Installation guide

CONVENTIONAL OVEN COOKERY NOTES
33
Times and temperatures for
roasting
The secret of succulent, tender meat is
not to roast it too quickly at too high a
temperature. Best results are obtained
when roasting is carried out at a low
temperature. When a lower tempera-
ture is used, the joint loses less weight
and is more tender (too high a temper-
ature causes meat to be dry and
tough), the splashing of fat is also
reduced to a minimum. When a com-
plete meal is being cooked in the
oven, cooking time may need to be
increased, and the temperature may
need to be raised for the last 30 min-
utes or so. (i.e. when cooking
Yorkshire Puddings to be served with a
roast beef).
The suggested times and temperatures
given below should be used as a
guide, but may vary according to:-
l
Whether you prefer meat well done,
rare or medium.
l
The size and shape of your joint:
i
A short thick joint takes longer to
cook than a long thin joint.
i
A small joint under 1.5kg takes
longer per 450g to cook in the time
given for ‘minutes’ per 450g, this is
without the extra minutes added at the
end.
i
Boned, rolled and stuffed joints take
longer to cook through than those with
a bone. The weight of the stuffing
should be added to the oven ready
weight of meat/poultry to calculate the
roasting time.
08 27095 00- 152A CC 14/6/04 11:00 am Page 35