• General rules when roasting meat and chicken:

    • Chicken 500g – 3,5kg: 30 minutes at 220°C + 10 minutes per 500g at 180°C.
    • Beef on the bone: 10 minutes at 220°C + 15 minutes per 500g for rare, 20 minutes for medium and 25 minutes for well done.
    • Beef off the bone: 10 minutes at 220° + 10 minutes per 500g for rare, 15 minutes for medium and 20 minutes for well done.
    • Whole fillet: 8 minutes per 500g at 220°C.
    • Slow-roasted lamb: 25 minutes at 160°C + 25 minutes per 500g.
    • Pork: 30 minutes at 190°C + 30 minutes per 500g.

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