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USING THE OVEN/GRILL - MULTI-FUNCTION
Roasting Guide
Roast turkey
•
Roasting turkey perfectly involves
cooking two different types of meat -
the delicate light breast meat, which
must not be allowed to dry out, and
the darker leg meat, which takes
longer to cook.
•
The turkey must be roasted long
enough for the legs to cook, so
frequent basting is necessary. The
breast meat can be covered once
browned.
•
Turkey should be roasted at 180°C -
190°C Conventional / 160°C - 180°C
Fanned for 20 mins per 1lb, plus 20
minutes.
•
The turkey can be open roasted,
breast side down, for half of the cook
time, and then turned over for the
remainder of the cooking time.
•
If the turkey is stuffed, add 5 minutes
per 1lb to the cooking time.
•
If roasting turkey covered with foil,
add 5 minutes per 1lb to the cooking
time.
•
To test if the turkey is cooked, push
a fine skewer into the thickest part
of the thigh. If the juices run clear,
the turkey is cooked. If the juices are
still pink, the turkey will need longer
cooking. Always make sure that the
turkey is cooked properly before serv-
ing.
Turkey Roasting times.
Most Turkeys are measured by the
kilogram. Timing should be calculated
in either of these ways:
40 minutes per 1kg plus 10 minutes
per 1/4 kg.
or
20 minutes per 1lb, plus 20 minutes.
The maximum size Turkey for this ap-
pliance is: 20lbs approximately 9kgs.
Please do not attempt to roast a
Turkey larger than this, as the results
cannot be guaranteed.
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