Cannon PROESSIONAL1000, Инструкции по использованию и установке

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19
OVEN CONTROL
H eating of the oven is achieved by t u rning the control cloc k wise to the re q u ired oven temperat u re scale on the
control panel , as recommended in the temperat u re charts . The pilot light will immediatel y come on and off
d u ring coo k ing as the thermostat maintains the correct temperat u re .
The charts on pages 2 0 and 2 1 are a g u ide onl y , giving appro x imate coo k ing temperat u res and times . To s u it
personal taste and re q u irements , it ma y b e necessar y to increase and decrease temperat u res by 10 ° C .
The oven is fitted with ' heat clean ' liners and two rod shelves . The heating of the oven is achieved by t u rning the
control k no b cloc k wise to the re q u ired temperat u re as recommended in the temperat u re charts . The pilot light
will immediatel y come on and will a u tomaticall y go off and on d u ring coo k ing as the oven thermostat maintains
the correct temperat u re .
I t sho u ld b e noted that at the end of a coo k ing period there ma y b e a momentar y p u ff of steam when the oven
door is opened . This will disperse in a few seconds and is a perfectl y normal characteristic of an oven with a
good seal .
The correct positioning of food is indicated on the temperat u re charts .
TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL OVEN
W ipe the j oint , dr y well with a clean cloth , k itchen tiss u e etc . and weigh it . M eat which has b een stored in a
refrigerator sho u ld b e allowed to come to room temperat u re for appro x imatel y 30 min u tes b efore coo k ing and
fro z en meat or po u ltr y m u st b e completel y defrosted b eforehand .
B eef , lam b , m u tton and po u ltr y ma y b e lightl y flo u red , bu t por k sho u ld b e scored , b r u shed lightl y with oil and
r ubb ed with salt to give crisp crac k ling . P lace j oint in the main oven meat pan s u pplied with y o u r coo k er . (S mall
j oints weighing less than 1 . 75k g (31 / 2 l b ) sho u ld b e roasted in a smaller meat pan / tin - or the y ma y b e ' pot
roasted ' - a small j oint in a large meat pan ca u ses u nnecessar y oven splashing and evaporation of meat j u ices ) .
A dditional fat sho u ld not b e added , e x cept for veal , ver y lean meat or po u ltr y which can b e ' larded ' with b acon
fat or b r u shed ver y sparingl y with coo k ing oil or melted fat . I t is not necessar y to b aste , when roasting in an
electric oven and li q u id / stoc k sho u ld not b e added to the pan .
F or optim u m coo k ing performance , there m u st b e clearance b etween meat pan and oven sides .
The meat pan m u st b e placed lengthwa y s in the oven to allow for air circ u lation .
TIMES AND TEMPERATURES FOR ROASTING
The secret of s u cc u lent , tender meat , is not to roast it too q u ic k l y at too high a temperat u re .
B est res u lts are o b tained when roasting is carried o u t at a low temperat u re . W hen a lower temperat u re is u sed ,
the j oint loses less weight , is more tender ( too high a temperat u re ca u ses meat to b e to u gh and dr y ) and the
splashing of fat onto oven interior is red u ced to a minim u m .
W hen a complete meal is b eing coo k ed in the oven , coo k ing time ma y need to b e increased and temperat u re
ma y need to b e raised for appro x imatel y the last 30 min u tes of the coo k ing period ( for instance when coo k ing
Y or k shire p u dding to serve with roast b eef ) . The s u ggested times and temperat u res given b elow sho u ld b e
u sed as a g u ide , bu t ma y var y according to : -
1 . W hether y o u prefer meat rare , medi u m or well done .
2 . The si z e and shape of y o u r j oint .
( a ) A short thic k j oint re q u ires a longer coo k ing period than a long thin j oint .
( b ) A small j oint u nder 1 . 5k g (3 l b s ) ta k es longer per 450 g (1 l b ) coo k in the time given for ' min u tes ' per 450 g (1 l b )
witho u t the ' min u tes ' over added .
( c ) B oned / rolled and st u ffed j oints ta k e longer to coo k thro u gh than those with a b one . The weight of st u ffing
sho u ld b e added to the oven read y weight of the meat / po u ltr y to calc u late roasting times .
NOTE: Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for
long periods of time with the control switch O N , then the grill element will become hot. The correct
positioning of food is indicated in the temperature charts.
CONVENTIONAL OVEN