Specifications

l The cooking charts are a general guide but times and temperatures may vary according to individual recipes.
l The meat sections should be used as a guide but may vary according to the size, shape of joint on or off the bone.
l Thaw frozen joints thoroughly before cooking them.
l The times are for open roasting. If covered with foil allow extra time.
l 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.
l 1kg = 2.2Ib
10
APPROXIMATE COOKING TIME
FOOD SETTING °C
SHELF
POSITION
35 mins per kg plus 20 mins
Roasting meat
180 3 Rare
45 mins per kg plus 25 mins
Beef
180 3 Medium
55 mins per kg plus 30 mins
180 3 Well Done
55 mins per kg plus 25 mins
Lamb 180-190 3 Well Done
1 hr 5 mins per kg plus 30 mins
Pork 180-190 3 Well Done
Poultry
45 mins per kg plus 20 mins
190-200 3Chicken
Top Oven (Conventional)
Top Oven (Conventional) • Top Oven (Conventional) • Top Oven (Conventional)
25 - 40 mins
Yorkshire Pudding
220 3
15 - 25 mins
Individual
Large
220 3