Gas Cooker User Manual

Roasting chart

INTERNAL TEMPERATURES –

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

MEAT

GAS MARK

COOKING TIME

Beef/ Beef boned 5

25-35 minutes per ½kg (1lb)

and 20-35 minutes over

Mutton/Lamb 5 25-35 minutes per ½kg (1lb)

and 25-35 minutes over

Pork/Veal/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/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.

Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.