Roasting Chart - Electrolux EOD 985 Installation And Instruction Manual

ROASTING CHART

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 30 - 60 min. cooking time.
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ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well done:70-80°C
MEAT TOP / FAN
OVEN
Beef 160-180°C
Beef, 160-180°C
boned
Mutton 160-180°C
and Lamb
Pork 160-180°C
and Veal
Ham 160-180°C
Chicken 160-180°C
Turkey 160-180°C
and Goose
Duck 160-180°C
Pheasant 160-180°C
Rabbit 160-180°C
Potatoes 160-180°C
with meat
Potatoes 180-190°C
without
meat
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