Roasting Guide - Belling BI 60 G User's Manual And Installation Instructions

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.
joints it is advisable to thaw overnight.
Frozen poultry should be thoroughly
thawed before cooking.
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.
Cook in oven at gas mark 5
Beef
Lamb
Pork
Poultry
Using the Oven
For large
The time
Approximate cooking time
(preheated oven)
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
Medium 25 minutes per 450g (1lb), plus 35 minutes
Well done 30 minutes per 450g (1lb), plus 30 minutes
35 minutes per 450g (1lb), plus 35 minutes
20 minutes per 450g (1lb), plus 20 minutes
Notes:
I When cooking stuffed meat or
poultry calculate the cooking time
from the total weight of the meat
plus the stuffing.
I For joints cooked in foil or covered
roasters, and for lidded casseroles,
add 5 minutes per 450 g (1lb) to
the calculated cooking time.
I Smaller joints weighing less than
1.25kg (2
minutes per 450g (1lb) extra
cooking time.
I Position the oven shelf so that the
meat or poultry will be in the
centre of the oven.
I It is recommended that the appliance
is cleaned after open roasting.
11
lb) may require 5
⁄
1
2