Main Oven Cookery Notes
22
To prepare meat and poultry for roasting in your fan oven.
(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 the
cooking time.
(c)
Place meat/poultry in the meat pan supplied with your cooker.
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
o
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.
Frozen Meat
Joints of meat and whole birds should be defrosted slowly, preferably
and Poultry
in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at room
temperature (allowing 2-3 hours per 450g, 1lb).
