Table of Contents
Advertisement
USING THE MAIN OVEN - ELECTRIC
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 advis-
able 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 (conventional)
Beef
Lamb
Pork
Poultry
Approximate Cooking Time
(preheated oven)
Rare
20 minutes per 450g (1lb), plus 20 minutes
Medium
25 minutes per 450g (1lb), plus 25 minutes
Well done
30 minutes per 450g (1lb), plus 30 minutes
Medium
25 minutes per 450g (1lb), plus 25 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:
•
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 (2½lb) may require 5 minutes
per 450g (1lb) extra cooking time.
•
Position the oven shelf so that the
meat or poultry is in the centre of the
oven.
•
It is recommended that the appliance
is cleaned after open roasting.
9.100
Hide quick links:
Advertisement
Table of Contents
