I have a new cooker what should i cook a roast on?!
it is a gas mark oven not what i am used to and it is not fan assited so what should i cook my chicken on!.!.!.gas mark what!?Www@FoodAQ@Com
Answers:
Guide to roasting
Roasting doesn’t need to be complicated!. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking!.
Beef
Sirloin, topside/ top rump, rib, silverside, brisket
Oven temp:
rare
Gas 4-5, 180°C, 350°F
20 mins per 450g/?kg(1lb)
+ 20 mins
medium
Approx internal temp: 60°C Oven temp:
Gas 4-5, 180°C, 350°F
25 mins per 450g/?kg(1lb) + 25 mins
well done
Approx internal temp: 70°C Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 80°C
Lamb
Loin, shoulder, leg, rack, shanks, breast Oven temp:
Gas 4-5, 180°C, 350°F
25 mins per 450g/?kg(1lb)
+ 25 mins
Approx internal temp: 70-75°C Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 75-80°C
Pork
Loin, shoulder, leg, belly, hock Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 75-80°C Oven temp:
Gas 4-5, 180°C, 350°F
35 mins per 450g/?kg(1lb) + 35 mins
Approx internal temp: 80-85°C
Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred!.
Roasting essentials
Position the oven shelves so the meat is in the centre of the oven!.
Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top!. This allows the juices to run down and baste the joint naturally!.
Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve!.
The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, when it reaches the required temperature (in the table above) the meat will be done to your liking!.
Www@FoodAQ@Com
Roasting doesn’t need to be complicated!. Simply weigh the raw joint and calculate the cooking time using the table below to ensure the meat is cooked to your liking!.
Beef
Sirloin, topside/ top rump, rib, silverside, brisket
Oven temp:
rare
Gas 4-5, 180°C, 350°F
20 mins per 450g/?kg(1lb)
+ 20 mins
medium
Approx internal temp: 60°C Oven temp:
Gas 4-5, 180°C, 350°F
25 mins per 450g/?kg(1lb) + 25 mins
well done
Approx internal temp: 70°C Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 80°C
Lamb
Loin, shoulder, leg, rack, shanks, breast Oven temp:
Gas 4-5, 180°C, 350°F
25 mins per 450g/?kg(1lb)
+ 25 mins
Approx internal temp: 70-75°C Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 75-80°C
Pork
Loin, shoulder, leg, belly, hock Oven temp:
Gas 4-5, 180°C, 350°F
30 mins per 450g/?kg(1lb) + 30 mins
Approx internal temp: 75-80°C Oven temp:
Gas 4-5, 180°C, 350°F
35 mins per 450g/?kg(1lb) + 35 mins
Approx internal temp: 80-85°C
Timings given are approximate and slight adjustments may be required to achieve the degree of cooking preferred!.
Roasting essentials
Position the oven shelves so the meat is in the centre of the oven!.
Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top!. This allows the juices to run down and baste the joint naturally!.
Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve!.
The degree of cooking can be tested easily using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, when it reaches the required temperature (in the table above) the meat will be done to your liking!.
Www@FoodAQ@Com
Slow roasting Mk4
Beef on the bone 27 mins per lb +27 minutes
" off "" "" 33 mins " " + 33 minutes extra
I have also use a meat thermometer and they are very useful,
On the reverse side of the label when meat is removed from the supermarket packaging,COOKING DETAILS ARE USUALLY SEENWww@FoodAQ@Com
Beef on the bone 27 mins per lb +27 minutes
" off "" "" 33 mins " " + 33 minutes extra
I have also use a meat thermometer and they are very useful,
On the reverse side of the label when meat is removed from the supermarket packaging,COOKING DETAILS ARE USUALLY SEENWww@FoodAQ@Com
well gas mark 6 is the equivalent to 200 degrees so covered chicken about gas mark 5 or 6 for up to 2 hours slower if you want it juicier but cover and had stock in the dish to stop it drying up enjoyWww@FoodAQ@Com
You need a basic recipe book
Rough guide
Gas 4 = 180
5 = 190
6 = 200
7 = 220
8 = 230
9 = 240Www@FoodAQ@Com
Rough guide
Gas 4 = 180
5 = 190
6 = 200
7 = 220
8 = 230
9 = 240Www@FoodAQ@Com