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Oven Cookery Notes
12
Oven Control
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 on pages 14 and 15. The pilot light will immediately come on
and go off during cooking as the thermostat maintains the correct
temperature. 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.
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.
To prepare meat for
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and
roasting in your weigh it. Meat which has been stored in a refrigerator, should be
electric oven allowed to come to room temperature for approximately 30 minutes
before cooking. Always completely 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 joint in meat pan supplied with your cooker (small joints
weighing less than 1.5kg (3lbs) should be roasted in a smaller
pan/meat tin, or they may be 'pot roasted' – a small joint in a large
meat pan causes unnecessary oven splashing). 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 to be 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 the meat pan.
Temperature
The secret of succulent, tender meat, is not to roast it too quickly at
and time 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 on the
oven
interior is reduced.