Product
|
Oven bake
|
B.B.Q / pan fry
|
Beef
|
Temp
|
Time
|
Heat & time
|
Rib eye, sirloin, rump, blade
|
Medium 180ºC
|
40 mins per kilo + 20 min
|
Medium heat
10 – 15 mins
|
Fillet 500g – 1kg
|
200ºC
|
30 – 40 mins
|
|
Mignon / Wellington
|
200ºC
|
20 mins
|
|
Casserole
|
150ºC
|
2 hours
|
|
Stir fry
|
|
|
Hot wok
5 min in small batches
|
Beef rotolo
|
180ºC
|
30 mins |
|
Lamb
|
Easy carve, silvertop
|
180ºC
|
1 hour 20 mins
|
|
Leg traditional 2kg
|
180ºC
|
2 hours
|
|
Lamb rump, lamb round, rolled loin
|
180ºC
|
40 – 45 mins
|
|
Lamb butterfly
|
180ºC
|
50 mins
|
Medium heat, hood down
40 mins
|
Eye of loin, lamb steak cutlets
|
|
|
Medium heat
4 mins on both sides
|
Slow roast lamb
|
150ºC
|
4 ½ hours
|
|
Poultry
|
Whole #17
|
180ºC
|
2 hours
|
|
Butterfly chicken
|
180ºC
|
50 mins
|
Medium heat – 40 mins
|
Souvlaki, tandoori thigh, drummettes, spatchcock, Kiev
|
180ºC
|
35-45 mins
|
|
Duck breast
|
220ºC for 10 mins, then
180ºC for 30 mins
|
|
Pork
|
Infused roast 1.2kg
|
180ºC
|
1 hour 20 mins
|
|
Rolled pork 1.5kg
|
220ºC for 10 mins, then
180ºC for 1 hour 20 mins
|
|
Pork spare ribs
|
180ºC
|
35-40 mins
|
Medium heat – 20 mins
|
Sausages
|
Kebabs / sausages / rissoles
|
|
|
Medium heat 10 –15 mins
|
Sausage rolls
|
180ºC
|
35 mins
|
|