13
Standing time
'
ense foods e.g. meat,
M
acket potatoes and
cakes, re
T
uire a
STANDING TIME
inside or
outside of the oven
after cook ing, to a
OO
ow
heat to
À
nish con ducting to cook the centre
comp
O
ete
O
y.
Jacket Potato
Stand for 5 mins. wrapped in aluminium foil
after cooking by microwave only.
Fish
Stand for 2-3 mins.
Egg Dishes
Stand for 1-2 mins.
Precooked Convenience Food
Stand for 1-2 mins.
Plated Meals
Stand for 2-3 mins.
Vegetables
)
oiled potatoes bene
Ä
t from standing for
1-2 mins, however most other types of
vegetables can be served immediately.
If food is not cooked after STANDING
TIME, return to oven and cook for
additional time.
Defrosting
It is essential to allow standing time to
com plete the process. This can vary from 5
mins e.g. raspberries, to up to 1 hour for a
joint of meat. See pages 19-21.
Moisture content
Many fresh foods e.g.
vegetab
O
es and fruit, vary
in their moisture content
throughout the season,
particu
O
ar
O
y
M
acket potatoes.
For this reason cooking times
may have to be ad
M
usted.
'
ry
ingredients e.g. rice, pasta,
can dry out during storage so
cooking times may differ.
Cling
Ä
lm
&O
ing
ÀO
m he
O
ps keep the food
moist and the trapped steam
assists in speeding up cooking
times. Pierce before cooking
to a
OO
ow e
[
cess steam to
escape. A
O
ways take care when
removing c
O
ing
ÀO
m from a dish
as the bui
O
d
up of steam wi
OO
be
very hot.
Piercing
The skin or membrane on
some foods wi
OO
cause steam to
bui
O
d up during cooking. These
foods must be pierced or a
strip of skin shou
O
d be pee
O
ed
off before cooking to a
OO
ow
the steam to es cape. Eggs,
potatoes, app
O
es, sausages
etc, wi
OO
a
OO
need to be pierced
before cooking.
'
O
1
OT
ATTEMPT TO
%
O
,/
E
**6
,1
T
+
E
,
R
6+
E
//6
.
General guidelines
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2012-8-17 13:38:18
