Manual Stoves Richmond 1100DFT (page 24 of 52) (English)

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Roasting Guide

 Roasting times depend on the weight, shape and texture

of the meat and personal preference. In order to

calculate the roasting time, weigh the meat or poultry,

including the stuffing, and follow the times given

below.

 Frozen meat must be thoroughly thawed before

cooking. For large joints, it is advisable to thaw

overnight.

 Frozen poultry must 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.

 When cooking stuffed meat or poultry, calculate the

cooking time from the total weight of the meat plus the

stuffing.

 Cooking joints in foil, covered roasters, lidded

casseroles, or roasting bags will help to reduce meat

shrinkage, give a more moist result and may reduce fat

splashing. However, a slightly longer cooking times will

be required, add 5 - 10 minutes per 450g (1lb) to the

calculated cooking time. When using roasting bags do

not exceed the temperatures recommended by the

manufacturer, and do not allow the roasting bag to

touch the sides or top of the oven.

 Use of a trivet with the roasting tin will reduce fat

splashing during open roasting, and will help to keep the

oven interior clean.

 The use of a roasting tin larger then that supplied is not

advised, as this may impair performance and lead to

extended cooking times.

Meat joints (including chicken) should be roasted at

180 - 200˚C Conventional/ 160 - 180˚C

Fanned for 20 - 30 mins per 450g/1lb, plus 20 min-

utes on shelf position 2.

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Stoves Richmond 1100DFT Manual

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