To roast

Place the meat on its trimmings so that it does not stick to the plate during the cooking process.

Cooking time:

• Beef red meat: from 12 to 15 mn per pound. The cooking time depends on the weight and the size of the meat (1 pound = 500 grams)
  
  
• Veal white meat: from 20 to 25 mn per pound.
  
  
• Poultry: from 35 to 40 mn.

Why should you let a piece of roast meat rest?

• To obtain a better diffusion of the heat.
  
  
• To make the fibers more tender.