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.
Cook in oven
180
C (Fan oven)
200
C (Conventional oven)
Approximate
cooking time
BEEF
Rare
Medium
Well Done
20 minutes per 450g.
(1lb) plus 20 minutes
25 minutes per 450 g
(1 lb) plus 20 minutes
30 minutes per 450 g
(1 lb) plus 30 minutes
LAMB
Medium
Well Done
25 minutes per 450 g
(1 lb) plus 25 minutes
30 minutes per 450 g
(1 lb) plus 30 minutes
PORK
35 minutes per 450 g
(1 lb) plus 35 minutes
FOWL
20 minutes per 450 g
(1 lb) plus 20 minutes
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.
