User manual

ROASTING CHART

INTERNAL TEMPERATURES –

Rare : 50-60°C; Medium : 60-70°C; Well done : 70-80°C

MEAT

T GAS Mark

COOKING TIME

Beef/ Beef boned 15

20-35 minutes per ½kg (1lb)

and 20-35 minutes over

Mutton/Lamb 15 25-35 minutes per ½kg (1lb)

and 25-35 minutes over

Pork/Veal/Ham 15 30-40 minutes per ½kg (1lb)

and 30-40 minutes over

Chicken 15 15-20 minutes per ½kg (1lb)

and 20 minutes over

Turkey/Goose 15 15-20 minutes per ½kg (1lb)

up to 3½kg (7lb) then 10

minutes per ½kg (1lb) over

3½kg (7lb)

Duck 15 25-35 minutes per ½kg (1lb)

and 25-30 minutes over

Pheasant 15 35-40 minutes per ½kg (1lb)

and 35-40 minutes over

Rabbit 15 20 minutes per ½kg (1lb)

and 20 minutes over

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. If you cover the

food with foil or lid allow an extra 10-15 minutes for each ½kg (1lb).