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 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 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 450 g (1lb) to the calculated cooking time.

Smaller joints weighing less than 1.25kg (212lb) 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 appliance is cleaned after open roasting.

Cook in oven at gas mark 5

Approximate cooking time

 

 

(preheated oven)

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

Lamb

Medium

25 minutes per 450g (1lb), plus 35 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

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Hotpoint Oven manual Roasting guide

Oven specifications

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