Jackson J051E Temperature Conversion Chart, Oven Cookery Notes, Temperature and Time

Setting the grill	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.
Note:	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.
Note:	Remember to switch off the control at the end of
	cooking.

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.

Oven

Oven Control

Note:

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.

Food	Shelf Position	Grill	Approx. Cooking
	from Base of
		Setting	Time
	Oven
Toasting	5	6	3-10mins depending
of Bread
			on type of food
Products
Small cuts of	4 or 5	3	15-20mins.
meat,sausages,
bacon
Chops, etc.			20-30mins
Gammon	4	3 - 6	depending on
steaks			thickness
Fish: whole			10-20mins.
fillets	4 or 5	3
			(in base of pan)
fingers
Pre-cooked	4	3 -6	15-20mins.
potato
products
Pizzas	4 or 5	3	10-12mins.
			depending on size
Browning of
food.	4	6	5-7mins.
e.g.cauliflower
cheese

Always preheat the grill for 5 minutes, on setting required for cooking.

Temperature Conversion Chart

	˚F	Main	Top	Main Fan
Gas Mark		Convection	Convection
				Oven
		Oven	Oven
1/2	250	120	110	100
1	275	140	130	120
2	300	150	140	130
3	325	160	150	140
4	350	180	170	160
5	375	190	180	170
6	400	200	190	180
7	425	220	210	200
8	450	-	220	210
9	475	-	-	220

Note: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

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.

To prepare meat for roasting in your electric oven.

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.

Temperature and Time

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.)