USING THE OVENS
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 splashingand willhelp 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 (21⁄2lb) 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 recommended that the oven is cleaned after open roasting.
Cook in oven at: | Approximate Cooking Time | |
160C - Main Oven (Fanned) | (preheated oven) | |
180˚C - Top Oven (Conventional) |
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Beef | Rare | 20 minutes per 450g (1lb), plus 20 minutes |
| Medium | 25 minutes per 450g (1lb), plus 20 minutes |
| Well done | 30 minutes per 450g (1lb), plus 30 minutes |
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Lamb | Medium | 25 minutes per 450g (1lb), plus 25 minutes |
| Well done | 30 minutes per 450g (1lb), plus 30 minutes |
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Pork |
| 35 minutes per 450g (1lb), plus 35 minutes |
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Poultry |
| 20 minutes per 450g (1lb), plus 20 minutes |
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