueAero, AeroBroil, Bake
	Well done	320-340/	30-55	165-175/	10	Roast, AeroBake,
		150-170		74-79		TrueAero, AeroBroil, Bake
Beef	Rare	320-340/	15-30	130-140/	10	Roast, AeroBake,
- rib roast		150-170		54-60		TrueAero, AeroBroil, Bake
	Medium	320-340/	20-35	150-160/	10	Roast, AeroBake,
		150-170		65-70		TrueAero, AeroBroil, Bake
	Well done	320-340/	25-40	165-175/	10	Roast, AeroBake,
		150-170		74-79		TrueAero, AeroBroil, Bake
Leg of Lamb	Medium	320-340/	18-28	150-160/	10	Roast, AeroBake,
- with bone		150-170		65-70		TrueAero, AeroBroil, Bake
	Well done	320-340/	20-33	165-175/	10	Roast, AeroBake,
		150-170		74-79		TrueAero, AeroBroil, Bake
Leg of lamb	Medium	320-340/	20-35	150-160/	10	Roast, AeroBake,
- boneless		150-170		70-75		TrueAero, AeroBroil, Bake
	Well done	320-340/	25-45	170-175/	10	Roast, AeroBake,
		150-170		65-70		TrueAero, AeroBroil, Bake
Veal	Medium	320-340/	20-43	150-160/	10	Roast, AeroBake,
		150-170		65-70		TrueAero, AeroBroil, Bake
	Well done	320-340/	25-45	170-175/	10	Roast, AeroBake,
		150-170		76-79		TrueAero, AeroBroil, Bake
Chicken - whole	Well done	350-375/	15-20	180/	11	Roast, AeroBake,
		175-190		82		TrueAero, AeroBroil, Bake
Turkey	Well done	300-330/	17-22	180/	13	TrueAero, AeroBake, Bake
(with stuffing)		150-165		82
Turkey	Well done	300-330/	15-20	180/	13	TrueAero, AeroBake, Bake
		150-165		82
Pork	Medium	340-350/	25-40	145-155/	10	AeroBake, Roast,
- boneless roast		170-175		63-68		TrueAero, AeroBroil, Bake
	Well done	340-350/	30-45	165-175/	10	AeroBake, Roast,
		170-175		74-79		TrueAero, AeroBroil, Bake
Venison*	Rare	440/	7 1/2 per inch	120-130/	8	AeroBake, TrueAero, Bake
		225	of thickness	49/54
	Medium Rare	440/	9 per inch	130-140/	8	AeroBake, TrueAero, Bake
		225	of thickness	54-60

*Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison rises more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than other rare or medium rare meats.

VEGETABLES

Vegetables are excellent cooked on Roast. See Tips for a Successful Roast on page 19.

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