20
Æ
Main oven
Meat
Dish
Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time
Beef
Slow roast joint
Universal pan with roast-
ing rack
1
<
130-140
40+40
Top side and top rump
Universal pan with roast-
ing rack
1
<
160-170
30+25
Lamb
Leg
Universal pan with roast-
ing rack
1
<
160-170
30+25
Shoulder (on the bone)
Universal pan with roast-
ing rack
1
<
160-170
25+20
Shoulder (boned and rolled)
Universal pan with roast-
ing rack
1
<
170-180
25+25
Rack of lamb
Universal pan with roast-
ing rack
1
<
180-190
25+25
Pork
Roast joint
Universal pan with roast-
ing rack
1
<
180-190
35+35
Loin joint
Universal pan with roast-
ing rack
1
<
170-180
30+30
Belly
Universal pan with roast-
ing rack
1
<
160-170
30+25
Gammon joint
Universal pan with roast-
ing rack
1
<
160-170
30+30
Poultry
Chicken
Universal pan with roast-
ing rack
1
<
170-180
20+25
Chicken, portion
Universal pan with roast-
ing rack
1
<
190-200
20+25
Chicken, quarter (450 g each)
Universal pan with roast-
ing rack
1
<
180-190
20+25
Duck
Universal pan with roast-
ing rack
1
<
180-190
20+20
Turkey, crown
Universal pan with roast-
ing rack
1
<
160-170
15+15
Casserole
Diced meat (beef, pork, lamb)
Wire rack + glass roasting
dish with lid
2
<
140
120-150 total
time
Braising steaks
Wire rack + glass roasting
dish with lid
2
<
140
120-150 total
time
Chicken
Wire rack + glass roasting
dish with lid
2
<
140
60-90
Complete Meal
With beef
Wire rack
Universal pan with roast-
ing rack
4
1
<
160, then 200
(Yorkshire pud-
ding)
Weight of meat
(see table
above) + 15-25
for Yorkshire
pudding
With chicken
Wire rack
Universal pan with roast-
ing rack
4
1
<
180
Weight of
chicken (see
table above)