Indesit FID201X/1, Instructions For Installation And Use Manual

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G B
2 6
T e m pe ra t ur e and T im e
The oven is provided with two shelves. A third is
available as an optional extra, contact Genuine Parts
and Accessories Hotline (see back page) for further
information.
If three shelves are used to cook large quantities of
food for home freezing or parties, it may be
necessary to increase the cooking times given in the
charts by a few minutes, to allow for the loss of heat
due to the extra time taken to load the oven, and the
larger mass of food.
Baking trays should allow an equal gap on all sides
of the oven.
To p r e p ar e m e a t and p oul t ry for R oas t ing in
your Fan Ov e n
(a) W i pe the meat or pou l try , dry we ll and we i gh i t .
Meat wh i ch has for been stored i n a refr i gerator
shou l d be a ll owed to come to room temperature
before cook i ng , and frozen meat or pou l try must
be comp l ete l y defrosted before p l ac i ng i n the oven .
(b) The we i ght of any stuff i ng used shou l d be added
before ca l cu l at i ng the cook i ng t i me .
(c) P l ace meat / pou l try i n the ma i n oven meat pan
supp li ed w i th your cooker . Sma ll j o i nts we i gh i ng
l ess than 1 . 7 5kg (31 / 2 l bs) shou l d be roasted i n a
sma ll er meat pan / t i n ­ or they may be ' pot roasted '
­ a sma ll j o i nt or a l arge meat pan causes
unnecessary oven sp l ash i ng and evaporat i on of
meat j u i ces .
(d) Add i t i ona l fat shou l d not be added , except for vea l ,
very l ean meat or pou l try wh i ch can e i ther be 'l arded '
w i th fat bacon or brushed very spar i ng l y w i th
cook i ng o il or me l ted fat .
(e) Beef , l amb , mutton and pou l try may be dusted
li ght l y w i th seasoned f l our to g i ve a cr i sp outer
surface . The sk i n of duck and goose shou l d be
pr i cked to re l ease excess fat dur i ng cook i ng , and
the r i nd of pork shou l d be scored , brushed li ght l y
w i th o il , and rubbed w i th sa l t to g i ve cr i sp crack li ng .
(f) Meat and pou l try wrapped i n , or covered w i th a
tent of a l um i n i um fo il w ill be j u i cy and tender .
Roast i ng bags offer the same advantages . A l ways
fo ll ow the manufacturer ' s pack i nstruct i ons , and
remember to reduce the temperatures g i ven for
convent i ona l ovens by approx i mate l y 25 ° C and the
t i me by approx i mate l y 10 m i nutes per hour .
(g) Potatoes for roast i ng on l y re q u i re to be brushed
w i th cook i ng o il or me l ted fat .
(h) It i s not necessary to baste when roast i ng i n an
e l ectr i c oven and stock or li q u i d shou l d not be added
to the meat pan s i nce th i s on l y causes unnecessary
so ili ng , steam and condensat i on .
Main Oven - Fan Oven
Cookery Notes
Frozen Meat and Poultry
Joints of meat and whole birds should be defrosted
slowly, preferably in a domestic refrigerator (allowing
5-6 hours per 450g,1 lb), or at room temperature
(allowing 2-3 hours per 450g, 1 lb).
Frozen meat or poultry must be completely
defrosted before placing in the oven.
It is essential to wash thoroughly and cook meat and
poultry immediately after defrosting.