Care and cleaning

Roasting chart
Meat
Temperature
Cooking time
Beef/ Beef boned
160 - 180 °C
0:20 - 0:35 minutes per ½kg (1lb)
and 0:20 - 0:35 minutes over.
Mutton/Lamb
160 - 180 °C
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:35 minutes over.
Pork/Veal/Ham
160 - 180 °C
0:30 - 0:40 minutes per ½kg (1lb)
and 0:30 - 0:40 minutes over.
Chicken
160 - 180 °C
0:20 - 0:25 minutes per ½kg (1lb)
and 0:20 minutes over.
Turkey/Goose
160 - 180 °C
0:20 - 0:25 minutes per ½kg (1lb)
up to 3½kg (7lb) then 0:10 minutes
per ½kg (1lb) over 3½kg (7lb).
Duck
160 - 180 °C
0:25 - 0:35 minutes per ½kg (1lb)
and 0:25 - 0:30 minutes over.
Pheasant
160 - 180 °C
0:35 - 0:40 minutes per ½kg (1lb)
and 0:35 - 0:40 minutes over.
Rabbit
160 - 180 °C
0:20 minutes per ½kg (1lb) and
0:20 minutes over.
INTERNAL TEMPERATURES –
Rare: 50-60°C; Medium: 60-70°C; Well done:
70-80°C
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 tempera-
tures and longer cooking times are recommen-
ded for less tender cuts, or larger joints.
Wrap joints in foil if preferred, for extra browning
uncover for the last 0:20 – 0:30 min. cooking
time.
Care and cleaning
Replacing the light bulb
Replace the bulb with a 25 watt, 230 V, 300°C
heat-resistant oven light bulb.
  WARNING!
Disconnect the appliance from the electricity
supply and make sure the device is cool before
replacing the bulb.
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