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Cooking guidelines
Beef
18--32 per
ae 4 325 160
.................................................................... !b4_SQg...........
Boneless roast 1-4 Ted m 4 325 160 25--40 per
Ib/450-1800g .....................................................................................................................................................................................!b{_Sgg.................................
30--55 per
we _:one 4 325 160
Lamb
Chops --medium 6 or 7 400-440 200-225 15--20
Chops - well done 6 or 7 400-440 200-225 20°25
Rack-- medium 5 400-410 200-210 20-30
Pork
Chicken
30-35 per
Whole 3 340-360 170-180
.............................................................................................................................................................................................................................................!b!_50g
....................................................................................................................................................._.......................................................350:3Z5..................!Zs:!_o...................3o-5o......................................................
Bgn÷:r,p!eces..........................................................................................................................................................5........................................................350:375............................................30:@........................................................
Fish
Filets 6 or 7 400-425 200--220 8q 2
Whole 6 or 7 400-425 200-220 15-20
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