Main Oven - Fan Grilling Roasting Chart

Shelf positions are counted from the base upwards ie: lowest shelf position is 1.

Type of Meat

Weight

Temp

Time

Plus Extra

Total Cooking Time

Tips

or Poultry

kg

˚C

(min/kg)

Time (mins)

(mins)

 

 

 

 

 

 

 

 

PORK

 

 

 

 

 

 

Pork Chop - thick

 

170

25

 

Dependent on size

Season. Grill on shelf

 

 

 

 

 

 

position 3. Turn over after

 

 

 

 

 

 

15 mins.

Gammon Steaks

 

160

30

 

Dependent on size

Grill on shelf position 3

 

 

 

 

 

 

Turn after 15 mins.

Pork - any type of joint

1.0

160-170

60-70

45

105-120

Score fat with sharp knife

 

1.5

150-170

60-70

45

130-150

and rub on salt. Pork

 

2.0

140-150

65-75

50

180-230

should always be

 

2.5

140-150

65-75

50

220-240

thoroughly cooked. So

 

over 2.5

140

70-75

50

-

overcook rather than

 

 

 

 

 

 

undercook. Grill on shelf

 

 

 

 

 

 

position 1.

 

 

 

 

 

 

 

LAMB

 

 

 

 

 

 

Lamb chop - thick

 

170

25

 

Dependent on size

Season. Grill on shelf

 

 

 

 

 

 

position 3. Turn over after

 

 

 

 

 

 

15 mins.

Lamb - any type of joint

1.0

160-170

30-40

45

78-88

Score fat. Season with

 

1.5

160-170

35-40

45

90-110

pepper and rosemary. If you

 

2.0

150-160

35-45

50

120-140

prefer the lamb pink

 

2.5

150-160

40-45

50

150-170

choose the shorter time

 

over 2.5

150

45-50

50

-

Grill on shelf position 1.

 

 

 

 

 

 

 

BEEF

 

 

 

 

 

 

Beef - joints which have

1.0

170-180

40-50

20

60-70

Season. If joint preferred

an outside layer of fat

1.5

170-180

40-50

20

80-90

rare grill for the shorter

eg. Rib, Rolled, Sirloin

2.0

160-170

40-50

20

100-110

time. If preferred well done

 

2.5

160-170

45-50

30

140-150

grill for the longer time.

 

over 2.5

160

45-50

40

-

Grill on shelf position 1.

 

 

 

 

 

 

 

CHICKEN

1.0

180

30

30

60

Season and brush over with

 

1.5

180

30

30

75

melted butter to give nicely

 

2.0

170

35

30

100

browned skin. Grill on shelf

 

2.5

170

35

30

115

position 1.

 

over 2.5

160-170

40

30

-

 

Chicken joints

less than

180

30

30

60

Shelf 1.

 

1kg each

 

 

 

 

 

 

 

 

 

 

 

 

DUCK

1.5

180

30

30

75

Dry thoroughly and lightly

 

2.0

180

30

30

90

salt. Grill on shelf position 1.

 

2.5

180

35

30

115-130

 

 

 

 

 

 

 

 

GOOSE

up to 4

170-190

40

40

-

Can be stuffed.

 

4-5

160-170

45

40

-

Grill on shelf position 1

 

 

 

 

 

 

 

TURKEY

up to 5

170

-

-

150-165

Season and brush over with

 

6-8

150

-

-

165-175

melted butter to give nicely

 

 

 

 

 

 

browned skin. Grill on shelf

 

 

 

 

 

 

position 1

 

 

 

 

 

 

 

GAME

 

 

 

 

 

 

Grouse

Any

170-180

30-50

-

-

Well hung meat will require

Partridge

Any

170-180

40-50

-

-

less cooking time. grill on

Pheasant

Any

170-180

40-50

-

-

position 1.

 

 

 

 

 

 

 

Beefburgers

450g(lb)

170

25mins per

 

 

Shelf 3.

 

 

 

450g (lb)

 

 

 

Sausages

450g (lb)

170

25mins per

 

 

Shelf 3.

 

 

 

450g (lb)

 

 

Prick sausages before cooking.

Bacon

450g (lb)

170

25mins per

 

 

Shelf 3.

Mixed Grill

 

170

450g (lb)

 

30

Roll up bacon before cooking.

 

 

 

4 pieces of steak, sausages, chops,

 

 

 

 

 

 

bacon, tomatoes & mushrooms.

 

 

 

 

 

 

Cook sausages, chops, bacon for

 

 

 

 

 

 

10 mins. add steak, cook for further

 

 

 

 

 

 

20 mins. Tomatoes & mushrooms

 

 

 

 

 

 

should be placed on trivet under

 

 

 

 

 

 

roasting rack for total cooktime.

 

 

 

 

 

 

 

24

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Hotpoint DD77 DT77 manual Main Oven Fan Grilling Roasting Chart, Pork
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