Creda H150E manual Temperature and Time Meat pan and rod shelves

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Temperature and Time

Meat pan and rod shelves

Oven Cookery Notes

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).

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 of meat/poultry to calculate roasting times.)

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.

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Contents H150E Installation & User Instructions Creda Answer Centre 08701 54 64 Creda Answer Centre 08701 54 64Contents Disposal of Your Product Introduction89/336/EEC 73/23/EEC 92/31/EEC 93/68/EEC Installation Mains ConnectionSiting the Cooker Moving the CookerSafety Information AlwaysSafety Advice in Case of a CHIP-PAN Fire Do not Leave Deep FAT Frying Pans Unattended While CookingEvent of a chip pan fire or any other pan fire Extinguisher is likely to tip the pan overFeatures Control Panel Safety requirements for deep fat frying Control Settings GuideHotplates General Information Notes Hob General Information Choice of UtensilsPans should not But essentially FlatConvection Fan Temperature Conversion ChartOven Setting the Grill See chart on guide to grillingGrill Grill pan handleFood Grill Setting Approximate Cooking time Grill ChartGuide To Grilling Oven Oven Cookery NotesOven Control To prepare meat for roasting in your electric ovenTemperature and Time Meat pan and rod shelves Oven Temperature Chart Meat Food Temperature and Time Position in OvenOven Temperature Chart Baking SconesRunners 1 Runner 4 fromCooking Results Not Satisfactory Problem Check GrillingBaking Care and Cleaning ‘CREDACLEAN’ Oven LinersDry with a soft clean cloth To replace the oven door seal before using the applianceOven Door Do not use scouring pads or abrasive powder which maySomething Wrong with your Cooker? Page Key Contacts For further product information 08701 54 64