Fisher & Paykel OB76 Series User Manual page 29

Roasting meat
We recommend you use the cooking probe to accurately judge when meat is cooked to your
preference. 'Time per pound/450 g' is a rough guide and should only be used to estimate when
the meat will be ready. Cooking with ROAST, AEROBAKE, and AEROGRILL will take less time than
with BAKE.
Beef
Boneless roast - rare
Boneless roast - medium
Boneless roast - well done
Prime or standing rib roast - rare
Prime or standing rib roast - medium 20-35
Prime or standing rib roast - well done
Leg of lamb
With bone - medium
With bone - well done
Boneless - medium
Boneless - well done
Veal
Medium
Well done
Chicken
Whole
Turkey
With stuffing - well done
Well done
Pork
Boneless roast - medium
Boneless roast - well done
Venison*
Rare
Medium rare
*Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison rises
more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than
other rare or medium rare meats.
Cooking guidelines
Time
(min per Oven
lb/450 g) Temp °C
18-32 160-170
25-40 160-170
30-55 160-170
15-30 160-170
160-170
25-40 160-170
18-28 160-170
20-33 160-170
20-35 160-170
25-45 160-170
20-43 160-170
25-45 160-170
15-20 175-190
17-22 165-175
15-20 150-165
25-40 170-175
30-45 170-175
7½
per 2.5
cm of 225
thickness
9
per 2.5 cm
225
of thickness
Probe
Temp °C Shelf Best Mode
54-60 3 ROAST
65-70 3 ROAST
74-79 3 ROAST
54-60 3 ROAST
65-70 3 ROAST
74-79 3 ROAST
65-70 3 ROAST
74-79 3 ROAST
65-70 3 ROAST
77-79 3 ROAST
65-70 3 ROAST
77-79 3 ROAST
82 3 TRUE AERO
82 1 TRUE AERO
82 1 TRUE AERO
63-68 3 AERO BAKE
74-79 3 AERO BAKE
49-54 4 AERO BAKE
54-60 4 AERO BAKE
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