Technical data

z The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
z The meat sections should be used as a guide but may vary according to the size, shape of meat on or off the bone.
z Thaw frozen pieces of meat thoroughly before cooking them.
z The times are for open roasting. If covered with foil allow extra time.
z The turkey/chicken is cooked when the juices run clear when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices run clear or use a meat thermometer.
z Turkey Size - 16lbs Max.
z 1kg = 2.2Ib
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APPROXIMATE COOKING TIME
FOOD SETTING °F
SHELF
POSITION
15 mins per lbs plus 20 mins
Roasting meat
350 3 Rare
20 mins per lbs plus 25 mins
Beef
350 3 Medium
30 mins per lbs plus 30 mins
350 3 Well Done
25 mins per lbs plus 25 mins
Lamb 350/375 3 Well Done
30 mins per lbs plus 20 mins
Pork 350/375 3 Well Done
Poultry
20 mins per lbs plus 20 mins
375/400 3Chicken
Top Oven (Conventional)
Top Oven (Conventional) • Top Oven (Conventional) • Top Oven (Conventional)
25 - 40 mins
Yorkshire Pudding
425 3
15 - 25 mins
Individual
Large
425 3