Creda Cooker manual Frozen Meat and Poultry

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MAIN OVEN COOKERY NOTES

c)Place meat/poultry in the main oven meat pan supplied with your cooker. Small joints weighing less than 1.75kg (31/2 lbs) should be roasted in a smaller meat pan/tin – or they may be ‘pot roasted’ – a small joint in a large meat pan causes unnecessary oven splashing and evaporation of meat juices.

d)Additional fat should not be added, except for veal, very lean meat or poultry which can either be 'larded' with fat bacon or brushed very sparingly with cooking oil or melted fat.

e)Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and goose should be pricked to release excess fat during cooking, and the rind of pork should be scored, brushed lightly with oil, and rubbed with salt, to give crisp crackling.

f)Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturer’s pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25˚C and the time by approximately 10 minutes per hour.

g)Potatoes for roasting only require to be brushed with cooking oil or melted fat.

h)It is not necessary to baste when roasting in an electric oven and stock or liquid should not be added to the meat pan since this only causes unnecessary soiling, steam and condensation.

FROZEN MEAT AND POULTRY

Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g (1lb), or at room temperature (allowing 2-3 hours per 450g (1lb). Frozen meat or poultry must be completely defrosted before placing in the oven.

It is essential to wash both joints and cooking utensils immediately after defrosting and before cooking.

It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.

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Contents Aspire Creda Answer Centre 08701 54 64 Contents Introduction Cooker Height InstallationUnpacking Cabinet Connecting the Cooker Always For Your SafetySafety Advice Never Know Your Cooker Control Knobs Hints on Automatic Cooking Automatic CookingAutomatic Cooking Symbols Know Your TimerTimer Function Buttons ClockfaceSetting the Minute Minder Oven Timer OperationSetting the Time of DAY 20 T A16 Cookpot Symbol Other Notes on Timer Operation Operation When Using the Ceramic HOB Using the Ceramic HOBChoice of Utensils HOB Important AdviceSaucepan Types Gas Main Top Convection Fan Mark Oven oC Temperature Conversion ChartSolarplus Grill 48905 / 6 Operating Controls When the Grill is in USEGrill PAN Handle Guide to Grilling SuccessfullyConventional Grill 48904 / 8 TOP Oven Cookery Notes Multifunction CookingPosition of Food OperationTOP Oven AS a Warming Compartment for Plates and Dishes Main OvenMain Oven Cookery Notes Temperature and TimeOven Positions To Prepare Meat and Poultry for Roasting in Your FAN OvenFrozen Meat and Poultry Oven Temperature Charts Meat Oven Temperature Charts Baking Slow Setting Using the Main Oven for Other FunctionsPoints to Consider When Preparing Food for Slow Cooking Advantages of Slow Cooking areTurn OFF the Main Switch Before Cleaning Care and CleaningCleaning Materials to Avoid Ceramic HOBDecorative Trims HOW Credaclean WorksControl Panel Grill DoorRemovable Grill Roof Panel not ALL Models GRILL/TOP OvenSolarplus Grill Main OvenCooking Results not SATISFACTORY? Problem Check GrillingControl panel Something WRONG?Replacing Lamp Page Key Contacts