Stanley BRANDON Operation Instructions Manual page 13

TYPE OF MEAT
BEEF ON THE BONE
SIRLOIN
FORE RIB
BEEF BONED AND ROLLED
TOPSIDE
TOP RUMP
FILLET
ROLLED RIB
PORK ON THE BONE
SHOULDER
LOIN
LEG
PORK BONED AND ROLLED
SHOULDER
LOIN
LEG
LAMB ON THE BONE
CROWN
GUARD OF HONOUR
LEG
BEST END
LOIN
LAMB BONED AND ROLLED
VEAL BONED AND ROLLED
TOPSIDE
SHOULDER
FILLET
VENISON ON THE BONE
HAUNCH (LEG)
SADDLE
RABBIT/HARE
CHICKEN
TURKEY
3.6 - 4.5 kg (8 - 10 lb)
4.9 - 5.4 kg (11 - 12 lb)
5.4 - 6.3 kg (12 - 14 lb)
6.3 - 7.2 kg (14 - 16 lb)
7.2 - 8.1 kg (16 - 18 lb)
8.1 - 9 kg (18 - 20 lb)
DUCK
GOOSE
PHEASANT
GROUSE
PARTRIDGE
TEMPERATURE
o
180 C RARE 10 mins + 10 mins over
MED 12mins + 12 mins over
WELL DONE 20 mins + 20 mins over
o
180 C RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
o
180 C 25 mins + 25 mins over
o
180 C 30 mins + 30 mins over
o
180 C MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
o
180 C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
o
180 C MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
o
180 C RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
o
180 C Up to 1 kg (2 lb):
Up to 2 kg (4 1/2 lb): 60 - 90 mins
o
190 C 20 mins + 20 mins over
o
160 C
3 1/2 - 3 3/4 hrs
3 3/4 - 4 hrs
4 - 4 1/2
4 1/4 - 4 1/2 hrs
4 1/2 - 4 3/4 hrs
4 3/4 - 5 hrs
o
200 C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
o
180 C 20 mins + 20 mins over
o
200 C 50 - 60 mins total cooking
o
220 C 30 - 45 mins total cooking
o
220 C 45 mins total cooking
12
TIMING per 500g (1 lb)
45 - 60 mins