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NOTE:
Any food or other cooking utensils placed in the oven during preheating will affect the preheating time.
The preheat time may also vary with installations.
WARNING
When using an alternative cooking mode for fast preheat, be sure to turn the cooking mode to your
required setting before placing food in the oven.
HINT:
To allow for heat loss while placing food into the oven, preheat the oven 10-20°C higher and then reduce
the temperature to your required cooking temperature.
Always preheat the oven when cooking multiple dishes at the same time.
Roasting guide. These cooking charts are intended as a guide only. Temperature, cooking mode 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.