Using
the
Oven
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
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
(11b)
to
the calculated cooking time.
• Smaller
joints
weighing
less
than
1.25kg
(2'hlb)
may
require
5
minutes
per
450g
(11b) extra
cooking time.
• Position the oven shelf so that the
meat
or
poultry
will
be in the
centre
of
the oven.
•
It
•
is
recommended that the appliance
is cleaned after open roasting.
Cook
in
oven
at
180
0
C
Approximate
cooking
time
(preheated oven)
Beef
Rare
Medium
Well
done
20
minutes per
4509
(1Ib), plus
20
minutes
25
minutes per
4509
(1Ib), pius
20
minutes
30
minutes per
4509
(1Ib), plus
30
minutes
Lamb
Medium
Well
done
25
minutes per
4509
(1Ib), plus
25
minutes
30
minutes per
4509
(1Ib), plus
30
minutes
Pork
35
minutes per
4509
(1Ib), plus
35
minutes
Poultry
20
minutes per
4509
(1Ib), plus
20
minutes
13
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