10
ROASTING GUIDE
- Frozen meat should be thoroughly
defrosted
before cooking. For large joints it is advisable to
defrost
overnight.
- Frozen poultry should be thoroughly
defrosted
before cooking
.
T
he time required depends on
the size of the bird e.g. a large turkey may take up to 48 hours to
defrost
.
- Adjust the shelf position so the meat or poultry will be in the centre of the oven.
The TIMES given in the ROASTING GUIDE are only approximate because the size
,
shape of the joint and the proportion of bone
will influence cooking times
.
Cook in oven
180
°
C (Fan oven)
Approximate cooking time
200
°
C (Conventional oven)
BEEF
Rare
20 minutes per 450g. (1lb)
plus 20 minutes
Medium
25
minutes per
450 g (1 lb)
plus
20
minutes
Well Done
30
minutes per
450 g (1 lb)
plus
30
minutes
LAMB
Medium
25
minutes per
450 g (1 lb)
plus
25
minutes
Well Done
30
minutes per
450 g (1 lb)
plus
30
minutes
PORK
35
minutes per
450 g (1 lb)
plus
35
minutes
POULTRY
20
minutes per
450 g (1 lb)
plus
20
minutes
Notes:
If you are cooking a very large turkey e.g. over
6kg (
141lb
)
, we recommend that it is
turned
around halfway through cooking so that both legs will be cooked evenly. Remove any
excess
fat from the tin before turning, to prevent any fat splashing.
When cooking stuffed meat or poultry
,
calculate the cooking time from the total weight of
the meat plus the stuffing.
For joints cooked in foil or covered roasters, and for lidded casseroles, add 5 minutes per
450g. (1lb
)
to the calculated cooking time.
Smaller joints weighing less than 1.25 kg (2 lb) may require 5 minutes per 450g (1lb)
extra cooking time.
