STOVES Richmond Traditional 1000G, Handbook

Page: 37 / 67

Conventional Oven Roasting Guide
Roasting guide
Roasting times depend on the weight, shape and texture of the meat, and of
course, personal preference. In order to calculate the roasting time, weigh the
meat or poultry, including the stuffing , and follow the times given in the
roasting guide.
Frozen meat must be thoroughly thawed before cooking. For large joints, it
is advisable to thaw overnight.
Frozen poultry must 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.
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.
Helpful hints for roasting
• When cooking stuffed meat or poultry, calculate the cooking time from the
total weight of the meat plus the stuffing.
• Cooking joints in foil, covered roasters, lidded casseroles, or roasting bags will
help to reduce meat shrinkage, give a more moist result and may reduce fat
splashing. However, a slightly longer cooking times will be required, add 5 - 10
minutes per 450g (1lb) to the calculated cooking time. When using roasting
bags do not exceed the temperatures recommended by the manufacturer, and
do not allow the roasting bag to touch the sides or top of the oven.
• Smaller joints weighing less than 1.25kg (2
1
⁄
2
lb) may require 5 minutes per
450g (1lb) extra cooking time.
• Use of a trivet with the roasting tin will reduce fat splashing during open
roasting, and will help to keep the oven interior clean. To further reduce any
fat splashing, potatoes or other vegetables can be roasted around the joint.
• The use of a roasting tin larger then that supplied or recommended is not
advised, as this may impair performance and lead to extended cooking times.