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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˚C.
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.
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 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.
24
Oven Control
To prepare meat for
roasting in your
electric oven