AEG COMPETENCE D2160-1 User Manual download pdf (Page 20)

ROASTING CHART

INTERNAL TEMPERATURES -

Rare : 50-60°C; Medium : 60-70°C; Well done :70-80°C

MEAT SECOND/FAN

OVEN

COOKING TIME

Beef 160-180°C 20-35 min per ½kg/1lb

and 20-35 min over

Beef,

boned

160-180°C 20-35 min per ½kg/1lb

and 25-35 min over

Mutton

and Lamb

160-180°C 25-35 min per ½kg/1lb

and 25-35 min over

Pork

and Veal

160-180°C 30-40 min per ½kg/1lb

and 30-40 min over

Ham 160-180°C 30-40 min per ½kg/1lb

and 30-40 min over

Chicken 160-180°C 15-20 min per ½kg/1lb

and 20 min over

Turkey

and Goose

160-180°C 15-20 min per ½kg/1lb up to

3½kg/7lb then 10 min per ½kg/1lb

over 3½kg/7lb

Duck 160-180°C 25-35 min per ½kg/1lb and 25-30

min over

Pheasant 160-180°C 35-40 min per ½kg/1lb and 35-40

min over

Rabbit 160-180°C 20 min per ½kg/1lb

and 20 min over

Potatoes

with meat

160-180°C according to size

Potatoes

without meat

180-190°C according to size

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 30 - 60 min. cooking time.

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AEG COMPETENCE D2160-1 User Manual Page 20

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