John Lewis JLDUOS705 instruction manual Roasting Chart, Cooking Time

Roasting Chart

INTERNAL TEMPERATURES –

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

MEAT	TEMPERATURE	COOKING TIME
Beef/ Beef boned	160-180°C	20-35 minutes per ½kg (1lb)
		and 20-35 minutes over
Mutton/Lamb	160-180°C	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Pork/Veal/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/Goose	160-180°C	15-20 minutes per ½kg (1lb)
		up to 3½kg (7lb) then 10
		minutes per ½kg (1lb) over
		3½kg (7lb)
Duck	160-180°C	25-35 minutes per ½kg (1lb)
		and 25-30 minutes over
Pheasant	160-180°C	35-40 minutes per ½kg (1lb)
		and 35-40 minutes over
Rabbit	160-180°C	20 minutes per ½kg (1lb)
		and 20 minutes over

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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