Cold start cooking, Roasting large, Poultry, Storage

Cold start cooking	Anything requiring long slow cooking such as casseroles and rich fruit
	cakes can be put into a cold oven. Satisfactory results can also be obtained
	with creamed mixture, rich pastries or yeast mixtures, but for perfection
	we recommend preheating the oven for about 15 minutes.
Roasting large	The maximum weight of poultry that can be accomodated is 8kg (18lbs)
poultry	of suitable shape.
	It is important to check that the bird DOES NOT overhang the burner at
	the back of the oven.
Storage and	It is vitally important to strictly adhere to the basic principles of food
re-heating of food	handling and hygiene to prevent the possibility of bacterial growth.
	1.	If food is to be frozen or not served immediately, cool it in a clean
		container as quickly as possible.
	2.	Completely thaw frozen food in the refrigerator before re-heating.
	3.	Re-heat food thoroughly and quickly either on the hotplate or in a
		hot oven, Mk 6, and then serve immediately.
	4.	Only re-heat food once.
‘Cook Chill’ dishes	These should always be placed in a pre-heated oven ideally on the first or
	second shelf position. Follow the packet instructions for cooking time.

Alluminium foil If using Aluminium Foil:

1.Remember that it is important to increase the cooking time by one third.

2.Never allow the foil to touch the sides of the oven.

3.Never cover the oven interior with foil.

4.Never cover the oven shelves with foil.

Cold start cooking