Roasting Guide
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Roasting times depend on the weight, shape and texture
of the meat and personal preference. In order to
calculate the roasting time, weigh the meat or poultry,
including the stuffing
, and follow the times given
below.
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F ro zen meat must be
t h o r o u g h l y
t h awed befo re
cooking. For large joints, it is advisable to thaw
overnight.
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Frozen poultry must 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.
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When cooking stuffed meat or poultry, calculate the
cooking time from the
total
weight of the meat
plus
the
stuffing.
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Cooking joints in fo il, cove red roasters, li d d e d
casseroles, or roasting bags will help to reduce meat
shrinkage, give a more moist result and may reduce fat
splashing. Howeve r, a sli g h tly longer cooking times will be
re q u i red,
add
5 - 10 minutes per 450g (1lb) to the
calculated cooking time. When using roasting bags do
not exceed the temperatures recommended by the
manufacturer, and do not allow the roasting bag to touch
the sides or top of the oven.
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Use of a trivet with the roasting tin will reduce fat
splashing during open roasting, and will help to keep the
oven interior clean.
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The use of a roasting tin larger then that supplied is not
advised, as this may impair performance and lead to
extended cooking times.
Meat joints (including chicken) should be roasted at
180 - 200˚C Conventional/ 160 - 180˚C Fanned for
20 - 30 mins per 450g/1lb, plus 20 minutes on shelf
position 2.
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