The cooking time for frozen meat in the oven will vary depending on the type and size of the meat, as well as the oven temperature. Cooking frozen meat can take significantly longer than cooking thawed meat since the heat needs to penetrate through the frozen portions.
As a general guideline, you can estimate the cooking time for frozen meat in the oven by adding approximately 50% to the cooking time recommended for thawed meat of the same size. For instance, if a recipe calls for 30 minutes to cook thawed meat, you might need around 45 minutes to cook the same meat when it's frozen.
It's important to use a meat thermometer to check the internal temperature of the meat during cooking to ensure it reaches a safe temperature. The United States Department of Agriculture (USDA) recommends the following minimum internal temperatures for different types of meat:
- Beef, pork, lamb, and veal (steaks, roasts, and chops): 145°F (63°C)
- Ground meats (beef, pork, lamb, and veal): 160°F (71°C)
- Poultry (chicken, turkey, duck, etc.): 165°F (74°C)
Always follow the recommended cooking times and temperatures for your specific type of meat and the recipe you are using. Cooking times can vary based on the thickness and shape of the meat, so it's crucial to use a meat thermometer to ensure that the meat is cooked thoroughly and safely.
Note: It is generally recommended to thaw meat before cooking for more even and predictable results. If you're in a hurry, you can use the defrost function on your microwave or place the meat in a sealed plastic bag and submerge it in cold water to speed up the thawing process. However, avoid leaving meat out at room temperature for an extended period to prevent bacterial growth.