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Cooking guidelines
Roasting meat
We recommend you use the cooking probe to accurately judge when meat is cooked to your
preference. ‘Time per pound/450 g’ is a rough guide and should only be used to estimate when
the meat will be ready. Cooking with ROAST, AEROBAKE, and AEROGRILL will take less time than
with BAKE.
Time
(min per
lb/450 g)
Oven
Temp °C
Probe
Temp °C Shelf Best Mode
Beef
Boneless roast - rare 18-32 160-170 54-60 3 ROAST
Boneless roast - medium 25-40 160-170 65-70 3 ROAST
Boneless roast - well done 30-55 160-170 74-79 3 ROAST
Prime or standing rib roast - rare 15-30 160-170 54-60 3 ROAST
Prime or standing rib roast - medium 20-35 160-170 65-70 3 ROAST
Prime or standing rib roast - well done
25-40 160-170 74-79 3 ROAST
Leg of lamb
With bone - medium 18-28 160-170 65-70 3 ROAST
With bone - well done 20-33 160-170 74-79 3 ROAST
Boneless - medium 20-35 160-170 65-70 3 ROAST
Boneless - well done 25-45 160-170 77-79 3 ROAST
Veal
Medium 20-43 160-170 65-70 3 ROAST
Well done 25-45 160-170 77-79 3 ROAST
Chicken
Whole 15-20 175-190 82 3 TRUE AERO
Turkey
With stuffing - well done 17-22 165-175 82 1 TRUE AERO
Well done 15-20 150-165 82 1 TRUE AERO
Pork
Boneless roast - medium 25-40 170-175 63-68 3 AERO BAKE
Boneless roast - well done 30-45 170-175 74-79 3 AERO BAKE
Venison*
Rare
7½
per 2.5
cm of
thickness
225 49-54 4 AERO BAKE
Medium rare
9
per 2.5 cm
of thickness
225 54-60 4 AERO BAKE
*Brown prior to roasting on an oiled skillet or frying pan on high heat. The internal temperature of venison rises
more on standing due to the high cooking temperature, therefore the suggested probe settings are lower than
other rare or medium rare meats.