18
OVEN 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/oven 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.
Grilling Guide
WArnInG!
NOTE: Always clean the grill/oven dish after every use.
Excessive fat build-up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
• Enhance the flavours of vegetables, fish, poultry and meat.
• Seal the surface of the food and retain the natural juices.
This table shows how to grill different types of meat:
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food. These times should only be used as a guide and
remember to turn the food over halfway through the
cooking process.
For better grilling results, follow these easy instructions:
1. Preheat grill for at least 5 minutes.
2. Choose only prime cuts of meat or fish. If the cut is less
than 5mm thick it will dry out. If the cut is more than 40mm
thick, the outside may burn whilst the inside remains raw.
3. Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which could
result in a fire.
4. Baste the food during cooking with butter, olive oil
or marinade. Grilled food is better if marinated
before cooking.
5. Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan Grill
The “Fan Grill” assists the grilling process by circulating
the heat evenly around the food. The recommended
temperature setting is 180°C for all fan grilling functions.
1. Place the grill dish on the bottom rack.
2.
Place meat/poultry on an oven shelf above the grill dish.
3. Wipe off any oil or fat which spatters while the oven
is still warm.
meat
recommended
temperature
minutes
per kilogram
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
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
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.
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.
Beef
Tenderloin, rump, sirloin. Brush with oil or
melted butter, especially if the meat is very lean.
Lamb
Loin chops, short loin chops, chump chops,
and forequarter chops. Remove skin or cut
at intervals to stop curling. Brush with oil or
melted butter.
Sausages
Prick sausages to stop skin from bursting.
poultry
Divide into serving pieces. Brush with oil.
Fish
Brush with oil or melted butter and lemon juice.
Bacon
Remove rind. Grill flat.
Steak
15 - 20 minutes
Chops
20 - 30 minutes
Fish
8 - 10 minutes
Bacon
4 - 5 minutes
Guide to better grilling
