Roasting Guide
Roasting Meats |
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| Always calculate the | |||
Meat joints and poultry should be roasted at Gas mark 5 |
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| weight of the meat or | ||||
for 20 - 30 mins per 450g/1lb, plus 20 minutes on shelf |
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| poultry and include any | ||
position 2. |
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| stuffing. | ||
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| Roasting times also | |||
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| depend on the shape | ||
Roast turkey |
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| and texture of the meat | ||
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| and personal tastes. | |||
Roasting turkey perfectly involves cooking two different |
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types of meat - the delicate light breast meat, which must |
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| Defrost frozen meat and | |||
not be allowed to dry out, and the darker leg meat, which |
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| poultry thoroughly. For | ||||
takes longer to cook. |
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| large joints thaw over | ||
• The turkey must be roasted long enough for the legs to |
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| can take up to 48 | ||
cook, so frequent basting is necessary. The breast |
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| night. | A large turkey | |
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| hours. | Never try to | ||
meat can be covered once browned. |
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| cook meats which have | ||
• Turkey should be roasted at Gas mark 4 for 20 mins |
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| not been properly | ||
per 1lb/450g, plus 20 minutes. |
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| defrosted. | ||
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• The turkey can be open roasted, breast side down, for |
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i | Covering roasts will help | ||||
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half of the cook time, and then turned over for the |
| maintain moisture. You | |||
remainder of the cooking time. |
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| bags, covered roasting | ||
• If the turkey is stuffed, add 5 minutes per 1lb to the |
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| can use foil, roasting | ||
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| tins and casserole | |||
cooking time. |
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| dishes, but you will | ||
• If roasting turkey covered with foil, add 5 minutes per |
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| need to add to the | ||
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| cooking time to allow | |||
1lb to the cooking time. |
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| for this. | ||
• To test if the turkey is cooked, push a fine skewer into |
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| Add 5 - 10 minutes per | ||
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| 450g (1lb) to your | |||
the thickest part of the thigh. If the juices run clear, |
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| calculated coking time. | ||
the turkey is cooked. If the juices are still pink, the |
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| If you use a roasting | ||
turkey will need longer cooking. Always make sure |
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| bag don’t exceed | ||
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| temperatures set by the | |||
that the turkey is cooked properly before serving. |
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| manufacturer, or allow | ||
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| the roasting bag to | ||
Turkey Roasting times |
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| touch the sides or top | ||
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| of the oven. | |||
Most Turkeys are measured by the kilogram. Timing |
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should be calculated in either of these ways: |
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| Using a trivet with your | |||
• 40 minutes per 1kg plus 10 minutes per 1/4 kg or 20 |
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minutes per 1lb, plus 20 minutes. |
| i | reduce fat splashes - | ||
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| roasting tin helps to | |||
Turkey Sizes |
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| keeping the oven. | ||
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The maximum size Turkey for this appliance is: 20lbs / |
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i | Always use a roasting | ||||
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9kgs (appoximate). |
| tin which fits your oven | |||
Please do not attempt to roast a Turkey larger than this, |
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| - a tin which is too large | ||
as the results cannot be guaranteed. |
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| cooking times. | ||
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| may lead to longer | ||
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