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Oven
Anything requiring long slow cooking such as casseroles and rich fruit
cakes can be put into a cold oven. Satisfactory results can also be obtained
with creamed mixture, rich pastries or yeast mixtures, but for perfection
we recommend preheating the oven for about 15 minutes.
The maximum weight of poultry that can be accommodated is 8 kg
(18 lbs) of suitable shape.
It is important to check that the bird DOES NOT overhang the burner at
the back of the oven.
It is vitally important to strictly adhere to the basic principles of food
handling and hygiene to prevent the possibility of bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a
clean container as quickly as possible.
2. Completely thaw frozen food in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or
in a hot oven, Mk. 6, and then serve immediately.
4. Only re-heat food once.
These should always be placed in a pre-heated oven ideally on the first or
second shelf position. Follow the packet instructions for cooking time.
If using Aluminium Foil:
1. Remember that it is important to increase the cooking time by
one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
9
Cold Start
Cooking
Roasting of Large
Poultry
Storage and
Re-heating of
Food
‘Cook Chill’
Dishes
Aluminium Foil