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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 over night.
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.
Cook in main oven at:
160°C - 180°C (fanned)
180°C - 200°C (conv.)
Rare
Beef
Medium
Well
done
Medium
Lamb
Well
done
Pork
Poultry
Notes:
When cooking stuffed meat or poultry
4
calculate the cooking time from the total
weight of the meat plus the stuffing.
For joints cooked in foil or covered
4
roasters, and for lidded casseroles, add 5
minutes per 450g (1lb) to the calculated
cooking time.
R O A S T I N G G U I D E
Approximate Cooking
Time (preheated oven)
20 minutes per 450g
(1lb), plus 20 minutes
25 minutes per 450g
(1lb), plus 25 minutes
30 minutes per 450g
(1lb), plus 30 minutes
25 minutes per 450g
(1lb), plus 25 minutes
30 minutes per 450g
(1lb), plus 30 minutes
35 minutes per 450g
(1lb), plus 35 minutes
20 minutes per 450g
(1lb), plus 20 minutes
Smaller joints weighing less than 1.25kg
4
(2½lb) may require 5 minutes per 450g
(1lb) extra cooking time.
Position the oven shelf so that the meat
4
or poultry is in the centre of the oven.
It is recommended that the appliance is
4
cleaned after open roasting.
R O A S T T U R K E Y
Roasting turkey involves cooking two different types
of meat - the delicate light breast meat, which must
not be allowed to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough for the legs
to cook, so frequent basting is necessary. The breast
meat can be covered once browned.
To test if the turkey is cooked, push a fine skewer into
the thickest part of the thigh. If the juices run clear,
the turkey is cooked. If the juices are still pink, the
turkey will need longer cooking.
Always make sure that the turkey is
4
completely thawed and that the giblets
are removed before cooking.
Turkey should be roasted at gas mark 5
4
for 20 minutes per lb, plus 20 minutes,
unless packaging advises otherwise.
The turkey can be open roasted, breast
4
side down, for half of the cook time, and
then turned over for the remainder of the
cooking time.
If the turkey is stuffed, add 5 minutes per
4
1lb to the cooking time.
If roasting turkey covered with foil, add 5
4
minutes per 1lb to the cooking time.
Please note: for all other Roasting guides
4
refer to main oven section and see table.
33
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