Fisher & Paykel 6102 Series Use & Care Manual page 9

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Meat
Beef
Rare
Medium
Well Done
Mutton
Well Done
Hogget / Lamb
Medium
Well Done
Pork
Well Done
Chicken
Well Done
Cervena *
Rare
* Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or
decrease these depending on your preferences.
A large piece of meat requires fewer minutes per 500g than a smaller piece. Roasting
times will be affected by the shape and size of the meat being roasted. Meat with a bone
will cook quicker than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the
meat will continue to rise during standing, please allow for this in your calculation. This
is particularly important if you want a rare or medium rare roast.
ROASTING GUIDE
Temp Minutes
°C per 500g
160-170 30-35
160-170 35-45
160-170 45-60
160-170 45-60
160-170 30-40
160-170 45-60
180-185 40-45
160-180 25-30
220 3 1 per cm
/2
thickness
8
Internal
Temp °C
60-65
65-75
75-80
80-85
79-82
82-85
78
65-70