Operation Manual

–
The traditional British method of
calculating roasting time is to allow
15 to 20 minutes to the lb., according
to the type of meat, plus approx. 20
minutes, adjusting length of time as
roasting proceeds, to obtain the
required result. Alternatively, roasting
time can be calculated by the height
of the joint. Calculate approx. 10-12
minutes per centimeter height of
meat.
–
Meat which has been stored at a
very low temperature will need a
longer roasting time than that given
in the chart.
– If the overall cooking time is quite
long and if vegetables, such as
onions, tomatoes, carrots etc. are to
be added to the roast, we
recommend that you do not add
these until more than half-way
through the cooking time. Otherwise
they can become too dark and give
the gravy a bitter taste.
–
If a recipe calls for broth, stock or
water to be added (e.g. half-way
through cooking time), this should
always be heated first before adding
to the roast.
–
Allow a standing time of approx. 10
minutes after the end of cooking so
that the meat juices are evenly
distributed.
Roasting
45