16
COOKING MODES AND INSTRUCTIONS
TEMPERATURE GUIDE
APPROXIMATE ROASTING TIMES FOR MEAT, POULTRY & FISH
TYPE OF MEAT
CUTS OF MEAT
TIME/KG
OVEN TEMPERATURE
°
C
BEEF
Standing Rib, Rolled Sirloin
60 mins per kg
180
°
–200
°
Bolar Blade, Corned Topside
Fillet, Scotch fillet
40 mins per kg
180
°
–200
°
VEAL
Shoulder or leg (with bone
or rolled)
40-50 mins per kg
180
°
–200
°
LAMB
Leg, Shoulder (loin or rolled)
40-50 mins per kg
180
°
–200
°
PORK
Leg Loin
90 mins per kg
220
°
–230
°
/180
°
–200
°
*Pork Legs should be cooked at higher temperature for first 15-25 minutes then reduced to lower
*
temperature for remaining cooking time.
TYPE OF
CUTS/SIZE
TIME/500g
OVEN TEMPERATURE
POULTRY/FISH
°
C
CHICKEN
Whole or Pieces
30 mins per 500g
180
°
–200
°
DUCK
1.4 - 1.9kg
30 mins per 500g
180
°
–200
°
+ 35 mins extra
TURKEY*
2.5 - 10.0kg
30 mins per 500g
180
°
–200
°
+ 35 mins extra
*Turkeys should be well basted and turned during cooking.
FISH*
Whole or Fillets
10 mins per 500g
170
°
–190
°
*In
Normal Oven
mode, fish should be covered for the first 3/4 of the cooking time to help
*
retain moisture
These Cooking Charts are intended as a guide only.
Temperatures and cooking times may be varied to suit individual tastes.
