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