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Main Oven - Fan Oven Cookery Notes
Temperature and Time
The oven is provided with two shelves.
A third is available as an optional extra,
contact Genuine Parts & Accessories
Hotline (see back page) for further
information.
If three shelves are used to cook large
quantities of food for home freezing or
parties, it may be necessary to increase
the cooking times given in the charts
by a few minutes, to allow for the loss
of heat due to the extra time taken to
load the oven, and the larger mass of
food.
Baking trays should allow an equal gap
on all sides of the oven.
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 for
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 main
oven meat pan supplied with
your cooker. Small joints weighing
less than 1.75kg (31/2 lbs) should
be roasted in a smaller meat
pan/tin – or they may be ‘pot
roasted’ – a small joint or 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 sea-
soned 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 manufacturer’s pack
instructions, and remember to
reduce the temperatures given
for conventional ovens by
approximately 25˚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 and Poultry
Joints of meat and whole birds should
be defrosted slowly, preferably in a
domestic refrigerator (allowing 5-6
hours per 450g,1 lb), or at room
temperature (allowing 2-3 hours per
450g, 1 lb).
Frozen meat or poultry must be
completely defrosted before placing
in the oven.
It is essential to wash thoroughly and
cook meat and poultry immediately
after defrosting.