20
Roasting chart
Roasting suggestions and guide
Roasting can be achieved using the cooking function of your choice: Fan Bake, Fan Forced
(Fan for Soft Touch models), Bake or Fan Grill. For roasting, place food on the grill/roast system.
Roasting times will be affected by the shape and size of the meat being roasted and the function
used, eg Fan Grill will roast meat faster than Bake. Meat with a bone will cook more quickly than
a rolled roast. A large piece of meat requires fewer minutes per 500 g than a smaller piece.
Always leave meat to ‘rest’ at the end of cooking, before carving. This allows the meat fibres to
relax. Fewer juices will be lost when it is carved and the meat will be juicier and more tender.
Cover with foil, if liked, to keep the meat warm.
Use a meat thermometer or meat probe to ensure an accurate result. As the internal temperature
of the meat will continue to rise during ‘resting’, allow for this in your calculation. This is
particularly important if you want a rare or medium rare roast. Do not add water to your roast as
this has a steaming effect.
For Soft Touch (X, XC, ASX) meat probe instructions, see next page.
Important!
The fat filter should be in place when fan functions are being used for roasting.
Food
Shelf
Oven
temp
(
o
C)
Mins/500 g
Internal
meat temp
(
o
C)
Beef
rare
7
160-170
30-35
60-65
medium
7
160-170
35-45
65-75
well done
7
160-170
45-60
75-80
Mutton
well done
7
160-170
45-60
80-85
Lamb/Hogget
medium
7
160-170
30-40
79-82
well done
7
160-170
45-60
82-85
Pork
well done
7
180-185
40-45
78
Chicken
well done
7
160-180
25-30
85
Venison*
rare
6
220
3.5
per cm
thickness
65-70
*Brown venison prior to roasting in an oiled frypan on high heat.
