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cookING GUIDE (coNtINUED)
roasting Meat
1 . place the meat in the oven and set the temperature
between 180°c and 200°c . It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it
easier to clean your oven .
2 . use the grill / oven dish and grill insert .
place the meat on the insert .
3 . Do not pierce the meat, as this will allow juices
to escape .
4 . when the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand
for about 10 minutes . this will help retain the
juices when the meat is carved . the table shows
temperatures and cooking times for different kinds
of meat . these may vary depending on the thickness
or bone content of the meat .
Meat
Beef
lamb
veal
pork
roasting poultry and fish
1 . place the poultry or fish in an oven set at a moderate
temperature of 180°c .
2 . place a layer of foil over the fish for about three
quarters of the cooking time .
the table shows temperatures and cooking times
for different kinds of fish and poultry . these may vary
depending on the thickness or bone content of the meat .
poultry &
fish
chicken
Duck
turkey
fish
oven / grill dish with wire rack insert
recommended temperature
180°c – 200°c
rare
Medium
well done
180°c – 200°c
Medium
well done
180°c – 200°c
well done
180°c – 200°c
well done
recommended
Minutes per
temperature
kilogram
180°c – 200°c
45 – 50
180°c – 200°c
60 – 70
180°c – 200°c
40 – 45 (<10kg)
35 – 40 (>10kg)
180°c – 200°c
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Grilling GUIDE
WARNING!
NOTE: Always clean the grill / oven dish after every
use. Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
as a method of cooking, grilling can be used to:
• E nhance the flavours of vegetables, fish, poultry
and meat .
• S eal the surface of the food and retain the
natural juices .
this table shows how to grill different types of meat:
Beef
Minutes per
lamb
kilogram
35 – 40
45 – 50
sausages
55 – 60
poultry
40
fish
60
60
Bacon
60
Guide to better grilling
steak
chops
fish
Bacon
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food . these times should only be used as a guide and
remember to turn the food over half way through the
cooking process .
for better grilling results, follow these easy instructions:
1 . preheat grill for at least 5 minutes .
2 . choose only prime cuts of meat or fish . If the cut is
less than 5mm thick it will dry out . If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw .
3 . Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which
could result in a fire .
4 . Baste the food during cooking with butter, olive oil
or marinade . Grilled food is better if marinated
before cooking .
5 . use tongs to turn food as a fork pierces the surface
and will let juices escape .
fan Grill
the "fan Grill" assists the grilling process by circulating
the heat evenly around the food . the recommended
temperature setting is 180°c for all fan grilling functions .
1 . place the grill dish on the bottom rack .
2 . place meat / poultry on an oven shelf above the grill dish .
3 . wipe off any oil or fat which spatters while the oven
is still warm .
tenderloin, rump, sirloin . Brush with oil or
melted butter, especially if the meat is
very lean .
loin chops, short loin chops, chump chops,
and forequarter chops . remove skin or cut
at intervals to stop curling . Brush with oil or
melted butter .
prick sausages to stop skin from bursting .
Divide into serving pieces . Brush with oil .
Brush with oil or melted butter and lemon
juice .
remove rind . Grill flat .
15 – 20 minutes
20 – 30 minutes
8 – 10 minutes
4 – 5 minutes
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