Roasting Recommendations
Calculating the roasting time: Depending on the type of meat being roasted, the traditional method is to allow 15 to 20 minutes per pound, adjusting the time as roasting progresses to obtain the desired result. Another method is to multiply the thickness of the roast in inches (cm) by the time per inch (cm) for the type of meat being cooked (see the chart below).
Type of meat Beef / Venison Pork / Veal / Lamb Roast beef time/inch (cm) thickness of meat 35-45 (15-18) mins. 30-40 (12-15) mins. 20-25 (8-10) mins.
Useful hints
Roasting in a covered pot L Season the meat and place it in the pot. Add some butter, margarine or a little oil. Add about 1/2 cup (1/8 liter) of water when roasting a large piece of meat (4-7 lbs (2-3 kg)) or roasting poultry with a high fat content. Roasting on the rack K Place a little water in the roasting tray under the wire rack. Add a little oil to very lean meat or place a few strips of bacon on the top. Do not add too much liquid to the tray during cooking as this will hinder the browning process. Roasting poultry For a crisp skin, baste the poultry ten minutes before completion of cooking with slightly salted water. Roasting deep frozen meat Deep frozen meats up to approx. 3 lbs (1.5 kg) in weight can �be roasted without first being defrosted. The roasting time will be about 10 minutes per lb. (20 min. per kg) longer. Larger pieces of meat should be defrosted before cooking.
Example: 1 Beef roast, 3 /2 inches (8 cm) thick
31/2" x 35 mins. per inch = 122 mins. or 8 cm x 15 mins. per cm = 120 mins. roasting time.
Please note:
Do not select a roasting temperature higher than recommended. The meat will brown, but will not be thoroughly cooked. Browning only occurs towards to end of the roasting time. Remove the lid about halfway through roasting if more intensive browning is desired. Once finished taking the roast out of the oven, covering it with aluminum foil and letting it stand for about 10 minutes will help retain juices and prevent the roast from drying out.
