Roasting Chart - AEG COMPETENCE 3210 BU Operating And Installation Instructions

ROASTING CHART

ROASTING CHART
INTERNAL TEMPERATURES –
Rare : 50-60°C, Medium : 60-70°C, Well done : 70-80°C
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.
MEAT FAN OVEN
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
160 – 180°C
180 – 190°C
COOKING TIME
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
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 15 minutes
per ½kg (1lb) over 3½kg (7lb)
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
20 minutes per ½kg (1lb)
and 20 minutes over
According to size
According to size
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