Creda J151E Care and Cleaning, Oven Cookery Notes, Temperature and Time

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.

Care and Cleaning

TURN OFF THE MAIN SWITCH BEFORE CLEANING. BEFORE SWITCHING ON AGAIN, ENSURE THAT ALL CONTROLS ARE IN THE OFF POSITION. NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES, SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS OF ANY KIND, unless specified below.

Cleaning	1.	Plastic or nylon pads / scourers, these may scratch the
Materials		surface.
to avoid	2.	Household abrasive powders.
	3.	Oven chemical cleaners, aerosols and oven pads.
	4.	Caustic cleaners, these will etch the surface

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.

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 bacon fat 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.)

	and attack the metal frame.
	5. Bath and sink cleaners may mark the surface.
	Oven Liners – sides.
	It should not normally be necessary to clean the
	‘Credaclean’ panels in water. If desirable remove the rod
	shelves and the side panels and wash them in warm
	soapy water, followed by rinsing in clean water.
How	The surface of the ‘Credaclean’ oven liners are treated on
Credaclean	the mottled face with a special vitreous enamel which
Works	absorbs cooking soils. At temperatures of 220˚C (425˚F)
	or above, the special surface enables these soils to be
	slowly destroyed. The higher the temperature the more
	effective it is. If higher cooking temperatures are not used
	regularly it may be necessary, to prevent heavy soiling, to
	turn the oven control at maximum setting for a couple of
	hours.
Grill	Remove the grill pan and the wire grid food support,it is best
	to wash these items immediately after use to prevent stains
	from being burnt on when used again. Wipe out the grill
	compartment, use a fine steel wool soap pad to remove
	stubborn stains from the rod shelf and the floor of the
	compartment.

Control panel Wipe with a damp cloth and polish with a dry cloth.

Doors	Wipe over the grill door glass panel with a cloth wrung out in
	hot soapy water, then after wiping with a cloth wrung out in
	clear water, dry with a soft clean cloth. Ensure that glass door
	panels are not subjected to any sharp mechanical blows.
	Glass Inner Door Panel (where fitted) – open the door fully
	and unscrew the two screws securing the glass panel, taking
	care not to allow the glass to fall.The glass panel may now be
	washed at the sink. Stubborn stains can be removed by using
	a fine steel wool soap pad.
	Take particular care not to damage the inner surface which is
	coated with a heat reflective layer. After cleaning,rinse and dry
	with a softcloth. For slight soiling the inner glass panel may be
	cleaned, while still warm, without removing it from the door.
	Warning:Oven must not be operated with inner door glass
	removed.
Main Oven	Remove the rod shelves.
	Use a fine steel wool soap pad to remove stubborn stains from
	the rod shelves and the floor of the oven. Take care during
	cleaning not to damage or distort the door seals, if necessary
	remove the seal by carefully unhooking the corner clips.