Belling 152A, Руководство по установке пользователя, Страница: 31 / 48

FAN OVEN COOKERY NOTES
29
Temperature and Time
When all three shelves are used to
cook large quantities of food for home
freezing or parties, it may be neces-
sary 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.
Preparing meat and poultry for
roasting.
l Wipe the meat or poultry, dry well
and weigh it. Meat which has been
s t o red in a refrigerator should be
allowed to come to room temperature
before cooking, and frozen meat or
poultry should be completely defrosted
before placing in the oven.
l The weight of any stuffing should be
added to before calculating the cook-
ing time.
l
Place the meat/poultry in the main
oven meat tin supplied with your cook-
er. Smaller joints weighing less than
1.75kg (3
1/2
lbs) should be roasted in
a smaller roasting tin/pan - or they
may be pot roasted - a small joint in a
large pan causes unnecessary oven
splashing and evaporation of meat
juices.
l Additional fat should not be added,
except for veal, very lean meat or
poultry which can be either ‘larded’
with fat bacon or brushed very spar-
ingly with cooking oil or melted fat.
l Beef, lamb, mutton and poultry may
be dusted lightly with seasoned flour
to give a crisp outer surface. The skin
of duck and goose should be pricked
to released excess fat during cooking
and the rind of pork should be scored,
brushed lightly with oil and rubbed
with salt to give crisp crackling.
l Meat and poultry wrapped in, or
covered with a tent of aluminium foil
will be juicy and tender. Roasting
bags offer the same advantages.
Always follow the manufacture r s
instructions, and remember to reduce
the temperature by 25˙C and the cook-
ing time by 10 minutes per hour.
l Potatoes for roasting only require
lightly brushing with melted fat or
cooking oil.
l It is not necessary to baste when
roasting in an electric oven, and stock
or liquid should not be added to the
meat pan since this only causes unnec-
essary soiling, steam and condensa-
tion.
Frozen meat and poultry
Joints of meat and whole birds should
be defrosted slowly, preferably in a
domestic refrigerator (5-6 hrs per
450g) or at room temperature (2-3 hrs
per 450g). Frozen meat must be com-
pletely defrosted before placing in the
oven. It is essential to wash thorough-
ly and cook meat immediately after
defrosting.
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