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Roasting chart
N Fan grill system 165 °C
Type of meat Roasting time in minutes: G
Roast
probe
Finish
1 kg 2 kg 3 kg
Pork
Loin 100-120 120-130 130-140 75-80 °C well done
Shoulder 100-120 120-130 130-140 75-80 °C well done
Leg cut 100-120 120-130 130-140 78-80 °C well done
"Kasseler" rib 50-60 60-70 65-75 70-75 °C well done
Beef
Topside 100-120 120-130 130-140 75-80 °C well done
Fillet 45-55 55-60 60-65 60-65 °C medium rare
Sirloin 45-55 55-60 60-65 55-60 °C medium rare
Veal
Neck - 80-90 - 68-75 °C medium rare
Shoulder 100-110 110-120 120-130 75-80 °C well done
Leg cut 100-110 110-120 120-130 75-80 °C well done
Fillet 45-55 55-60 60-65 60-65 °C medium rare
Lamb
Rack of lamb - 55-60 - 68-75 °C medium rare
Shoulder of lamb - 130-140 - 75-80 °C well done
Poultry
Chicken 50-60 - - - well done
Duck - 80-90 90-100 - well done
Goose - - 120-150 80-85 °C well done
Turkey - - 130-150 80-85 °C well done
Game
Saddle of venison - 50-60 60-70 65-70 °C medium rare
Roast venison - 100-120 120-150 75-80 °C well done
Leg of venison - 100-130 - 75-80 °C well done
The information given in this chart is intended only as a guide. See the cookbook
supplied with your oven for further details.
Roasting
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