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Table: Meat, roasting, casseroles
Meat
Fan Cooking Rotitherm Time
Shelf
position
Tempe-
rature
ºC
Shelf
Position
Tempe-
rature
2
ºC
hrs. : min.
Pork
Shoulder; leg;
rolled;
boned spare rib;
loin of pork
2 170-180 2 150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Beef
Inexpensive cuts 2 160-170 - -
0:35-0:40
per 450 g/1 lb
plus 15-20 mins
Prime cuts
-rare 2
170-
180
1)
1)Pre-Heat oven.
2)For rotitherm roasting and joints of 5 lb & over eliminate the additonal time.
The figures printed bold indicate the best oven function and temperature to use in
each case.
Select the lower temperature to start with, then select the higher one only if re-
quired.
3
or 2
150-
160
1)
0:15-0:20
per 450 g/1 lb
plus 15-20 mins
-medium 2 170-180
3
or 2
150-160
0:20-0:25
per 450 g/1 lb
plus 25-25 mins
-well done 2 170-180 2 150-160
0:30-0:35
per 450 g/1 lb
plus 25-30 mins
Yorkshire pudding
- small 3 200
1)
3 250 0:10-0:15
- large 2
180-
190
1)
2 220-230 0:30-0:40
Lamb 2 170-180 2 150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins
Veal 2 170-180
3
or 2
150-160
0:30-0:35
per 450 g/1 lb
plus 30-35 mins