Fisher & Paykel Freestanding range User Manual page 24

Roasting chart : all models
Food
Beef
Mutton
Hogget/lamb
Pork
Chicken
Cervena
*Brown prior to roasting in an oiled frypan on high heat.
These temperatures and times are a guide only and you may need to increase or decrease
them depending on your preferences.
A large piece of meat requires fewer minutes per 500 g than a smaller piece. Roasting times
will be affected by the shape and size of the meat being roasted. Meat with a bone will cook
faster than a rolled roast.
Do not add water to your roast as this has a steaming affect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the
meat will continue to rise during standing, please allow for this in your calculation. This is
particularly important if you want a rare or medium rare roast.
22
Temp (
Rare 160 - 170
Medium 160 - 170
Well done 160 - 170
Well done 160 - 170
Medium 160 - 170
Well done 160 - 170
Well done 180 - 185
Well done 160 - 180
Rare* 220
o
C) Minutes per
500 g
30 - 35
35 - 45
45 - 60
45 - 60
30 - 40
45 - 60
40 - 45
25 - 30
3
per cm
thickness
Internal
o
Temp ( C)
60 - 65
65 - 75
75 - 80
80 - 85
79 - 82
82 - 85
78
82
65 - 70