Christmas Cooking Menu

ROAST TURKEY

Take out of the fridge half an hour before cooking. Season and rub with oil or butter, truss and tie the legs.

Whole (stuffed) - 35 minutes per kg, 160°C fan forced…..74°C internal temp.

Buffe - 30 minutes per kg, 160°C fan forced…..74°C internal temp.

Place on shelf 2 and remove trays that you are not using.

BAKED HAM

Remove the rind gently, score gently into diamonds and clove and baste with desired syrup.

30 minutes per kg, 160°C fan assist, the internal temp must be over 60°C (can be up to 75°C if you wish).

Baste every 20 to 30 minutes with your syrup, rest for 15 minutes.

ROAST PORK

Salt the scored rind for at least a couple of hours, or overnight.

Wash off to remove the salt and dry with a paper towel.

Place on rack in a baking tray.

Rub with a small amount of oil and sprinkle with salt.

35 minutes per kg, 190°C super cook…. 74°C internal temp

ROAST POTATOES

Peel and cut to size. Dry with paper towel.

Toss in oil, paprika and seasoning.

190°C supercook, 40+ minutes depending on size.

PAVLOVA

A 6-egg pavlova.

120°C on fan forced for 1.5 hours.

CHRISTMAS CAKE

Rich Christmas cake. 130-140°C on Static.

Light fruit cake. 150°C on Static.

SHORTBREAD

140°C on Fan Forced for 30 minutes.

CHRISTMAS PUDDING

100°C on Steam for 4-6 hours, depending on the size of the pudding bowl.

Steam on Christmas morning for 3-4 hours depending on size.