Roasting Chart - Electrolux EOD6330 Owner's Manual

ROASTING CHART

The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the
temperatures by 10°C to suit individual preferences and requirements.
ROASTING CHART
INTERNAL TEMPERATURES –
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
MEAT
Beef
Beef, boned
Mutton and Lamb
Pork and Veal
Ham
Chicken
Turkey and Goose
Duck
Pheasant
Rabbit
Potatoes with
meat
Potatoes without
meat
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.
SECOND/FAN
COOKING TIME
OVEN
20-35 minutes per ½kg (1lb) and
160-180°C
20-35 minutes over
160-180°C 25-35 minutes per ½kg (1lb) and
25-35 minutes over
160-180°C 25-35 minutes per ½kg (1lb) and
25-35 minutes over
160-180°C 30-40 minutes per ½kg (1lb) and
30-40 minutes over
160-180°C 30-40 minutes per ½kg (1lb) and
30-40 minutes over
160-180°C 15-20 minutes per ½kg (1lb) and
20 minutes over
160-180°C 15-20 minutes per ½kg (1lb) up
to 3½kg (7lb) then 10 minutes
per ½kg (1lb) over 3½kg (7lb)
160-180°C 25-35 minutes per ½kg (1lb) and
25-30 minutes over
160-180°C 35-40 minutes per ½kg (1lb) and
35-40 minutes over
160-180°C 20 minutes per ½kg (1lb) and 20
minutes over
160-180°C according to size
180-190°C according to size
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