Oven Cookery Notes
14
The secret of succulent, tender meat, is not to roast quickly at too
high a temperature. Best results are obtained when roasting is carried
out at low temperatures. When a lower temperature is used, joint
loses less weight, is more tender (too high a temperature causes
meat to be tough and dry), and the splashing of fat onto oven interior
is reduced. When a complete meal is being cooked in the oven, cooking
time may need to be increased, and temperature may need to be
raised for approximately the last 30 minutes of the cooking period
(for instance when cooking Yorkshire pudding to serve with roast
beef).
The times and temperature suggested should be used as a guide but
may vary according to:–
1.
Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking period than a long
thin joint.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than
a large one, whereas a large joint over 3kg (6lbs) will cook in
the time given for ‘minutes’ per 450g (1lb) without the ‘minutes’
over added.
c) Boned/rolled and stuffed joints take longer to cook through
than those with a bone. (The weight of stuffing should be
added to the oven ready weight of meat/poultry to calculate
roasting times.)
Never
use meat pans larger than 390 x 300mm (15”x12”) and baking
trays no larger than 330x255mm (13”x10”), these should be positioned
centrally on the oven shelf. Food should not be placed directly on the
floor of the oven. To avoid unnecessary cleaning, rod shelves which
are not in use, should be removed from the oven.
Temperature and
Time
Meat pan and rod
shelves
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