Baumatic BT3060SS, User Manual, Page: 22 / 52

22
Shelf positions
The distribution of heat in a fan oven is very even and therefore most
foods will cook satisfactorily on any shelf level, providing that you:-
o
Space the shelves evenly.
o
Do not use meat pans larger than 390 x 300 mm (15 x 12
inches) or baking trays larger than 330 x 255 mm (13 x 10
inches). Meat pans and baking trays should be positioned
centrally on the oven shelf.
o
Do not fit shelves upside down.
o
Nothing should be placed on the base of the oven.
o
When two shelf positions are being used to cook large quantities
of food. It may be necessary to increase the cooking times given
in the main oven temperature charts on page 23 - 24. This will
take into account any loss of heat that may occur whilst loading
the oven and the larger mass of food.
Preparing meat and poultry for roasting in the main oven
o
Wipe the meat or poultry, dry it well and then weigh it. Meat
which has been stored in a refrigerator should be allowed to
come to room temperature before cooking. Frozen meat or
poultry MUST be completely defrosted before being placed in the
oven.
o
The weight of any stuffing that is used should be added to the
weight of the poultry or meat, before the cooking time is
calculated.
o
Place meat and poultry in a suitably sized meat pan. Small joints
that weigh less than 1.75 kg (3.5 lbs) should be roasted in a
smaller meat pan/tin or “pot roasted”.
o
Additional fat should not be added, except for veal, very lean
meat or poultry. These meats can either be covered with bacon
fat or brushed very sparingly with cooking oil or melted fat.
o
Beef, lamb, mutton and poultry may be lightly dusted with
seasoned flour to give a crisp outer surface. The skin of duck and
goose should be pricked to release excess fat during cooking.
The rind of pork should be scored, brushed lightly with oil and
rubbed with salt to give crisp crackling.