Stanley BRANDON - Page 13

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
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