16
TEMPERATURES (°C)
MEAT
OVEN
COOKING TIME
Beef
180 - 200°C
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Beef, boned
180 - 200°C
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Mutton and Lamb
180 - 200°C
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork and Veal
180 - 200°C
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Ham
180 - 200°C
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken
180 - 200°C
15-20 minutes per ½kg (1lb)
and 20 minutes over
Turkey and Goose
180 - 200°C
15-20 minutes per ½kg (1lb) up
to 3½kg (7lb) then 10 minutes
per ½kg (1lb) over 3½kg (7lb)
Duck
180 - 200°C
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pheasant
180 - 200°C
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit
180 - 200°C
20 minutes per ½kg (1lb)
and 20 minutes over
Potatoes with meat
180 - 200°C
According to size
Potatoes without meat
190 - 200°C
According to size
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments
may be required to allow for personal requirements and the shape and texture of the meat. However, lower
temperatures and longer cooking times are recommended for less tender cuts or larger joints.
Wrap joints in foil if preferred, for extra browning uncover for the last 20 – 30 min. cooking time.
ROASTING CHART
Summary of Contents for SB412
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