Roasting Chart - AEG COMPETENCE D4150-1 Operating Instructions Manual

ROASTING CHART

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
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
23
COOKING TIME
20-35 min per ½kg/1lb and 20-35 min over
20-35 min per ½kg/1lb and 25-35 min over
25-35 min per ½kg/1lb and 25-35 min over
30-40 min per ½kg/1lb and 30-40 min over
30-40 min per ½kg/1lb and 30-40 min over
15-20 min per ½kg/1lb and 20 min over
15-20 min per ½kg/1lb up to 3½kg/7lb then 10
min per ½kg/1lb over 3½kg/7lb
25-35 min per ½kg/1lb and 25-30 min over
35-40 min per ½kg/1lb and 35-40 min over
20 min per ½kg/1lb and 20 min over
according to size
according to size