| Oven |
Oven Control | 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. |
To prepare meat for roasting in your electric oven
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 10oC.
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh it. Meat which has been stored in a refriger- ator, should be allowed to come to room temperature for approximately 30 minutes before cooking. Always com- pletely 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 the meat pan.
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