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18
ROASTING GUIDE
- Frozen meat should be thoroughly thawed before cooking. For large sizes it is advisable to
thaw overnight.
- Frozen poultry should be thoroughly thawed before cooking, the time required depends on the
size of the poultry e.g. a large turkey may take up to 48 hours to thaw.
- Adjust the shelf position so the meat or poultry will be in the centre of the oven.
The TIMES given in the ROASTING GUIDE are approximate.
Cook in oven
180°C (Fan oven)
200°C (Conventional oven)
Approximate cooking time
BEEF
Rare
Medium
Well Done
20 minutes per 450g. (1lb)
plus 20 minutes
25 minutes per 450 g (1 lb)
plus 20 minutes
30 minutes per 450 g (1 lb)
plus 30 minutes
LAMB
Medium
Well Done
25 minutes per 450 g (1 lb)
plus 25 minutes
30 minutes per 450 g (1 lb)
plus 30 minutes
PORK
35 minutes per 450 g (1 lb)
plus 35 minutes
FOWL
20 minutes per 450 g (1 lb)
plus 20 minutes
Notes:
If you are cooking a very large turkey e.g. over 141lb., we recommend that it is turned around
halfway through cooking, so that both legs will be cooked evenly.
Remove any excess fat from the tin before turning, to prevent any fat splashing.
Stuffed meat or poultry should require an extra cooking time
Joints cooked in foil or covered roasters, and for lidded casseroles: add 5 minutes per 450g. (1lb)
to the calculated cooking time.
Smaller joints weighting less than 1.25 k.g. (2 lb.) may require 5 minutes per 450g.
(1lb) extra cooking time.
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