Fisher & Paykel OB30 - Manual (Page 30)

28
US CA
Roasting mea
t
W
e
r
e
commend y
ou use the meat pr
obe t
o
ac
curat
ely judge when meat is c
ooked t
o
y
our pr
ef
er
enc
e.
’T
ime per lb/450g
’ is a
rough guide and should only be used t
o
estimat
e
when the meat will be r
eady
. C
ook
ing with RO
AST
, TRUE AERO
, AERO BAKE,
and AERO BROIL will take less time than with BAKE.
Shelf
O
v
en
Temp °F
O
v
en
Temp °C
P
robe
Temp °F
P
robe
Temp °C
T
ime (mins
per lb/ 450 g)
Best Func
tion
Beef Boneless r
oast - rar
e
3
325
160
130-140
54-60
18-32
R
O
A
ST
Boneless r
oast - medium
3
325
160
150-160
65-70
25-40
RO
AST
Boneless r
oast - w
ell done
3
325
160
165-175
74-79
30-55
RO
AST
P
rime or standing rib r
oast - rar
e
3
325
160
130-140
54-60
15-30
RO
AST
P
rime or standing rib r
oast - medium
3
325
160
150-160
65-70
20-35
RO
AST
P
rime or standing rib r
oast - w
ell done
3
325
160
165-175
74-79
25-40
RO
AST
Leg of lamb W
ith bone - medium
3
325
160
150-160
65-70
18-28
RO
AST
W
ith bone - w
ell done
3
325
160
165-175
74-79
20-33
RO
AST
Boneless - medium
3
325
160
150-160
65-70
20-35
RO
AST
Boneless - w
ell done
3
325
160
170-175
77-79
25-45
RO
AST
V
eal
M
edium
3
325
160
150-160
65-70
20-43
RO
AST
W
ell done
3
325
160
170-175
77-79
25-45
RO
AST
Chick
en
Whole
3
350-375
175-190
170
75
15-20
TRUE AERO
Cooking guidelines