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Roasting chart – Electrolux EKG6046/EKG6047 User Manual

Page 19

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19

ROASTING CHART




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

MEAT

Gas Mark

COOKING TIME

Beef

5

20-35 minutes per ½kg (1lb)
and 20-35 minutes over

Beef, boned

5

25-35 minutes per ½kg (1lb)
and 25-35 minutes over

Mutton and Lamb

5

25-35 minutes per ½kg (1lb)
and 25-35 minutes over

Pork and Veal

5

30-40 minutes per ½kg (1lb)
and 30-40 minutes over

Ham

5

30-40 minutes per ½kg (1lb)
and 30-40 minutes over

Chicken

5

20-25 minutes per ½kg (1lb)
and 20 minutes over

Turkey and Goose

5

20-25 minutes per ½kg (1lb) up to
3½kg (7lb) then 10 minutes per
½kg (1lb) over 3½kg (7lb)

Duck

5

25-35 minutes per ½kg (1lb)
and 25-30 minutes over

Pheasant

5

35-40 minutes per ½kg (1lb)
and 35-40 minutes over

Rabbit

5

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. If you cover the
food with foil or lid allow an extra 10-15 minutes for each ½kg (1lb)