Stoves Sterling Deluxe D900Ei handleiding

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ROASTING GUIDE

The times given in the roasting guide are only

approximate, because the size and age of the bird will

inﬂuence cooking times as will the shape of a joint

and the proportion of the bone.

Frozen meat should be thoroughly thawed before

cooking. For large joints it is advisable to thaw over

night.

Frozen poultry should be thoroughly thawed before

cooking. The time required depends on the size of the

bird - eg; a large turkey may take up to 48 hours to

thaw.

Use of a trivet with a roasting tin will reduce fat

splashing and will help to keep the oven interior clean.

Alternatively, to help reduce fat splashing, potatoes

or other vegetables can be roasted around the meat/

poultry.

Cook in main oven at:

160°C - 180°C (fanned)

180°C - 200°C

(conventional)

Approximate Cooking

Time (preheated oven)

Beef

Rare

20 minutes per 450g

(1lb), plus 20 minutes

Medium

25 minutes per 450g

(1lb), plus 25 minutes

Well

done

30 minutes per 450g

(1lb), plus 30 minutes

Lamb

Medium

25 minutes per 450g

(1lb), plus 25 minutes

Well

done

30 minutes per 450g

(1lb), plus 30 minutes

Pork -

35 minutes per 450g

(1lb), plus 35 minutes

Poultry -

20 minutes per 450g

(1lb), plus 20 minutes

Notes:

When cooking stuffed meat or poultry

calculate the cooking time from the total

weight of the meat plus the stufﬁng.

For joints cooked in foil or covered

roasters, and for lidded casseroles, add 5

minutes per 450g (1lb) to the calculated

cooking time.

Smaller joints weighing less than 1.25kg

(2½lb) may require 5 minutes per 450g

(1lb) extra cooking time.

Position the oven shelf so that the meat

or poultry is in the centre of the oven.

It is recommended that the appliance is

cleaned after open roasting.

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