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 (unless packaging
advises otherwise). The time required depends on the size of the bird - eg; a large
turkey may take up to 48 hours to thaw.
Adjust the shelf positions 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 the joint and
the proportion of bone.
18
Using The Main Oven
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 (unless packaging
advises otherwise). The time required depends on the size of the bird - eg; a large
turkey may take up to 48 hours to thaw.
Adjust the shelf positions 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 the joint and
the proportion of bone.
Cook in oven at:
Approximate cooking time
180˚C
fan oven
(preheated oven)
200˚C
conventional oven
Beef
Rare
20 minutes per 450g (1lb)
plus 20 minutes
Medium
25 minutes per 450g (1lb)
plus 25 minutes
Well done
30 minutes per 450g (1lb)
plus 30 minutes
Lamb
Medium
25 minutes per 450g (1lb)
plus 25 minutes
Well done
30 minutes per 450g (1lb)
plus 30 minutes
Pork
35 minutes per 450g (1lb)
plus 35 minutes
Poultry
20 minutes per 450g (1lb)
plus 20 minutes
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