Creda 41202 Cold Start Cooking, Roasting of Large, Poultry, Storage, Re-heating, Food, Dishes

Oven

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 of Large	The maximum weight of poultry that can be accommodated is 8 kg
Poultry	(18 lbs) 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
Re-heating of	food handling and hygiene to prevent the possibility of bacterial
Food	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’	These should always be placed in a pre-heated oven ideally on
Dishes	the first or second shelf position. Follow the packet instructions for
	cooking time.

Aluminium 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.

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