Roasting in the oven
Calculating roasting time:
The traditional British method is to al-
low 15 to 20 minutes to the lb, accor-
ding to type of meat, plus approx. 20
minutes, adjusting length of time as roa-
sting proceeds, to obtain the required
result.
Alternatively, multiply the height of the
joint by the time per cm for the type of
meat, as in the chart.
Type of meat
time per cm
height of meat
Beef / Venison
Pork / Veal / Lamb
Sirloin fillet
15-18 mins.
12-15 mins.
8-10 mins.
Example:
Beef roast, 8 cm high
8 x 15 mins. per cm = 120 mins. roa-
sting time
Please note:
Do not select a
roasting temperature
which is higher than that recommen-
ded. The meat will become brown, but
will not be cooked properly.
Browning only occurs towards the end
of the
roasting time
. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
After the roasting process is finished
take the roast out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes.
This helps retain juices when the meat
is carved.
Useful hints
Roasting in a covered pot
L
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Roasting on the rack
K
Place a little water in the tray. Add a litt-
le fat or oil to very lean meat or place a
few strips of bacon on the top. Do not
add too much liquid to the tray during
cooking as this will hinder the browning
process.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Roasting deep frozen meat
Deep frozen meat should be defrosted
first.
37
