Tricity Bendix SIE 505 - Manual (Page 23)

ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well done :70-80°C
MEAT SECOND/FAN
OVEN COOKING TIME
Beef 160-180°C 20-35 min per ½kg/1lb
and 20-35 min over
Beef,
boned 160-180°C 20-35 min per ½kg/1lb
and 25-35 min over
Mutton
and Lamb 160-180°C 25-35 min per ½kg/1lb
and 25-35 min over
Pork
and Veal 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Ham 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Chicken 160-180°C 15-20 min per ½kg/1lb
and 20 min over
Turkey
and Goose 160-180°C 15-20 min per ½kg/1lb up
to 3½kg/7lb then 10 min per
½kg/1lb over 3½kg/7lb
Duck 160-180°C 25-35 min per ½kg/1lb and
25-30 min over
Pheasant 160-180°C 35-40 min per ½kg/1lb and
35-40 min over
Rabbit 160-180°C 20 min per ½kg/1lb
and 20 min over
Potatoes
with meat 160-180°C according to size
Potatoes
without
meat 180-190°C 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 30 - 60 min. cooking time.
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ROASTING CHART