Table of Contents
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Main oven
Meat
Beef
Slow roast joint
Top side and top rump
Lamb
Leg
Shoulder (on the bone)
Shoulder (boned and rolled)
Rack of lamb
Pork
Roast joint
Loin joint
Belly
Gammon joint
Poultry
Chicken
Chicken, portion
Chicken, quarter (450 g each)
Duck
Turkey, crown
Casserole
Diced meat (beef, pork, lamb)
Braising steaks
Chicken
Complete Meal
With beef
With chicken
20
Dish
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Universal pan with roast-
ing rack
Wire rack + glass roasting
dish with lid
Wire rack + glass roasting
dish with lid
Wire rack + glass roasting
dish with lid
Wire rack
Universal pan with roast-
ing rack
Wire rack
Universal pan with roast-
ing rack
Shelf posi-
Type of
tion
heating
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
1
<
2
<
2
<
2
<
4
<
1
4
<
1
Temperature
Time, mins per
in °C
500 g + add.
time
130-140
40+40
160-170
30+25
160-170
30+25
160-170
25+20
170-180
25+25
180-190
25+25
180-190
35+35
170-180
30+30
160-170
30+25
160-170
30+30
170-180
20+25
190-200
20+25
180-190
20+25
180-190
20+20
160-170
15+15
140
120-150 total
time
140
120-150 total
time
140
60-90
160, then 200
Weight of meat
(Yorkshire pud-
(see table
ding)
above) + 15-25
for Yorkshire
pudding
180
Weight of
chicken (see
table above)
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