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.
