Stanley BRANDON 60K Operation Instructions Manual page 15

Whichever roasting method you choose, the joint
should first be weighed to calculate the cooking
time. Place the meat on the grilling rack in the
roasting tin, fat side uppermost. This will baste the
meat as it is cooking, but check the roast from time
to time and using a metal spoon, baste the meat
yourself.
TYPE OF MEAT
BEEF ON THE BONE
SIRLOIN
FORE RIB
BEEF BONED AND ROLLED
TOPSIDE
TOP RUMP
FILLET
ROLLED RIB
PORK ON THE BONE
SHOULDER
LOIN
LEG
PORK BONED AND ROLLED
SHOULDER
LOIN
LEG
LAMB ON THE BONE
CROWN
GUARD OF HONOUR
LEG
BEST END
LOIN
LAMB BONED AND ROLLED
VEAL BONED AND ROLLED
TOPSIDE
SHOULDER
FILLET
VENISON ON THE BONE
HAUNCH (LEG)
SADDLE
RABBIT/HARE
CHICKEN
TURKEY
3.6 - 4.5 kg (8 - 10 lb)
4.9 - 5.4 kg (11 - 12 lb)
5.4 - 6.3 kg (12 - 14 lb)
6.3 - 7.2 kg (14 - 16 lb)
7.2 - 8.1 kg (16 - 18 lb)
8.1 - 9 kg (18 - 20 lb)
DUCK
GOOSE
PHEASANT
GROUSE
PARTRIDGE
RECIPE NOTES
Eggs used are size 3 unless otherwise stated.
All herbs used are fresh unless otherwise stated. If unavailable use dried herbs in half the quantity stated.
Milk should be full-fat unless otherwise stated
Spoon measures are level unless otherwise stated.
If you are using a meat thermometer, do take care
when inserting it that it does not touch bone or
excess fat. This will give you a false internal reading.
Stuffed joints of meat will need extra cooking time -
approximately 10 minutes more for every 500g
(1 lb).
TEMPERATURE TIMING per 500g (1 lb)
o
180 C RARE 10 mins + 10 mins over
MED 12mins + 12 mins over
WELL DONE 20 mins + 20 mins over
o
180 C RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
o
180 C 25 mins + 25 mins over
o
180 C 30 mins + 30 mins over
o
180 C MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
o
180 C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
o
180 C MED 20 mins + 20 mins over
WELL DONE 25 mins + 25 mins over
o
180 C RARE 12 mins + 12 mins over
MED 15 mins + 15 mins over
WELL DONE 20 mins + 20 mins over
o
180 C Up to 1 kg (2 lb): 45 - 60 mins
Up to 2 kg (4 1/2 lb): 60 - 90 mins
o
190 C 20 mins + 20 mins over
o
160 C
3 1/2 - 3 3/4 hrs
3 3/4 - 4 hrs
4 - 4 1/2
4 1/4 - 4 1/2 hrs
4 1/2 - 4 3/4 hrs
4 3/4 - 5 hrs
o
200 C MED 25 mins + 25 mins over
WELL DONE 30 mins + 30 mins over
o
180 C 20 mins + 20 mins over
o
200 C 50 - 60 mins total cooking
o
220 C 30 - 45 mins total cooking
o
220 C 45 mins total cooking
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