Fan Oven Cookery Notes
(a) Wipe the meat or poultry, dry well and weigh it. Meat which
has been stored in a refrigerator should be allowed to come to
room temperature before cooking, and frozen meat or poultry
must be completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before
calculating cooking time.
(c) Place meat/poultry in the grill/meat pan supplied. Small joints
weighing less than 1.75kg (3
1
/
2
lbs) should be roasted in a
smaller meat pan/tin – or they may be ‘pot roasted’ – a small
joint in a large meat pan causes unnecessary oven splashing
and evaporation of meat juices.
(d) Additional fat should not be added, except for veal, very lean
meat or poultry which can either be ‘larded’ with fat bacon or
brushed very sparingly with cooking oil or melted fat.
(e) 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 release excess fat during
cooking, and the rind of pork should be scored, brushed lightly
with oil, and rubbed with salt, to give crisp crackling.
(f) 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 manufacturers pack
instructions, and remember to reduce the temperatures given
for conventional ovens by approximately 25°C and the time by
approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking
oil or melted fat.
(h) 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 unnecessary soiling, steam and condensation.
Joints of meat and whole birds should be defrosted slowly,
preferably in a domestic refrigerator (allowing 5-6 hours per 450g
(1 lb), or at room temperature (allowing 2-3 hours per 450g (1 lb).
Frozen Meat
and Poultry
To prepare meat
and poultry for
roasting in your
fan oven
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