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
Medium
25
minutes per
450 g (1 lb)
plus
25
minutes
Well Done
30
minutes per
450 g (1 lb)
plus
30
minutes
35
minutes per
450 g (1 lb)
plus
35
minutes
20
minutes per
450 g (1 lb)
plus
20
minutes
ROASTING GUIDE
- Frozen meat should be thoroughly thawed before cooking. For large joints it is
advisable to thaw overnight.
- Frozen poultry should be thoroughly thawed before cooking, the time required
depends on the size of the bird e.g. a large turkey may take up to 48 hours to thaw.
- 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
and age of the bird will influence cooking times as will the shape of a joint and the
proportion of bone.
Notes:
If you are cooking a very large turkey e.g. over 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 k.g. (2 lb.) may require 5 minutes per 450g.
(1lb) extra cooking time.
Cook in oven
180
°
C (Fan oven)
200
°
C (Conventional oven)
Approximate cooking time
BEEF
LAMB
PORK
FOWL
9
