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COOKING MODES AND INSTRUCTIONS
TEMPERATURE GUIDE
APPROXIMATE ROASTING TIMES FOR MEAT, POULTRY & FISH
TYPE OF MEAT CUTS OF MEAT TIME/KG
OVEN TEMPERATURE
°C
BEEF Standing Rib, Rolled Sirloin 60 mins per kg 180°–200°
Bolar Blade, Corned Topside
Fillet, Scotch fillet 40 mins per kg 180°–200°
VEAL Shoulder or leg (with bone
or rolled) 40-50 mins per kg 180°–200°
LAMB Leg, Shoulder (loin or rolled) 40-50 mins per kg 180°–200°
PORK Leg Loin 90 mins per kg 220°–230°/180°–200°
*Pork Legs should be cooked at higher temperature for first 15-25 minutes then reduced to lower
*temperature for remaining cooking time.
TYPE OF
CUTS/SIZE TIME/500g
OVEN TEMPERATURE
POULTRY/FISH °C
CHICKEN Whole or Pieces 30 mins per 500g 180°–200°
DUCK 1.4 - 1.9kg 30 mins per 500g 180°–200°
+ 35 mins extra
TURKEY* 2.5 - 10.0kg 30 mins per 500g 180°–200°
+ 35 mins extra
*Turkeys should be well basted and turned during cooking.
FISH* Whole or Fillets 10 mins per 500g 170°–190°
*In Normal Oven mode, fish should be covered for the first 3/4 of the cooking time to help
*retain moisture
These Cooking Charts are intended as a guide only.
Temperatures and cooking times may be varied to suit individual tastes.
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