Roasting Chart - Tricity Bendix SI 341 Operating And Installation Instructions

ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70X; Well :70-80°C
MEAT
SECOND/FAN
OVEN
COOKING TIME
Beef 160-180°C 20-35 min per y2kg/1 lb
and 20-35 min over
Beef,
boned
160-180°C 20-35 min per y2kg/1 lb
and 25-35 min over
Mutton
and Lamb
160-180''C 25-35 min per l^kg/1 lb
and 25-35 min over
Pork
and Veal
160-180°C 30-40 min per y2kg/1 lb
and 30-40 min over
Ham
160-180X 30-40 min per y2kg/1 lb
and 30-40 min over
Chicken 160-180°C 15-20 min per y
2
kg
/1
lb
and 20 min over
Turkey
and Goose
160-180°C 15-20 min per y2kg/1lb up
to 3y2kg/7lb then 10 min per
y
2
kg/
1
lb
Duck
160-180°C 25-35 min per y2kg/1lb and
25-30 min over
Pheasant 160-180X 35-40 min per V^kg/I lb and
35-40 min over
Rabbit 160-180°C 20 min per y
2
kg
/1
lb
and 20 min over
Potatoes
with meat
160-180^^0 according to size
Potatoes
without
meat
180-190°C according to size
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 30 - 60 min. cooking time.
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