Operation Manual

Roastamatic
Temperature
Roast Probe
Temperature °C
Meat Oven
Temperature
Rare Medium Well Done Time
Beef 180 °C 60 – 65 65 – 75 75 – 80 20 minutes per
450g/1lb plus
25 minutes
Pork 185 °C – – 80 – 85 30 minutes per
450g/1lb plus
35 minutes
Lamb 180 °C – – 75 – 80 25 minutes per
450g/1lb plus
30 minutes
Veal 180 °C – – 72 – 80 35 minutes per
450g/1lb plus
30 minutes
Chicken 180 °C – – – 20 minutes per
450g/1lb plus
20 minutes
Turkey 160 °C – – – 20 minutes per
450g/1lb plus
20 minutes
Duck 190 °C – – – 1hour – 1hour
30 minutes
–
2.25lb = 1kg
–
If cooking a stuffed joint, allow an extra 10 minutes per 450/1lb
–
If covering with foil allow an extra 25 – 30 minutes
–
Use the middle shelf position
Roasting chart
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