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Shelf Position
from Base of
Oven
Food
3-10mins depending
on type of food
Toasting
of Bread
Products
5
6
15-20mins.
Small cuts of
meat,sausages,
bacon
4 or 5
3
20-30mins
depending on
thickness
Chops, etc.
Gammon
steaks
4
3 - 6
10-20mins.
(in base of pan)
Fish: whole
fillets
fingers
4 or 5
3
15-20mins.
Pre-cooked
potato
products
4
3 -6
10-12mins.
depending on size
Pizzas
4 or 5
3
5-7mins.
Browning of
food.
e.g.cauliflower
cheese
Always preheat the grill for 5 minutes, on setting required for cooking.
4
6
Grill
Setting
Approx. Cooking
Time
Oven
The oven/grill control is designed to
operate either the oven or the grill,
depending on the position of the oven
door.With the door in the closed position,
the door switch enables the oven to
operate.
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.
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.
Remember to switch off the oven control
after cooking is finished. If the door of the
oven is left open for long periods of time with
the control switched On, then the grill
element will become hot.
The correct positioning of food is indicated
on the temperature charts.
Oven Cookery Notes
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 joint in meat pan (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
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.
Oven Control
Note:
Note:
To prepare meat for roasting in your electric oven.
The secret of succulent, tender meat, is not to roast quickly at too high a
temperature. Best results are obtained when roasting is carried out at low
temperatures.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 onto oven interior is reduced. 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). Never use meat pans larger than 390 x
300mm (15”x12”) and baking trays no larger than 330x255mm (13”x10”),
these should be positioned centrally on the oven shelf.Food should not be
placed directly on the floor of the oven.To avoid unnecessary cleaning,rod
shelves which are not in use, should be removed from the oven.
The times and temperature suggested 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.
b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a
large one, whereas a large joint over 3kg (6lbs) will cook in the
time given
for ‘minutes’ per 450g (1lb) without the ‘minutes
’
over
added.
c) Boned/rolled and stuffed joints take longer to cook through than
those with a bone.(The weight of stuffing should be added to the
oven ready weight meat/poultry to calculate roasting times.)
Temperature and Time
Preheat the grill at setting 6 for approximately 5
minutes.
The grill pan is placed on the shelf and should be
correctly positioned under the grill element.Leave
the control at setting 6 for toast, sealing and fast
cooking of foods. For thicker foods requiring
longer cooking, turn the switch to a lower setting
after the initial sealing on both sides at setting 6.
The thicker the food the lower the control should
be set.
ALWAYS have the door open when grilling. If the
door is closed when the oven/grill control is
switched on then the oven will operate.
Remember to switch off the control at the end of
cooking.
Setting the grill
Note:
Note:
Guide to grilling successfully:
1. Position rod shelf as recommended in chart for food being cooked.
2. Preheat the grill for approximately 5 minutes.
3. Place the grill pan on the rod shelf, ensuring it is positioned
centrally under the grill element.
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.
Temperature Conversion Chart
Gas Mark
˚F
Main
Convection
Oven
Top
Convection
Oven
Main Fan
Oven
2
3
1
/
2
1
250 120
140
160
150
180
190
200
220 200
180
170
160
140
130
120
100
220
220
210
210
190
180
170
150
140
130
110
-
-
-
275
300
325
350
375
400
425
450
475
4
5
6
7
8
9