Roasting chart
Meat
Gas mark
Cooking time
Beef/ Beef boned
5
0:20 - 0:35 minutes per ½kg (1lb)
and 0:20 - 0:35 minutes over.
Mutton/Lamb
5
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:35 minutes over.
Pork/Veal/Ham
5
0:30 - 0:40 minutes per ½kg (1lb)
and 0:30 - 0:40 minutes over.
Chicken
5
0:20 - 0:25 minutes per ½kg (1lb)
and 0:20 minutes over.
Turkey/Goose
5
0:20 - 0:25 minutes per ½kg (1lb)
up to 3½kg (7lb) then 0:10 minutes
per ½kg (1lb) over 3½kg (7lb).
Duck
5
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:30 minutes over.
Pheasant
5
0:35 - 0:40 minutes per ½kg (1lb)
and 0:35 - 0:40 minutes over.
Rabbit
5
0:20 minutes per ½kg (1lb) and
0:20 minutes over.
INTERNAL TEMPERATURES –
Rare: 50-60°C; Medium: 60-70°C; Well done:
70-80°C
The roasting temperatures and times given in
the chart should be adequate for most joints,
but slight adjustments may be required to allow
for personal requirements and the shape and
texture of the meat. However, lower tempera-
tures and longer cooking times are recommen-
ded for less tender cuts, or larger joints.
Wrap joints in foil if preferred, for extra browning
uncover for the last 0:20 – 0:30 min. cooking
time.
Care and cleaning
WARNING!
Before cleaning always allow the appliance to
cool down.
Cleaning materials
• Before using any cleaning materials on your
appliance, check that they are suitable and
that their use is recommended by the
manufacturer.
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