Westinghouse POR663 User Manual page 23

Roasting Meat
1. Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2. Use the grill/oven dish and smokeless grill insert.
Place the meat on the insert.
3. Do not pierce the meat, as this will allow juices
to escape.
4. When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures and
cooking times for different kinds of meat. These may
vary depending on the thickness or bone content of
the meat.
MEAT RECOMMENDED TEMPERATURE
Beef
200°C
Lamb
200°C
Veal
180°C
Pork
200°C
Roasting poultry and fish
1. Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2. Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
POULTRY & RECOMMENDED TEMPERATURE
FISH
Chicken 180°C
Duck 180°C – 200°C
Turkey 180°C
Fish 180°C
MINUTES PER
KILOGRAM
35 – 40
Rare
medium
45 – 50
Well done
55 – 60
40
medium
Well done
60
60
Well done
60
Well done
MINUTES PER
KILOGRAM
45 – 50
60 – 70
40 – 45 (<10kg)
35 – 40 (>10kg)
20
COOKING
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