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Meat Temperature Cooking time
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 25watt, 230 V (Type
E14), 300 °C heat-resistant oven light bulb.
WARNING!
Before cleaning always allow the appliance to
cool down before switching off at the electricity
supply.
Cleaning materials
• Before using any cleaning materials on your
appliance, check that they are suitable and
that their use is recommended by the
manufacturer.
• Cleaners that contain bleach should not be
used as they may dull the surface finishes.
Harsh abrasives and scourers should also
be avoided. Multi-surface anti-bacterial
cleaning products should not be used on the
ceramic hob or on the surrounding trims.
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