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14
Roasting guide. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Type of Meat
Approx. 450 grams =
1lb
Cuts of Meat
Time per lb
(allow)
Oven Temperature
0
C
Beef
Prime Rib, rolled
sirloin bolar blade,
Top Loin, New York
Strip Sirloin
30 minutes per 1lb
20 minutes per 1lb
180
0
– 200
0
180
0
- 200
0
Veal
Shoulder or leg (with
bone or rolled)
20-25 minutes per 1lb
180
0
- 200
0
Lamb
Leg, shoulder (loin or
rolled)
20-25 minutes per 1lb
180
0
- 200
0
Pork
Leg loin
45 minutes per 1lb
220
0
-230
0
/ 180
0
-200
0
Pork leg should be cooked at a higher temperature for the first 15-25 minutes then reduced to
lower temperature for remaining cooking time.
Type of Poultry
Size of Meat
Time per lb
Oven Temperature
0
C
Chicken
Whole or pieces
30 minutes per lb.
180
0
- 200
0
Duck
3lbs – 4.1lbs
30 minutes per lb.
+ 35 minutes extra
180
0
- 200
0
Turkey
5.4lbs – 21lbs
40-50 minutes per lb.
+ 35 minutes extra
180
0
- 200
0
.
Turkey should be well basted and turned during cooking
Type of Fish
Cuts of Fish
Time per lb
Oven Temperature
0
C
Fish
Whole or fillets
10 minutes per lb.
170-190
0
C
In Conventional Oven mode, fish should be covered for the first ¾ of the cooking time to help
retain moisture.
Baking guide. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Oven Temperature
0
C
General Times
Foods Suitable
130
0
– under
Very slow
Small meringues, pavlova, custard, reheating
130
0
- 150
0
Slow
Rich fruit cake, light fruit cake
150
0
- 180
0
Moderate
Casseroles, deep butter cake
180
0
- 200
0
Moderately hot
Shallow butter cakes, sponges, biscuits, meat loaf,
baked fish
200
0
- 230
0
Hot
Swiss roll, patty cakes, rock cakes, short crust pastry
230
0
– and over
Very Hot
Scones, Choux pastry
DEFROST /
P
P
r
r
0
0
1
1
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