Sunday Roast Planner

Times are planning estimates for an unstuffed bird or joint; rolled beef and slow-braised brisket have separate settings. Oven performance, shape and starting temperature vary. Follow the pack or recipe if it differs, and use a food thermometer. Check poultry and pork are cooked through; UK Food Standards Agency guidance gives 70°C for 2 minutes or 75°C for 30 seconds at the centre. Whole beef and lamb joints can be served pink when all surfaces are thoroughly cooked; rolled joints must be cooked through. Keep resting meat covered, and avoid leaving cooked food at room temperature for prolonged periods. Frozen food needs to be fully defrosted before this plan starts.