AEG 312B - Manual (Page 13)

The times and temperatures given in the roasting chart provide
a guide when cooking meat. Some adjustmènts may be nec­
essary depending :on the type of meat to be cooked; Cooking,
times have been given-for; meat which is at room tempera­
ture.
Prime cuts can be cooked at higher temperatures than those
whioh require a ionger cooking time to tenderise the meat. A
thick joint vvijl require ionger to cook through than a thinner
one.
A boned rolled joint wiit require a ionger cooking time than one
with the bone left in as bone is a conductor of heat,
A smal! joint wi(i require longer cooking time per 450 g (1 ib)
than a large one. Allow an extra 30-minutes cooking tirrie for
joints up to and .including 1.5 kg (3 ibjl
If the joint is cooked in foil the temperature has ip be increased
by 10 «C. To browrt the joint, remove foil for the last t;5 minutes
or so of the cooking time.
if cooking from frozen, piece joint in a covered container and
extend the calculated cooking time by approxirhataiy ope third^
To brown and crisp meat remove cover for the last 30 minutes
otthe cooking period:
Cooking
temperatures
and times
13