Roasting Guide
●Roasting times depend on the weight, shape and texture of the meat and personal preference. In order to calculate the roasting time, weigh the meat or poultry, including the stuffing, and follow the times given below.
Meat joints (including chicken) should be roasted at 180 - 200˚C Conventional/ 160 - 180˚C Fanned for 20 - 30 mins per 450g/1lb, plus 20 minutes on shelf position 2.
●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.
●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.
●Use of a trivet with the roasting tin will reduce fat splashing during open roasting, and will help to keep the oven interior clean.
●The use of a roasting tin larger then that supplied is not advised, as this may impair performance and lead to extended cooking times.
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