20
electrolux
programme charts
Roasting chart
MEAT TEMPERATURE COOKING TIME
Beef/ Beef boned 160-180°C
20-35 minutes per ½kg (1lb)
and 20-35 minutes over
Mutton/Lamb 160-180°C
25-35 minutes per ½kg (1lb)
and 25-35 minutes over
Pork/Veal/Ham 160-180°C
30-40 minutes per ½kg (1lb)
and 30-40 minutes over
Chicken 160-180°C
15-20 minutes per ½kg (1lb)
and 20 minutes over
Turkey/Goose 160-180°C
15-20 minutes per ½kg (1lb) up
to 3½kg (7lb) then 10 minutes per
½kg (1lb) over 3½kg (7lb)
Duck 160-180°C
25-35 minutes per ½kg (1lb)
and 25-30 minutes over
Pheasant 160-180°C
35-40 minutes per ½kg (1lb)
and 35-40 minutes over
Rabbit 160-180°C
20 minutes per ½kg (1lb)
and 20 minutes over
INTERNAL TEMPERATURES –
Rare: 50-60°C; Medium: 60-70°C; Well done: 70-80°C
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.
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