Roasting chart
Roasting suggestions and guide
Roasting can be achieved using the cooking function of your choice: Fan Bake, Fan Forced (Fan for Soft Touch models), Bake or Fan Grill. For roasting, place food on the grill/roast system. Roasting times will be affected by the shape and size of the meat being roasted and the function used, eg Fan Grill will roast meat faster than Bake. Meat with a bone will cook more quickly than a rolled roast. A large piece of meat requires fewer minutes per 500 g than a smaller piece.
Always leave meat to ‘rest’ at the end of cooking, before carving. This allows the meat fibres to relax. Fewer juices will be lost when it is carved and the meat will be juicier and more tender. Cover with foil, if liked, to keep the meat warm.
Use a meat thermometer or meat probe to ensure an accurate result. As the internal temperature of the meat will continue to rise during ‘resting’, allow for this in your calculation. This is particularly important if you want a rare or medium rare roast. Do not add water to your roast as this has a steaming effect.
For Soft Touch (X, XC, ASX) meat probe instructions, see next page.
Important!
The fat filter should be in place when fan functions are being used for roasting.
Food |
| Shelf | Oven | Mins/500 g | Internal |
|
| temp (oC) |
| meat temp | |
|
|
|
|
| (oC) |
Beef | rare | 7 | |||
| medium | 7 | |||
| well done | 7 | |||
Mutton | well done | 7 | |||
Lamb/Hogget | medium | 7 | |||
| well done | 7 | |||
Pork | well done | 7 | 78 | ||
Chicken | well done | 7 | 85 | ||
Venison* | rare | 6 | 220 | 3.5per cm | |
|
|
|
| thickness |
|
*Brown venison prior to roasting in an oiled frypan on high heat.
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