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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
o
C.
Wipe the joint, dry well with a clean cloth, kitchen tissue,
etc., and weigh it. Meat which has been stored in a refriger-
ator, should be allowed to come to room temperature for
approximately 30 minutes before cooking. Always com-
pletely 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 a meat pan.
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Oven Control
To prepare meat for
roasting in your
electric oven