Tricity Bendix SB462 installation instructions Roasting Chart

ROASTING CHART

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures by 10°C to suit individual preferences and requirements.

ROASTING CHART

INTERNAL TEMPERATURES –

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

MEAT	SECOND/FAN	COOKING TIME
	OVEN
Beef	160-180°C	20-35 minutes per ½kg (1lb)
		and 20-35 minutes over
Beef, boned	160-180°C	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Mutton and Lamb	160-180°C	25-35 minutes per ½kg (1lb)
		and 25-35 minutes over
Pork and Veal	160-180°C	30-40 minutes per ½kg (1lb)
		and 30-40 minutes over
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 and 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
Potatoes with	160-180°C	according to size
meat
Potatoes without	180-190°C	according to size
meat

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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