Roasting Chart
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table below).
Meat | Thermostat | Cooking |
|
|
|
Beef | ||
Lamb | ||
Pork | ||
Chicken | ||
Turkey and goose | ||
|
| then 15 min per 1/2 kg (1 lb) |
Duck | ||
Pheasant | ||
Rabbit | 20 min per 1/2 kg (1 lb) and 20 min over | |
|
|
|
Hints and Tips
Runner positions are not critical, but make sure the shelves are evenly spread.
When cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf.
When the oven is full, you may need to allow slightly longer cooking time.
A shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e.g. biscuits and cakes are cooked, they will not necessarily be ready together.
The fan oven can be used to heat foods through without thawing first, e.g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use a temperature of 190- 200°C and allow
The use of too high temperatures can cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared
to adjust the temperature by 10°C if necessary. Remember to reduce temperatures by about
When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated hotplate or burner as this may cause the enamel to crack.
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