USING THE OVEN
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 advisable to thaw overnight.
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.
Notes:
When cooking stuffed meat or poul-
try 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 (2
1⁄2
lb) may require 5 minutes
per 450g (1lb) extra cooking time.
Position the oven shelf so that the
meat or poultry will be in the centre
of the oven.
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Summary of Contents for NWED50B
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