Oven
With the oven door closed, heating of the oven is achieved by turning
the control clockwise to the required ‘oven temperature’ scale on
the control panel, as recommended in the temperature charts. The
pilot light will immediately come on and go off during cooking as the
thermostat maintains the correct temperature.
Note:
At the end of the cooking period there may be a momentary
puff of steam when the oven door is opened. This will disperse in a
few seconds and is perfectly normal characteristics of an oven
with a good door seal.
Note:
Remember to switch off the oven control after
cooking is finished.
Oven Cookery Notes
The ‘oven temperature charts’ are a guide only, giving approximate
cooking temperatures and times.
To suit personal taste and requirements, it may be necessary to
increase or decrease temperatures by 10˚C.
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and
weigh it. Meat which has been stored in a refrigerator, should be
allowed to come to room temperature for approximately 30 minutes
before cooking.
Always completely thaw frozen meat before cooking.
Beef, lamb
and mutton may be lightly floured, but pork should have the rind
scored, brushed over lightly with olive oil, and sprinkled with salt –
for crisp crackling.
Place the joint in a suitably sized meat pan (a small joint in a large
meat pan causes unnecessary oven splashing). Small joints weighing
less than 1.5kg (3lbs) may be pot roasted. Additional fat should not
be used, except for veal, very lean meat, poultry, which can either
be ‘larded’ with fat bacon, or brushed over very sparingly with
melted fat/cooking oil. When potatoes are roasted round the joint,
they only require to be coated in melted fat/cooking oil. It is not
necessary to baste, when roasting in an electric oven, and
liquid/stock should not be added to the meat pan.
13
Oven Control
To prepare meat
for roasting in
your electric oven
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