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1lb). 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.
Conventional oven (2
nd
Oven)
OVEN CONTROL
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 off during cooking
as the thermostat maintains the correct temperature.
The charts on pages 14, 15 and 16 are a guide only, giving
approximate cooking temperatures and times. To suit
personal taste and requirements, it may be necessary to
increase and decrease temperatures by 10°C.
The oven is tted with ‘heat clean’ liners and two rod shelves.
The heating of the oven is achieved by turning the control
knob clockwise to the required temperature as recommended
in the temperature charts. The pilot light will immediately
come on and will automatically go off and on during cooking
as the oven thermostat maintains the correct temperature.
It should be noted that at the end of a 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 a perfectly
normal characteristic of an oven with a good seal.
The correct positioning of food is indicated on the
temperature charts.
TO PREPARE MEAT FOR ROASTING IN YOUR
CONVENTIONAL OVEN
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 and frozen meat
or poultry must be completely defrosted beforehand.
Beef, lamb, mutton and poultry may be lightly oured, but pork
should be scored, brushed lightly with oil and rubbed with salt
to give crisp crackling. Place joint in the main oven meat pan
supplied with your cooker. (Small joints weighing less than
1.75kg (31/2lb) should be roasted in a smaller meat pan /
tin - or they may be ‘pot roasted’ - a small joint in a large meat
pan causes unnecessary oven splashing and evaporation of
meat juices). Additional fat should not be added, except for
veal, very lean meat or poultry which can be ‘larded’ with bacon
fat or brushed very sparingly with cooking oil or melted fat. It
is not necessary to baste, when roasting in an electric oven
and liquid / stock should not be added to the pan.
For optimum cooking performance, there must be clearance
between meat pan and oven sides.
The meat pan must be placed lengthways in the oven to
allow for air circulation.
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,
the 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
below 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.
Conventional Oven
Meat Pre-heat Temperature °C Time (approx.)
Position in Oven
from bottom
Beef Yes 190/20025-30 mins per 450g (1lb) +25 mins over.
In meat pan on
runner 2
Lamb Yes 190/20025-30 mins per 450g (1lb) +25 mins over.
Pork Yes 190/200 30-35 mins per 450g (1lb) +30 mins over.
Veal Yes 190/20025-35 mins per 450g (1lb) +30 mins over
Poultry/Game
up to 4kg (8lb)
Yes180/190 20-25 mins per 450g (1lb) +30 mins over
Turkey up to
5.5 kg (12lb)
Turkey over
5.5 kg (12lb)
Yes
Yes
190
180
22 mins per 450g (1lb) eg.
5.5kg (11lb) = 242mins
18 mins per 450g (1lb) eg.
10kg (22lb) = 352mins
Runner 2
Casserole
Cooking
Yes 140/160 2-2½ hr
sR
unner 3
If using aluminium foil, never:
1.Allow foil to touch sides of oven. 2.Cover oven interior with foil. 3.Cover shelves with foil.