Roasting Chart; Hints And Tips - John Lewis JLBIDO906 Instruction Manual

Roasting chart

MEAT
Beef/ Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
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 temperatures and longer cooking times
are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.

Hints and tips

Hints and tips when using the
grill (Top and Main oven)
•
In order to become familiar with the performance of the
dual grill it is advisable to check food regularly when grilling.
•
Most foods should be placed on the grid in the grill pan to
allow maximum circulation of air and to lift the food out of
the fats and juices.
•
Adjust the grid and grill pan runner position to allow for
different thicknesses of food.
•
Position the food close to the element for faster cooking
and further away for gentler cooking.
TEMPERATURE
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
160-180°C
•
Food should be thoroughly dried before grilling to minimise
splashing. Brush lean meats and fish lightly with a little oil
or melted butter to keep them moist during cooking.
•
Accompaniments such as tomatoes and mushrooms may be
placed underneath the grid when grilling meats.
•
When toasting bread, use the shelf in position 2 with the
grid in the 'high' position.
•
When using the centre section grill, ensure food is placed
centrally on the grilling grid directly beneath the grill
element.
•
Preheat the grill on a full setting for a few minutes before
sealing steaks or toasting. Adjust the heat setting and the
shelf as necessary during cooking.
•
The food should be turned over during cooking as required.
30
COOKING TIME
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
15-20 minutes per ½kg (1lb)
and 20 minutes over
15-20 minutes per ½kg (1lb) up to 3½kg
(7lb) then 10 minutes per ½kg (1lb) over
3½kg (7lb)
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
20 minutes per ½kg (1lb)
and 20 minutes over
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