Using the Oven
15
Roasting guide
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 the bone.
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 -
eg; a large turkey may take up to 48
hours to thaw.
Use of a trivet with a roasting tin will
reduce fat splashing and will help to keep
the oven interior clean. Alternatively, to
help reduce fat splashing, potatoes or
other vegetables can be roasted around
the meat / poultry.
Notes:
G
When cooking stuffed meat or poultry,
calculate the cooking time from the
total weight of the meat plus the stuff-
ing.
G
For joints cooked in foil or covered
roasters, and for lidded casseroles,
add 5 minutes per 450g (1lb) to the
calculated cooking time.
G
Smaller joints weighing less than
1.25kg (2
1⁄2
lb) may require 5 minutes
per 450g (1lb) extra cooking time.
G
Position the oven shelf so that the
meat or poultry will be in the centre
of the oven.
G
It is recommended that the appliance is
cleaned after open roasting. Allow
the appliance to cool before attempt-
ing to clean it.
Gas Mark
Approx cooking time
(pre-heated oven)
Shelf position
Beef
3 or 4
20-25 minutes per 450g (1lb),
plus 35 minutes
2
Lamb
3 or 4
20-30 minutes per 450g (1lb),
plus 35 minutes
2
Pork
3 or 4
30-35 minutes per 450g (1lb),
plus 30 minutes
2
Poultry -
up to 4kg (8lb)
3 or 4
23-28 minutes per 450g (1lb),
plus 25 minutes
2
Poultry -
up to 5.5kg (8-12lb)
2 or 3
20 minutes per 450g (1lb),
plus 20 minutes
2
Casserole cooking
1 or 2
1
1⁄2
- 2 hours
2 or 3
