How long do you deep fry a turkey at 325 degrees?
How long does 1kg beef take to cook?
Remove from the fridge 30 mins before roasting. Season and oil generously. Brown in a 220°C/Gas 7 oven for 20 mins, then turn down to 160°C/Gas 3 and add a little water to the pan. Cook for 20 mins per 500g (add/subtract 15 mins for well done/rare).
How long does it take to cook a kilo of meat?
Place the beef in the oven. Roast the beef for 40 minutes per kilo for rare, or an internal temperature between 120 and 125 F. Roast the beef for 50 minutes per kilo for medium-rare, or a temperature between 125 and 130 F. Roast the beef for 60 minutes per kilo for medium, or between 130 and 135 F.
How long does a 1.3 kg joint of beef take to cook?
Brown in a 230°C oven for 20 mins, turn down to 150°C and add a little water to the pan. Cook for 25 mins per 500g (add/subtract 15 mins for well done/rare). Rest for 15 mins under foil and add any juices to the gravy.
How long does it take to cook a 1kg Silverside?
Place the silverside in a large saucepan. Add the carrots, celery, onion, peppercorns and cloves. Cover with plenty of cold water and bring to the boil over medium-high heat. Reduce heat to medium and simmer, uncovered, skimming the surface occasionally, for 2 hours or until silverside is tender.
How do you calculate cooking TIme for beef?
Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
How long do you roast beef for?
Oven Roasting Guidelines
| beef cut | oven temperature (preheated) | Approximate Total Cooking TIme |
|---|---|---|
| Sirloin Tip Center Roast | 325°F | Medium Rare: 1-1/4 to 1-1/2 hours |
| Rump Roast, Bottom Round Roast | 325°F | Medium Rare: 1-1/4 to 1-3/4 hours |
| Eye of Round Roast | 325°F | Medium Rare: 1-1/4 to 1-1/2 hours |
How long do I cook 500g of beef?
To cook medium allow 20-25 minutes per 500g of meat. To cook well done allow 25-30 minutes per 500g of meat.
How do you cut 1kg housekeepers?
Roast in a preheated oven at 200ºC/gas mark 6 for 20 minutes, then reduce to 160ºC/gas mark 2V. Allow one hour per kg cooking time in the oven, then add 30 minutes more. If you have a temperature probe that is oven-friendly, then place it in the meat and when the temperature reaches 58ºC, it will be a perfect medium.