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Roasting Guide
Roasting Meats
Meat joints and poultry should be roasted at Gas mark 5
for 20 - 30 mins per 450g/1lb, plus 20 minutes on shelf
position 2.
Roast turkey
Roasting turkey perfectly involves cooking two different
types of meat - the delicate light breast meat, which must
not be allowed to dry out, and the darker leg meat, which
takes longer to cook.
• The turkey must be roasted long enough for the legs to
cook, so frequent basting is necessary. The breast
meat can be covered once browned.
• Turkey should be roasted at Gas mark 4
for 20 mins
per 1lb/450g, plus 20 minutes.
• The turkey can be open roasted, breast side down, for
half of the cook time, and then turned over for the
remainder of the cooking time.
• If the turkey is stuffed, add 5 minutes per 1lb to the
cooking time.
• If roasting turkey covered with foil, add 5 minutes per
1lb to the cooking time.
• To test if the turkey is cooked, push a fine skewer into
the thickest part of the thigh. If the juices run clear,
the turkey is cooked. If the juices are still pink, the
turkey will need longer cooking. Always make sure
that the turkey is cooked properly before serving.
Turkey Roasting times
Most Turkeys are measured by the kilogram. Timing
should be calculated in either of these ways:
• 40 minutes per 1kg plus 10 minutes per 1/4 kg or 20
minutes per 1lb, plus 20 minutes.
Turkey Sizes
The maximum size Turkey for this appliance is: 20lbs /
9kgs (appoximate).
Please do not attempt to roast a Turkey larger than this,
as the results cannot be guaranteed.
A
lways calculate the
weight of the meat or
poultry and include any
s
tuffing.
R
oasting times also
d
epend on the shape
and texture of the meat
a
nd personal tastes.
i
Defrost frozen meat and
poultry thoroughly. For
large joints thaw over
night. A large turkey
can take up to 48
hours. Never try to
cook meats which have
not been properly
defrosted.
i
Covering roasts will help
maintain moisture. You
can use foil, roasting
bags, covered roasting
tins and casserole
dishes, but you will
need to add to the
cooking time to allow
for this.
Add 5 - 10 minutes per
450g (1lb) to your
calculated coking time.
If you use a roasting
bag don’t exceed
temperatures set by the
manufacturer, or allow
the roasting bag to
touch the sides or top
of the oven.
i
Using a trivet with your
roasting tin helps to
reduce fat splashes -
keeping the oven.
i
Always use a roasting
tin which fits your oven
- a tin which is too large
may lead to longer
cooking times.
i