13
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:
•
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
1.25kg (2
1
⁄
2
lb) may require 5 minutes
per 450g (1lb) extra cooking time.
•
Position the oven shelf so that the
meat or poultry will be in the
centre of the oven.
•
It is recommend that the appliance
is cleaned after open roasting.
Cook in oven at gas mark 5
Approximate cooking time
Beef
Rare
20 mins per 450g (1lb), plus 20 mins
Medium
25 mins per 450g (1lb), plus 20 mins
Well Done
30 mins per 450g (1lb), plus 30 mins
Lamb
Medium
25 mins per 450g (1lb), plus 25 mins
Well Done
30 mins per 450g (1lb), plus 30 mins
Pork
35 mins per 450g (1lb), plus 35 mins
Poultry
20 mins per 450g (1lb), plus 20 mins
USING THE OVEN
