Fisher & Paykel Freestanding range, User Manual, Page: 24 / 40

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Roasting chart : all models
Food Temp (
o
C) Minutes per
500 g Internal
Temp (
o
C)
Beef
Rare 160 - 170 30 - 35 60 - 65
Medium 160 - 170 35 - 45 65 - 75
Well done 160 - 170 45 - 60 75 - 80
Mutton
Well done 160 - 170 45 - 60 80 - 85
Hogget/lamb
Medium 160 - 170 30 - 40 79 - 82
Well done 160 - 170 45 - 60 82 - 85
Pork
Well done 180 - 185 40 - 45 78
Chicken
Well done 160 - 180 25 - 30 82
Cervena
Rare* 220 3
per cm
thickness
65 - 70
*Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or decrease
them depending on your preferences.
A large piece of meat requires fewer minutes per 500 g than a smaller piece. Roasting times
will be affected by the shape and size of the meat being roasted. Meat with a bone will cook
faster than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the
meat will continue to rise during standing, please allow for this in your calculation. This is
particularly important if you want a rare or medium rare roast.