8
n
n
Whole poultry should not be cooked on ‘S’. Chicken
casseroles are fine.
Casseroles must be brought to boiling point on the hotplate
immediately before ‘S’ cooking.
DO NOT stuff poultry and rolled joints before cooking. The
stuffing should be cooked separately. Poultry and pork
should be cooked in the top half of the oven, and other meats
not lower than shelf position 4.
A roasting joint should be covered with cooking foil or with a
roasting bag to reduce shrinkage and retain juices.
Should further browning be necessary, uncover the meat and
increase the temperature to gas mark 4 for a short period.
Cut root vegetables into small pieces unless cooking whole,
e.g. jacket potatoes.
Cover dishes tightly with a lid or foil to prevent evaporation
and transfer of flavour.
Once the oven has been loaded and the ‘S’ setting is in
operation resist the temptation to open the oven door. Heat
will be lost and the cooking time extended.
A meat thermometer is recommended for checking that
a joint or poultry is sufficiently cooked. Insert the probe
through the thickest part of the meat. For the expected
temperatures see
Table 2-1
.
Operating the Ovens
Push in and turn the knob controlling the oven to gas mark 9
(Fig.2-22)
. The oven will light automatically.
Turn the oven knob to the desired gas mark
(Fig.2-23)
.
Fig.2-22
Fig.2-23
Meat
Temperature
Beef
Rare
60 °C / 140 °F
Medium
71 °C / 160 °F
Well done
77 °C / 170 °F
Lamb
82° C / 180 °F
Pork
Fresh
88° C / 190 °F
Cured
77° C / 170 °F
Poultry
90° C / 195 °F
Veal
77° C / 170 °F
Table 2-1
