Manual Imperial BML5.64-2 UT (page 45 of 84) (English)

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–

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

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Imperial BML5.64-2 UT Manual

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