24
Using the Ovens
Helpful hints for roasting
When cooking stuffed meat or
poultry, calculate the cooking time
from the total weight of the meat
plus the stuffing.
Cooking joints in foil, covered
roasters, lidded casseroles, or
roasting bags will help to reduce
meat shrinkage, give a more moist
result
and
may
reduce
fat
splashing.
However, a slightly
longer cooking times will be
required, add 5 - 10 minutes per
450g (1lb) to the calculated cook-
ing time.
When using roasting
bags do not exceed the tempera-
tures recommended by the manu-
facturer, and do not allow the
roasting bag to touch the sides or
top of the oven.
Smaller joints weighing less than
1.25kg (2
1
⁄
2
lb) may require 5 min-
utes per
450g (1lb) extra cook-
ing time.
Use of a trivet with the roasting tin
will reduce fat splashing during
open
roasting, and will help
to keep the oven interior clean. To
further reduce any fat splashing,
potatoes or other vegetables can
be roasted around the joint.
The use of a roasting tin larger
than that recommended is not
advised, as this may impair per-
formance and lead to extended
cooking times.
Roast turkey
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 fre-
quent basting is necessary. The breast
meat can be covered once browned.
Turkey should be roasted at
190˚C - Conventional / 160˚C -
Fanned
for 20 minutes per 1lb -
plus 20 minutes - unless packag-
ing advises otherwise.
The turkey can be open roasted,
breast 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 min-
utes per 1lb to the cooking time.
If roasting turkey covered with foil,
add 5 minutes per 1lb to the cook-
ing time.
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.
