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.
MEAT
RECOMMENDED
TEMPERATURE
MINUTES
PER KG
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
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.
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
Grilling Guide
WARNING
WARNING
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:
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.
Guide to better grilling
Steak
15 – 20 minutes
Chops
20 – 30 minutes
Fish
8 – 10 minutes
Bacon
4 – 5 minutes
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.
15
COOKING GUIDE
