Nothing beats a cooked joint for your Sunday roast – and your Belling oven can help you to achieve the perfect finish. Bear in mind that roasting times for meat are designed to provide a guideline only, as the eventual time will depend on the joint’s weight, texture and shape – not to mention personal preferences. To reach a safe cooking time, you can either weigh the meat and use the times below, or invest in a digital cooking thermometer.
For safe cooking, you must thaw any frozen meat before you cook it – and for bigger joints, you might want to let it thaw overnight. If you’re using a roasting bag, add an extra 5-10 minutes per pound to the cooking time. A trivet is a handy investment to avoid fat splashes during the cooking time, and to keep the oven cavity clean.
Meat and poultry joints should be roasted at 180-200C in a conventional oven, and 160-180C in a fanned oven. Use a guide of 20-30 minutes per pound of meat / 450g, and an extra twenty minutes at the end.
If you’re cooking turkey, you’ll need to roast it at between 180-200C in a conventional oven and 160-180 in a fanned oven for 20-30 minutes per pound / 450g, with an additional twenty minutes at the end.
A perfect turkey roast can be difficult because of the two different meat types – light breast which tends to be dryer, and the dark leg meat which needs to cook for longer. Baste the turkey regularly and cover the breast meat once it’s browned. You can also open roast the turkey breast side down for the first half of the cooking time, and then turn it over for the remainder. To check that it’s ready, push a skewer into the thickest part of the thigh, and check that the juices run clear.