how long do u cook 1.2lb of beef for?

Answer 1

if it's good quality joint, then put into hot oven (230 c or gas 8) and immediatley reduce the heat to 180 degree Centigrade, gas 4) and roast for 20 to 40 minutes.
That's a small joint- so keep an eye on it. It also depends on how well cooked you want it - some people like it to still be pink, others like it better done.
I'd also wrap it in foil to stop it shrinking too much - that will increasse the time by another 20 mins.
If you have a fan assisted oven then reduce the temperature by 20 degrees.

Answer 2

Defrosting Times: This is where people can make the biggest errors, either by not allowing enough time for proper defrosting, and or defrosting in an unsafe manner. Although it takes a long time, defrosting in the refrigerator for the whole defrosting time is the safest, but make sure to give yourself ample time, approximately 24 hrs per 5 lb of turkey. The second way is to keep the turkey under a continuous flow of cold running water until defrosted. In my opinion the second option should be used only in an emergency situation, or to finish the last stage of the defrosting, there is more room for food born illnesses to develop Roasting: 1. Preheat oven to 425 degrees 2. Remove excess skin and fat from turkey 3. Rinse turkey with cold water and pat dry 4. Tie up turkey legs if desired and tuck wing tips under 5. Brush with melted butter and sprinkle with salt and pepper. You may also combine softened unsalted butter, salt and pepper and stuff it under the skin 6. Place 2 cups of chicken stock along with carrots, onions and celery in bottom of roasting pan (this improves your gravy and injection mixtures flavour. It also inhibits over browning of the breast meat 7. In 45 minutes you can reduce oven temperature to 350 degrees. Also start basting and injecting the turkey at 30 minute intervals or as needed until turkey is done (keep in mind the more you open and close your oven the longer things are going to take to cook) How Long Do I Cook It? Most important is not how long but at what internal temperature to remove it from the oven, 155 – 165 degrees in the thigh (food safe demands that poultry be cooked to 170 degrees). Taking the turkey out and let it rest for at least a half an hour before carving. In that resting period you will see the temperature of the thigh meat rise to 180 – 185 degrees. I’m going to give you an approximate time chart to aid you in timing your meal, but please don’t use this chart as an exact time chart for cooking. It is far less accurate than taking the internal temperature Weight: 12 – 16 lb (5.5 – 7.0 kg) Stuffed: 3 3/4 - 4 hrs Unstuffed: 3 1/4 - 3 1/2 hrs

Answer 3

Really, it depends.

Ground beef? cook it until no trace of "pink" remains. Ground beef needs higher temperatures to ensure any e-coli bacteria are killed.

Steak cuts can be cooked to various degrees of "doneness" from very rare to "burnt up". They say make sure it reaches an internal temperature of 160 degrees F to kill bacteria, but many people eat rare meat and have no problems.

In steaks, any contaminating bacteria are most likely to be on the surface of the meat, so cooking to a rare level might not be a problem. Ground beef, since it is mixed up meat from different cuts and different animals, is More likely to be contaminated--hence the higher doneness standard.

Answer 4

To roast:
Topside, toprump, silverside: 50 minutes on Gas Mark 4
Brisket or chuck 1½ hours at mark 3 (turning it over half way)

Answer 5

Go to meat.com- its the beef industry website- great for info, recipes, the whys and hows of cooking and times! (it might be beef.com---)

Answer 6

until internal temp reaches 165, from there go by how you like your beef cooked; rare, medium, well done

Answer 7

gas mark 7 for 25mins

Answer 8

if ur just browning it....put it in the pot and keep turning it till all the red is gone and u can tell its cooked.

Answer 9

Depends how rare yuo like it!

Answer 10

cook it on medium heat until its browned.