Technical data

Conventional Oven Cookery

Notes

The 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.

The oven is fitted with ‘Cookclean’ liners and two rod shelves.

The oven is heated by two tubular sheathed elements located

behind the removable sides. The heating of the oven is achieved by

turning the control knob clockwise to the required temperature as

recommended in the temperature charts. The oven neon 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 door seal.

The correct positioning of food is indicated on the temperature

charts.

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 similarly meat stored in a freezer

must be completely thawed beforehand. 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 - this

gives a crisp crackling.

Place joint in meat pan (small joints weighing less than 1.5kg (3lbs)

should be roasted in a small 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.

For optimum cooking performance, there must be clearance

between meat pan and oven sides. The oven pan must be placed

length ways in the oven to allow for air circulation.

To prepare

meat

for roasting

your electric

oven