Stanley BRANDON 80K User Manual

Whichever roasting method you choose, the joint
should first be weighed to calculate the cooking
time. Place the meat on the grilling rack in the
roasting tin, fat side uppermost. This will baste the
meat as it is cooking, but check the roast from time
to time and using a metal spoon, baste the meat
yourself.
If you are using a meat thermometer, do take care
when inserting it that it does not touch bone or
excess fat. This will give you a false internal reading.
Stuffed joints of meat will need extra cooking time -
approximately 10 minutes more for every 500g
(1 lb).
TYPE OF MEAT TEMPERATURE TIMING per 500g (1 lb)
BEEF ON THE BONE 180
o
C RARE 10 mins + 10 mins over
SIRLOIN MED 12mins + 12 mins over
FORE RIB WELL DONE 20 mins + 20 mins over
BEEF BONED AND ROLLED 180
o
C RARE 12 mins + 12 mins over
TOPSIDE
TOP RUMP MED 15 mins + 15 mins over
FILLET WELL DONE 20 mins + 20 mins over
ROLLED RIB
PORK ON THE BONE 180
o
C 25 mins + 25 mins over
SHOULDER
LOIN
LEG
PORK BONED AND ROLLED 180
o
C 30 mins + 30 mins over
SHOULDER
LOIN
LEG
LAMB ON THE BONE 180
o
C MED 20 mins + 20 mins over
CROWN WELL DONE 25 mins + 25 mins over
GUARD OF HONOUR
LEG
BEST END
LOIN
LAMB BONED AND ROLLED 180
o
C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
VEAL BONED AND ROLLED 180
o
C MED 20 mins + 20 mins over
TOPSIDE WELL DONE 25 mins + 25 mins over
SHOULDER
FILLET
VENISON ON THE BONE 180
o
C RARE 12 mins + 12 mins over
HAUNCH (LEG) MED 15 mins + 15 mins over
SADDLE WELL DONE 20 mins + 20 mins over
RABBIT/HARE 180
o
C Up to 1 kg (2 lb): 45 - 60 mins
Up to 2 kg (4 1/2 lb): 60 - 90 mins
CHICKEN 190
o
C 20 mins + 20 mins over
TURKEY 160
o
C
3.6 - 4.5 kg (8 - 10 lb) 3 1/2 - 3 3/4 hrs
4.9 - 5.4 kg (11 - 12 lb) 3 3/4 - 4 hrs
5.4 - 6.3 kg (12 - 14 lb) 4 - 4 1/2
6.3 - 7.2 kg (14 - 16 lb) 4 1/4 - 4 1/2 hrs
7.2 - 8.1 kg (16 - 18 lb) 4 1/2 - 4 3/4 hrs
8.1 - 9 kg (18 - 20 lb) 4 3/4 - 5 hrs
DUCK 200
o
C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
GOOSE 180
o
C 20 mins + 20 mins over
PHEASANT 200
o
C 50 - 60 mins total cooking
GROUSE 220
o
C 30 - 45 mins total cooking
PARTRIDGE 220
o
C 45 mins total cooking
RECIPE NOTES
Eggs used are size 3 unless otherwise stated.
All herbs used are fresh unless otherwise stated. If unavailable use dried herbs in half the quantity stated.
Milk should be full-fat unless otherwise stated
Spoon measures are level unless otherwise stated.
14

Stanley BRANDON 80K Specifications

General

Brand	Stanley
Model	BRANDON 80K
Category	Cookers
Language	English