cooking time required

[cookiesw]

If a piece of topside beef weighs 2,80 kgs and recommended cooking time is 2hrs.55mins @200c how long would two pieces weighing 2.80kgs each take?
Does the cooking time alter because thre are now two pieces?

[mudbug]

The key to cooking meat is to monitor the internal temperature.

Digital thermometers with a metal probe that can be inserted into the meat during cooking are fantastic for cooking meat with no guess work. Just set the thermometer with the desired target temperature and it will alert you when that temp is reached.

In general for steaks and roasts:
- 145°F internal temperature (medium rare)
- 160°F internal temperature (medium)
- 170°F internal temperature (well done)

[castironchef]

Originally Posted by cookiesw

If a piece of topside beef weighs 2,80 kgs and recommended cooking time is 2hrs.55mins @200c how long would two pieces weighing 2.80kgs each take?
Does the cooking time alter because thre are now two pieces?

No. Assuming that your oven has the thermal capacity to keep the temp at 200c, and there is sufficient room so that the two pieces of meat aren't blocking the heat from each other.

[MarkV]

Originally Posted by mudbug

- 145°F internal temperature (medium rare)
- 160°F internal temperature (medium)

Whoa Mudbug I love you but aren't those temps just a little high????

It's just me but wouldn't medium rare be about 130 and 145 for medium???

Mark

It all depends on what the temp of the oven is when roasting as to what internal temp to take the meat out of the oven . The higher the roasting temp the lower the internal temp of the meat when removing it from the oven because of carry over cooking . The meat keeps cooking once you take it out of the oven.
If you roast at 425 degrees and you want rare you might pull the meat out at 120 and if you roast at 300 you miight pull the meat out at 135 and so on. The higher the roasting temp the more the carry over and vice versa...The most fool proof method of all IMHO is the "time -Temperature-weight method. Where you weigh the piece of meat ,set the oven temp and when it is done to your liking you figure out the minutes per lb. Once you have that min/lb figure it should never change for that amount of doneness. Just weigh the meat and then impliment the rest of the formula!

Just keep jotting down the numbers and times and temps and keep tweeking it until you get it perfected and sooner or later everyone will think you are a genious and the master roaster of the oven !