Instruction manual C4245
Please keep this instruction manual for future reference
20
Roasting guide
COOKING IN OVEN
180˚C FAN HEAT
200˚C CONVENTIONAL HEAT
TIME
Beef
Rare
Medium
Well done
20 minutes per 450g (1lb)
plus 20 minutes
25 minutes per 450g (1lb)
plus 20 minutes
30 minutes per 450g (1lb)
plus 30 minutes
Lamb
Medium
Well done
25 minutes per 450g (1lb)
plus 25 minutes
30 minutes per 450g (1lb)
plus 30 minutes
Pork
35 minutes per 450g (1lb)
plus 35 minutes
Fowl
20 minutes per 450g (1lb)
plus 20 minutes
Note:
- If you are cooking a very large turkey, we recommend that it is turned around
halfway through cooking, so that both legs will be cooked evenly.
- Remove any excess fat from the tin before turning, to prevent any fat splashing.
- When cooking stuffed meat or poultry calculate the cooking time from the total
weight of the meat plus the stuffing.
- For joints cooked in foil and for lidded casseroles, add 5 minutes per 450g (1lb)
to the calculated cooking time.
- Smaller joints weighing less than 1.25 kg (2lb) may require 5 minutes per 450g
(1lb) extra cooking time.
