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Cook in oven at: Approximate cooking time
190˚C - Conventional oven (preheated oven)
160˚C - Fanned 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
Using the Ovens
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.
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.
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