St George DEO2B - Page 17

COOKING MODES AND
INSTRUCTIONS
TEMPERATURE
GUIDE
APPROXIMATE
ROASTING TIMES
FOR MEAT, POULTRY
& FISH
TYPE OF MEAT CUTS OF MEAT
TIME/KG OVEN TEMPERATURE
OC
BEEF
Standing Rib, Rolled Sirloin 60 mins per
kg 180~~2000
Bolar
Blade, Corned Topside
Fillet, Scotch fillet
40 mins per kg 1800-.2000
VEAL Shoulder or leg
(with bone
or rolled)
40-50 mins per kg
-1800-2000
LAMB Leg, Shoulder (loin or rolled)
40-50 mins per kg 1800-2000
PORK
Leg Loin
90 mins per kg 2200-2300/1180~~2000
*Pork
Legs should be cooked at higher temperature
for first 15-25 minutes then reduced
to lower
temperature for remaining cooking
time.
TYPE OF
CT/IETM50g
OVEN TEMPERATURE
POULTRY/FISH
CUSSIETME50
CHICKEN
Whole or Pieces 30 mins per 5OOg
1800~2000
DUCK
1.4 - 1.9kg 30 mins
per 500g 1800-200o
+ 35 mins
extra
TURKEY' 2.5 - 10.0kg
30 mins per 5OOg
1 80o-200o
_____ _____ _____ _____
+_35_m ins extra
_ _ _ _ _ _ _ _ _ _
'Turkeys should
be well basted and turned during cooking.
FISH I ~~Whole
or Fillets 1 10 mins
per 5OOg 170O-190-
inNrmal Oven mode, fish should
be covered for the first 3/4 of
the cooking time to help
These Cooking Charts
are intended as a guide only.
Temperatures
and cooking times may be varied to suit
individual tastes.
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