4.8 BAKING GUIDE - CONTINUED
GB IE
12
© 2018 Focal Point Fires plc.
Roasting guide
The times given in the roasting guide are only approximate, because the size and age of the bird will influence cooking times as
will the shape of a joint and the proportion of the bone. Frozen meat should be thoroughly thawed before cooking. For large
joints it is advisable to thaw overnight. Frozen poultry should be thoroughly thawed before cooking. The time required depends
on the size of the bird - eg; a large turkey may take up to 48 hours to thaw.
Use of a trivet with a roasting tin will reduce fat splashing and will help to keep the oven interior clean. Alternatively, to help
reduce fat splashing, potatoes or other vegetables can be roasted around the meat / poultry.
Notes:
• When cooking stuffed meat or poultry calculate the cooking time from the total weight of the meat plus the stuffing.
• For joints cooked in foil or covered roasters, and for lidded casseroles, add 5 minutes per 450g (1lb) to the calculated cooking
time.
• Smaller joints weighing less than1.25kg (21⁄2lb) may require 5 minutes per 450g (1lb) extra cooking time.
• Position the oven shelf so that the meat or poultry will be in the centre of the oven.
• It is recommended that the oven is cleaned after open roasting.
Cook in oven at:
160°C - Main Oven
Approximate cooking
time (pre heated oven)
Beef
Rare
Medium
Well Done
20 minutes per 450g (1lb), plus 20 minutes
25 minutes per 450g (1lb), plus 20 minutes
30 minutes per 450g (1lb), plus 30 minutes
Lamb
Medium
Well Done
25 minutes per 450g (1lb), plus 25 minutes
30 minutes per 450g (1lb), plus 30 minutes
Pork
35 minutes per 450g (1lb), plus 35 minutes
Poultry
20 minutes per 450g (1lb), plus 20 minutes
5.0 CLEANING AND MAINTENANCE
Any cleaning agent used incorrectly may damage the appliance.
Do not use any high-pressure cleaners or steam cleaners, which can result in an electric shock or damage to the appliance.
Always let the cooker cool before cleaning.
Some cooking operations generate considerable amount of grease, this combined with spillage can become a hazard if allowed to
accumulate on the cooker through lack of cleaning. In extreme cases this may amount to misuse of the appliance and could inval-
idate your guarantee.
It is recommended that the appliance is cleaned after open roasting.
Do not use caustic pastes, abrasive cleaning powders, coarse wire wool or any hard implements, as they will damage the surfaces.
All parts of the appliance can be safely cleaned with a cloth wrung out in hot soapy water.
Enamel parts (grill pan, hob top & pan supports, main oven compartment floor, top oven / grill compartment)
Use a mild cream cleaner - eg; “Cif”. Stubborn marks may be removed with a moistened “Brillo” pad. The pan supports and grill
pan may be cleaned in a dishwasher, or with a nylon brush in hot soapy water.
Ensure that the burners are correctly located as above.
