Cooking instructions
Our ready meals and prepared meats make it easy to get a delicious meal on the table.
To achieve perfect results, cooking instructions and tips for your meat of choice.
Beef
Beef Impressor
Pre heat oven to 190°c.
Beef roast to be cooked 35 minutes per kilo.
Ensure roast is checked using a meat thermometer (refer to internal temperature cooking guide below).
Allow roast to rest for 20 minutes prior to slicing.
Mediterranean Impressor
Pre heat oven to 190°c.
Beef roast to be cooked 35 minutes per kilo.
Ensure roast is checked using a meat thermometer (refer to internal temperature cooking guide below).
Allow roast to rest for 20 minutes prior to slicing.
Spec & Mustard Roast
Pre heat oven to 190°c.
Beef roast to be cooked 35 minutes per kilo.
Ensure roast is checked using a meat thermometer (refer to internal temperature cooking guide below).
Allow roast to rest for 20 minutes prior to slicing.
RQM Signature Roast
Pre heat oven to 190°c.
Beef roast to be cooked 35 minutes per kilo.
Ensure roast is checked using a meat thermometer (refer to internal temperature cooking guide below).
Allow roast to rest for 20 minutes prior to slicing.
Lamb
Greek Easy Carve Lamb Leg
Before, remove from refrigerator and allow to sit at room temperature for at least 30 minutes.
For a lean piece of meat, cook at 230°c for the first 15 minutes. Then turn the temperature down to 175°c to continue roasting. The meat will take about 40 minutes per kg to reach medium rare.
The most accurate way to determine doneness is with a meat thermometer referring to the internal temperature cooking guide table below.
Allow the meat to rest for atleast 30 minutes before removing netting.
Tuscan Bone in Roast
Before, remove from refrigerator and allow to sit at room temperature for at least 30 minutes.
For a lean piece of meat, cook at 230°c for the first 15 minutes. Then turn the temperature down to 175°c to continue roasting. The meat will take about 40 minutes per kg to reach medium rare.
The most accurate way to determine doneness is with a meat thermometer referring to the internal temperature cooking guide table below.
Allow the meat to rest for atleast 30 minutes before removing netting.
Internal Temperature Cooking Guide
42°c – rare
58°c – medium rare
68°c – medium well done
Pork
Biscayne Pork Roll
Preheat oven to 220°c.
Roast for 30 minutes at 220°c.
Reduce oven temperature to 160°c and continue to roast for another 35 minutes per kg.
Remove roast from the oven and check that the juices run clear. Rest for 20-30 minutes before carving.
Pork Leg Bone In
Preheat oven to 220°c.
Roast for 30 minutes at 220°c.
Reduce oven temperature to 160°c and continue to roast for another 35 minutes per kg.
Remove roast from the oven and check that the juices run clear. Rest for 20-30 minutes before carving.
Salt & Pepper Pork Belly Roll
Preheat oven to 220°c.
Roast for 30 minutes at 220°c.
Reduce oven temperature to 160°c and continue to roast for another 35 minutes per kg.
Remove roast from the oven and check that the juices run clear. Rest for 20-30 minutes before carving.
Pork Leg Boned & Rolled
Evenly salt the skin and allow to sit in the fridge overnight
(minimum 2 hours).
Preheat oven to 220 degrees.
Dry the skin and wipe off all salt with a paper towel.
Place on a roasting tray and brush lightly with oil, then re-season with salt and pepper.
Place pork in oven on a low shelf and roast at 220 degrees for 20 minutes, then rotate the pork.
Reduce the heat to 190 degrees and roast for another 20 minutes, rotate again.
Reduce the heat to 170 degrees and roast until the internal temperature has reached 70 degrees.
Allow to rest for at least 20 minutes before slicing.
Ham
Glazing a Ham
Peel off the skin layer of the ham without tearing too much of the fat off.
Score the fat in a nice even diamond pattern, sprinkle with salt flakes and sugar.
Arrange any fruit / spices on the ham and cover with foil and start roasting on a low heat appox 150/160 degrees c to reheat the ham,
After appox 1 hour remove the foil and coat with your ham glaze and return to the oven for approx 45 minutes until nicely caramelised. For larger hams reglase up to 3 times during the final 20 minutes.
Poultry
Whole Chicken
Preheat oven to 180°c.
Season chicken well brush with melted butter and roast until reaches an internal temperature of 74°c, cover with foil and allow to rest for at least 20 minutes oven to 220°c.
Roast for 30 minutes at 220°c.
Reduce oven temperature to 160°c and continue to roast for another 35 minutes per kg.
Remove roast from the oven and check that the juices run clear. Rest for 20-30 minutes before carving.
Biscayne Chicken Roll
Preheat oven to 180°c.
Roast for approximately one hour and 20 minutes.
Cover with foil and rest for at least 20 minutes before removing netting.
Whole Duck
Preheat oven to 200°c.
Brush the duck with melted butter and season well inside and out.
Place on a wire rack and roast for 20 minutes.
Remove the duck from the oven pour all excess fat int a jug and reduct oven temperature to 120 degrees.
Once the oven temperature cools to 120 degrees return the duck and baste with the juices every 15 minutes for a furter hour and 15 minutes.
Once cooked allow to rest for at least 20 minutes.
Use all duck fat from the roasting pan to make duck fat potatoes.
Turkey
Whole Turkey
Allow turkey to come to room temperature pre heat oven to 170 c.
Season and rub the turkey with butter cover the turkey with foil place on a rack and roast for 45 minutes
Remove foil and baste and return to the oven basting often with the turkeys own juice.
Roast until it reaches an internal temperature of 75 c.
Allow to rest for at least 20 minutes before carving.
*see turkey cooking chart for time guide*.
Turkey Buffe
Allow turkey to come to room temperature pre heat oven to 170 c.
Season and rub the turkey with butter cover the turkey with foil place on a rack and roast for 45 minutes.
Remove foil and baste and return to the oven basting often with the turkeys own juice.
Roast until it reaches an internal temperature of 75 c.
Allow to rest for at least 20 minutes before carving.
*see turkey cooking chart for time guide*.
Turkey Ballantyne
Season and rub the turkey with butter.
Cook the roast in a preheated oven at 175°c using a rack in the tray if possible, to an internal temperature of 65°c (measured with a meat thermometer at the thickest part of the turkey).
Baste often with oil or the poultry’s juices. Allow to rest for 30 minutes in foil before removing the netting and carving.
Turkey Breast Roll
Season and rub the turkey with butter.
Cook the roast in a preheated oven at 175°c using a rack in the tray if possible, to an internal temperature of 65°c (measured with a meat thermometer at the thickest part of the turkey).
Baste often with oil or the poultry’s juices. Allow to rest for 30 minutes in foil before removing the netting and carving.
Turkey Cooking Chart
Turkey Weight | Unstuffed | Stuffed |
|---|---|---|
3.5 – 5.5kg | 2.75 – 3hrs | 3 – 3.5hrs |
5.5 – 6.5kg | 3 – 3.75hrs | 3.5 – 4hrs |
6.5 – 8.5KG | 3.75 – 4.25hrs | 4 – 4.5hrs |
8.5 – 10KG | 4.25 – 4.5hrs | 4.5 – 4.75hrs |
10 – 12KG | 4.5 – 5hrs | 4.75 – 5.25hrs |
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