ROASTING JOINTS
Sirloin, Forerib, Topside, Silverside:
Roast 180°C, 350°F, Gas Mark 4-5
Rare 20 minutes per 450g (lb) plus 25 minutes, Medium 25 minutes per 450g (lb) plus 25 minutes, Well Done 30 minutes per 450g (lb) plus 30 minutes.
Pot Roast / Brisket:
Slow Roast 180°C, 350°F, Gas Mark 4-5
30-40 minutes per 450g (lb) plus 30 - 40 minutes.
STEAKS
Popeseye, Sirloin:
Grill / Fry Rare - 2 1/2 minutes each side
Medium – 4 minutes each side
Well Done – 6 minutes each side
Sirloin Extra Thin:
Grill/Fry 1 minute each side
Fillet:
Grill / Fry Rare – 3-4 minutes each side
Medium 4-5 minutes each side
Well Done – 6-7 minutes each side
Stewing Shoulder Steak, Hough:
Stew/Casserole 170°C, 325°F, Gas Mark 3 2 – 3 hours
Prime Casserole, Thick Flank, Round Steaks:
Casserole 170°C, 325°F, Gas Mark 3 1 - 11/2 hours
Note: Cooking times may vary depending on thickness of cut
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