Use this form to work out how long to cook your roast Beef, Pork, Lamb, Chicken, Duck, Goose, Mongoose, Koala, Dog, etc.

Always read the instructions, remember to pre-heat the oven.

When done make sure the juices run clear when poked with a sharp stick, allow the product to rest when taken out of the oven.

Use this form at your own risk, it works for me.

Weight:

in Kg

Cooking For:

10 mins 20 mins 25 mins 30 mins 35 mins 40 mins 45 mins 50 mins 55 mins 60 mins per 100g 450g 500g 550g 1Kg plus 10 mins 20 mins 25 mins 30 mins 35 mins 40 mins 45 mins

I want it ready to take it out of the oven at: 12.00pm 12.30pm 1.00pm 1.30pm 6.00pm 6.30pm 7.00pm 7.30pm 8.00pm 8.30pm

• 190 C, 375 F, Gas Mark 5.
• 20 minutes per 500g plus 20 minutes extra.
• rest for 10 minutes before carving.

• Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
• Ensure that the chicken is piping hot and that no pink colour remains.
• If you are adding stuffing, add its weight to the chickens before calculating the cooking time.
• Always wash your hands after handling raw poultry.

• 200 C, 400 F, Gas Mark 6
• Rare - 20 minutes per 500g plus 20 minutes extra.
• Medium - 25 minutes per 500g plus 25 minutes extra.
• Well Done - 30 minutes per 500g plus 30 minutes extra.
• Rest for 10 minutes before carving.
• Cook raw meat thoroughly throughout until it is piping hot and no pink colour remains.

• 180 C, 350 F, Gas Mark 4
• 55 minutes per 1kg plus 25 minutes extra.
• Rest for 10 minutes before carving.

• 180 C, 350 F, Gas Mark 4
• Joints up to 2kg: 60 minutes per kg, plus 30 minutes
• Joints over 2kg: 20 minutes per kg, plus 2 hours
• Rest for 10 minutes before carving.

• 190 C, 375 F, Gas Mark 5
• Cook for 25 minutes per 500g plus 25 minutes
• Rest for 10 minutes before carving.
• Always check that the roast is cooked throughout, until piping hot and no pink colour remains.

• 200 C, 400 F, Gas Mark 6
• Cook for 20 minutes per 500g plus 20 minutes
• Duck contains more fat than chicken. Prick the skin with a fork to allow the fat to drain into the tray.
• Rest for 10 minutes before carving.
• Ensure that the meat is properly cooked, and the juices run clear when pierced with a fork or skewer.
• If you are adding stuffing, add its weight to the ducks before calculating the cooking time.