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Oven Cookery Notes
TIMES AND TEMPERATURES FOR ROASTING
The secret of succulent, tender meat, is not to roast it too quickly at too high a
temperature. Best results are obtained when roasting is carried out at a low
temperature. When a lower temperature is used, joint loses less weight, is more
tender (too high a temperature causes meat to be tough and dry), and the splashing
of
fat onto oven interior is reduced to a minimum. When a complete meal is being cooked in
the oven, cooking time may need to be
increased, and temperature may need to be raised
for approximately the last 30 minutes of the cooking period (for instance when cooking
Yorkshire pudding to serve with roast beef).
The suggested times and temperatures given on page 14 should be used as a guide but may
vary according to:–
1. Whether you prefer meat rare, medium or well done.
2. The size and shape of your joint.
a) A short thick joint requires a longer cooking period than a long thin joint.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a large one,
whereas a large joint over 3kg (6lbs) will cook in the time given for 'minutes' per
450g (1lb) without the 'minutes' over added.
c) Boned/rolled and stuffed joints take longer to cook through than those without a
bone. (The weight of stuffing should be added to the oven ready weight of
meat/poultry to calculate roasting times).
14
Storage Compartment
To open the storage compartment door use the door finger hold, pull forward to
disengage the door from the door catch and care
fully lower the door. On closing the
door, ensure the catch engages correctly.
Take care as accessible surfaces inside the storage compartment will become hot when the
oven is in use. The
storage compartment is ideal for storing saucepans, meat pans, etc.
Do not use it for storing combustible materials, flammable liquids or aerosols.