(b) The weight of any stuffing used should be added before calculating the cooking time. (c) Place meat/poultry in the meat pan supplied with your cooker. Small joints weighing less than 1.75kg (31/2 lbs) should be roasted in a smaller meat pan/tin -or they may be 'pot roasted' a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d) Additional fat should not be added, except for veal, very lean meat or poultry which can either be 'larded' with fat

2 hours COOKING MEAT/POULTRY IN THE TOP OVEN Small joints of meat up to 1.5Kg (3 lbs) and poultry up to 3.6Kg (8lbs) can be roasted in a small meat pan in the top oven. IF USING ALUMINIUM FOIL Never allow foil to touch sides of oven. 2. Never cover interior with foil. 3. Never cover shelves with foil. 1. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer intothe thickest part of a joint of meat, or the thickest part of poultry thi