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• You can use the grill tray and grill tray insert for roasting
meat in the oven.
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent fats
and oils from splattering, making it easier to clean your
oven.)
• Do not pierce the meat, as this will allow juices to
escape.
• When the meat is cooked, take the roast out of the oven,
wrap in aluminum foil and leave to stand for about 10
minutes. This will help retain the juices when the meat is
carved.
The table shows temperatures and cooking times for different
kinds of meat. These may vary depending on the thickness or
bone content of the meat.
Beef 200°C Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200°C Medium 40
Well done 60
Veal 180°C Well done 60
Pork 200°C Well done 60
• Place the poultry or sh in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the sh for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of sh and poultry. These may vary depending on the
thickness or bone content of the meat.
Chicken 180°C 45 - 50
Duck 180 - 200°C 60 - 70
Turkey 180°C 40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180°C 20
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