TRICITY BENDIX EL305C Instruction Manual

ROASTING CHART
ROASTING CHART
INTERNAL TEMPERATURES
Rare : 50-60°C; Medium : 60-70°C; Well : 70-80°C
MEATFANCOOKING TIME
OVEN
Beef160-180°C20-35 minutes per 1kg (1lb)
and 20-35 minutes over
Beef, boned160-180°C25-35 minutes per 1kg (1lb)
and 25-35 minutes over
Mutton and Lamb160-180°C25-35 minutes per 1kg (1lb)
and 25-35 minutes over
Pork and veal160-180°C30-40 minutes per 1kg (1lb)
and 30-40 minutes over
Ham160-180°C30-40 minutes per 1kg (1lb)
and 30-40 minutes over
Chicken160-180°C15-20 minutes per 1kg (1lb)
and 20 minutes over
Turkey and goose160-180°C15-20 minutes per 1kg (1lb) up
to 31kg (7lb) then 15 minutes
per 1kg (1lb)
Duck160-180°C25-35 minutes per 1kg (1lb)
and 25-35 minutes over
Pheasant160-180°C35-40 minutes per 1kg (1lb)
and 35-40 minutes over
Rabbit160-180°C20 minutes per 1kg (1lb)
and 20 minutes over
Potatoes with 160-180°Caccording to size
meat
Potatoes without 180-190°Caccording to size
meat
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 30 - 60 min. cooking time.
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