Fisher and Paykel BI603MDE1.5 User Guide - Page 30

Roasting meat

Get Fisher and Paykel BI603MDE1.5 PDF manuals and user guides View all Fisher and Paykel BI603MDE1.5 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 30 highlights

US 28 Cooking guidelines CA Roasting meat We recommend you use the meat probe to accurately judge when meat is cooked to your preference. 'Time per lb/450g' is a rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE AERO, AERO BAKE, and AERO BROIL will take less time than with BAKE. Beef Boneless roast - rare Boneless roast - medium Boneless roast - well done Prime or standing rib roast - rare Prime or standing rib roast - medium Prime or standing rib roast - well done Leg of lamb With bone - medium With bone - well done Boneless - medium Boneless - well done Veal Medium Well done Chicken Whole Oven Oven Probe Shelf Temp °F Temp °C Temp °F Probe Temp °C Time (mins per lb/ Best 450 g) Function 3 325 3 325 3 325 3 325 3 325 3 325 160 130-140 54-60 18-32 ROAST 160 150-160 65-70 25-40 ROAST 160 165-175 74-79 30-55 ROAST 160 130-140 54-60 15-30 ROAST 160 150-160 65-70 20-35 ROAST 160 165-175 74-79 25-40 ROAST 3 325 3 325 3 325 3 325 160 150-160 65-70 18-28 ROAST 160 165-175 74-79 20-33 ROAST 160 150-160 65-70 20-35 ROAST 160 170-175 77-79 25-45 ROAST 3 325 3 325 160 150-160 65-70 20-43 ROAST 160 170-175 77-79 25-45 ROAST 3 350-375 175-190 170 75 15-20 TRUE AERO

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
28
US
CA
Roasting meat
We recommend you use the meat probe to accurately judge when meat is cooked to your preference. ’Time per lb/450g’ is a
rough guide and should only be used to estimate when the meat will be ready. Cooking with ROAST, TRUE AERO, AERO BAKE,
and AERO BROIL will take less time than with BAKE.
Shelf
Oven
Temp °F
Oven
Temp °C
Probe
Temp °F
Probe
Temp °C
Time (mins
per lb/
450 g)
Best
Function
Beef
Boneless roast - rare
3
325
160
130-140
54-60
18-32
ROAST
Boneless roast - medium
3
325
160
150-160
65-70
25-40
ROAST
Boneless roast - well done
3
325
160
165-175
74-79
30-55
ROAST
Prime or standing rib roast - rare
3
325
160
130-140
54-60
15-30
ROAST
Prime or standing rib roast - medium
3
325
160
150-160
65-70
20-35
ROAST
Prime or standing rib roast - well done
3
325
160
165-175
74-79
25-40
ROAST
Leg of lamb
With bone - medium
3
325
160
150-160
65-70
18-28
ROAST
With bone - well done
3
325
160
165-175
74-79
20-33
ROAST
Boneless - medium
3
325
160
150-160
65-70
20-35
ROAST
Boneless - well done
3
325
160
170-175
77-79
25-45
ROAST
Veal
Medium
3
325
160
150-160
65-70
20-43
ROAST
Well done
3
325
160
170-175
77-79
25-45
ROAST
Chicken
Whole
3
350-375
175-190
170
75
15-20
TRUE AERO
Cooking guidelines