Tricity Bendix CSIE317 - Manual (Page 20)

20
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 FAN OVEN COOKING TIME
Beef 180-200
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Beef, boned 180-200 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Mutton and Lamb 180-200 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork and Veal 180-200 30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Ham 180-200 30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken 180-200 15-20 minutes per ½kg (1lb)
and 20 minutes over
Turkey and Goose 180-200 15-20 minutes per ½kg (1lb) up
to 3½kg (7lb) then 10 minutes
per ½kg (1lb) over 3½kg (7lb)
Duck 180-200 25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pheasant 180-200 35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit 180-200 20 minutes per ½kg (1lb)
and 20 minutes over
Potatoes with meat 180-200 According to size
Potatoes without meat 190-200 According to size
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.
ROASTING CHART