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Conventional Oven
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Times and The secret of succulent, tender meat, is not to roast it too quickly, at too
Temperatures for high a temperature. Best results are obtained when roasting is carried out
Roasting at a low temperature. When a lower temperature is used, the joint loses
less weight, is more tender (too high a temperature causes meat to be
tough and dry) and the splashing of fat onto the oven interior is reduced
to a minimum. When a complete meal is being cooked in the oven, cook-
ing time may need to be increased and temperature may need to be
raised for approximately the last 30 minutes of the cooking period (for
instance when cooking Yorkshire pudding to serve with roast beef). The
suggested times and temperatures should be used as a guide, but may
vary according to:-
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
(a) A short thick joint requires a longer cooking period than a long
thin joint.
(b) A small joint under 1.5kg (3 lbs) takes longer per 450g (1 lb) cook in
the time given for ‘minutes’ per 450g (1 lb) without the ‘minutes’
over added.
(c) Boned/rolled and stuffed joints take longer to cook through than
those with a bone.
N.B. Remember to switch off the oven control after cooking is finished. If the
door of the oven is left open for long periods of time with the control
switch ON, then the grill element will become hot. The correct positioning
of food is indicated in the temperature charts.