Abstract: Method for roasting meat in a cooking chamber includes the steps of precooking the meat at an ambient temperature within the range of 230.degree. to 270.degree.C, and then finish-cooking the meat at a temperature within the range of 75.degree. to 90.degree.C, the precooking and the finish cooking being effected, independently of the weight and type of meat and independently of whether the meat be frozen, fresh or defrosted, during respective time intervals of which the total constitutes a constant minimum preparation time within the range of 21/2 to 5 hours.A corresponding accessory apparatus for an oven includes a timing member for determining the time for switching the oven from the precooking condition to the finish cooking condition. An indicator having respective weight scales corresponding to different kinds of meat is coupled with a selector and the timing member for setting the latter to correspond to the weight and type of meat to be cooked.