Belling 152A, User'S Installation Manual

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CONVENTIONAL OVEN COOKERY NOTES
32
The charts are a guide only, giving
a p p roximate cooking temperature s
and times. To suit personal taste and
requirements, it may be necessary to
increase or decrease temperatures by
10˙C
The oven is fitted with ‘Cookclean’ lin-
ers and two rod shelves. The oven is
heated by two tubular sheathed ele-
ments located behind re m o v a b l e
sides. The heating of the oven is
achieved by turning the control knob
clockwise to the required temperature
as recommended in the temperature
charts. The oven neon will immediate-
ly and will automatically go off and on
during cooking as the oven thermostat
maintains the correct temperature.
It should be noted that at the end of the
cooking period there may be a
momentary puff of steam when the
oven door is opened. This will dis-
perse in a few seconds and is a per-
fectly normal characteristic of an oven
with a good door seal.
Preparing meat and poultry for
roasting.
l Wipe the joint, dry well with a clean
cloth, kitchen tissue etc., and weigh it.
Meat which has been stored in a
refrigerator , should be allowed to
come to room temperature for approx-
imately 30 minutes, and similarly
meat stored in a freezer should be
allowed the defrost thoroughly. Beef,
lamb and mutton may be lightly
floured, but pork should have the rind
scored, brushed over lightly with olive
oil, and sprinkled with salt - this gives
crisp crackling.
l Place the joint in a meat pan (small
joints weighing less than 1.5kg should
be roasted in a small pan/meat tin, or
they may be pot roasted - a small joint
in a large pan causes unnecessary
splashing) Additional fat should not be
used, except for veal, very lean meat,
poultry which can either be ‘larded’
with fat bacon or brushed over very
sparingly with melted fat/cooking oil.
l When potatoes are to be roasted
around a joint, they only require light-
ly coating in oil or melted fat. It is not
necessary to baste, when roasting in
an electric oven, and liquid and stock
should not be added to the meat pan.
For optimum cooking perf o rm a n c e ,
there must be clearance between the
meat pan and the oven sides. The
oven pan must be placed length ways
in the oven to allow circulation.
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