User Manual

32 COOKING GUIDE
Roasting Meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended
to wrap your meats in an oven roasting bag or foil
to prevent fats and oils from splattering, making it
easier to clean your oven.)
2. Use the grill (deep) dish and grill insert.
Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices
to escape.
4. When the meat is cooked, take the roast out of
the oven, wrap in aluminium foil and leave to stand
for about 10 minutes. This will help retain the
juices when the meat is carved. The table shows
temperatures and cooking times for different kinds
of meat. These may vary depending on the thickness
or bone content of the meat.
MEAT RECOMMENDED
TEMPERATURE
MINUTES
PER KG
Beef 180°C – 200°C Rare 35 – 40
Medium 45 – 50
Well done 55 – 60
Lamb 180°C – 200°C Medium 40
Well done 60
Veal 180°C – 200°C Well done 60
Pork 180°C – 200°C Well done 60
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three
quarters of the cooking time.
NOTE: The table shows temperatures and cooking times
for different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
POULTRY
& FISH
RECOMMENDED
TEMPERATURE
MINUTES PER
KILOGRAM
Chicken 180°C – 200°C 45 – 50
Duck 180°C – 200°C 60 – 70
Turkey 180°C – 200°C 40 – 45
(<10kg)
35 – 40
(>10kg)
Fish 180°C – 200°C 20
COOKING GUIDE (continued)