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16
After cooking, wrap sirloin in aluminium foil and leave it to rest
for 10 minutes in the oven.
For roast pork with a rind, score the rind in a crossways pattern,
then lay the roast in the dish with the rind at the bottom.
ó Main oven
Meat Dish Shelf posi-
tion
Type of
heating
Temperature
in °C
Time, mins per
500 g + add.
time
Beef
Slow roast joint Universal pan with roast-
ing rack
1
<
130-140 40+40
Top side and top rump Universal pan with roast-
ing rack
1
<
160-170 30+25
Lamb
Leg Universal pan with roast-
ing rack
1
<
160-170 30+25
Shoulder (on the bone) Universal pan with roast-
ing rack
1
<
160-170 25+20
Shoulder (boned and rolled) Universal pan with roast-
ing rack
1
<
170-180 25+25
Rack of lamb Universal pan with roast-
ing rack
1
<
180-190 25+25
Pork
Roast joint Universal pan with roast-
ing rack
1
<
180-190 35+35
Loin joint Universal pan with roast-
ing rack
1
<
170-180 30+30
Belly Universal pan with roast-
ing rack
1
<
160-170 30+25
Gammon joint Universal pan with roast-
ing rack
1
<
160-170 30+30
Poultry
Chicken Universal pan with roast-
ing rack
1
<
170-180 20+25
Chicken, portion Universal pan with roast-
ing rack
1
<
190-200 20+25
Chicken, quarter (450 g each) Universal pan with roast-
ing rack
1
<
180-190 20+25
Duck Universal pan with roast-
ing rack
1
<
180-190 20+20
Turkey, crown Universal pan with roast-
ing rack
1
<
160-170 15+15
Casserole
Diced meat (beef, pork, lamb) Wire rack + glass roasting
dish with lid
2
<
140 120-150 total
time
Braising steaks Wire rack + glass roasting
dish with lid
2
<
140 120-150 total
time
Chicken Wire rack + glass roasting
dish with lid
2
<
140 60-90
Complete Meal
With beef Wire rack
Universal pan with roast-
ing rack
4
1
<
160, then 200
(Yorkshire pud-
ding)
Weight of meat
(see table
above) + 15-25
for Yorkshire
pudding
With chicken Wire rack
Universal pan with roast-
ing rack
4
1
<
180 Weight of
chicken (see
table above)
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