On Jun 24, 10:11*am, alval <alfred....@gmail.com> wrote:
> Although weight is important, the shape of the roast can lengthen or shorten the cooking time. *It all depends on how long it takes the heat to reach the center of the roast. *For example, a short roll of meat will takethe same time to cook as a long roll of meat, since the center is always the same distance from the source of heat. *The best bet is to use a meat thermometer.
currently there is legislation before canadian parliament proposing
the legalization of meat thermometers.