Roasting Chart - AEG COMPETENCE D2100-4 Installation And Operating Instructions Manual

ROASTING CHART

INTERNAL TEMPERATURES –
Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C
MEAT
Beef/ Beef boned
Mutton/Lamb
Pork/Veal/Ham
Chicken
Turkey/Goose
Duck
Pheasant
Rabbit
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.
TEMPERATURE COOKING TIME
20-35 minutes per ½kg (1lb)
160-180°C
and 20-35 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 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
20