Cannon 10576G, 10573G, 10574G, 10578G, 10572G, 10579G Main Oven Cooking Chart, Meat and Poultry

Page 18

MAIN OVEN COOKING CHART

The following times and setting are for guidance only. You may wish to alter the setting to give a result more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed. Allow 15 minutes preheat for best results.

Always turn the thermostat knob to Mark 9 before selecting the required Gas Mark. Shelf position 1 is the highest.

 

Gas

Shelf

 

 

Food

Mark

Positions

Approx. Cooking Time and Comments

 

 

 

 

 

STARTERS

 

 

 

 

 

 

 

 

Patés and Terrines

3 or 4

4

11/2 - 2 hrs

 

 

 

 

 

FISH

 

 

 

 

 

 

 

 

Oily Fish (whole)

4 or 5

3

25 mins - 1 hr, depending on recipe

and size of fish

 

 

 

White Fish (fillets & steaks)

4 or 5

3

25

- 30 mins.

 

 

 

 

 

MEAT AND POULTRY

 

 

 

 

 

 

 

 

Veal

5

4

25 mins per lb + 25 mins

 

 

 

 

 

Beef

4 or 5

4

25

- 30 mins per lb + 25 mins

 

 

 

 

Ham

5

4

40 mins per lb covered in foil

+ 40 mins per lb uncovered

Lamb

5

4

30

- 35 mins per lb + 30 mins

 

 

 

 

Pork

5

4

40 mins per lb + 40 mins

 

 

 

 

Chicken

5

4

25 mins per lb + 25 mins

 

 

 

 

Duckling & gosling

5

4

25 mins per lb + 25 mins

 

 

 

 

 

Turkey

4 or 5

4 or 5

15

- 20 mins per lb + 20 mins

 

 

 

 

Game birds

6

4

50 mins. Remove bacon for last 15 mins.

Add extra 15 mins if roasting brace

Casseroles

3

3 or 4

11/2 - 6 hrs. (depending on type of meat)

PUDDINGS

 

 

 

 

 

 

 

 

Milk Puddings

3

3 or 4

21/4 - 21/2 hrs stand dish on a baking tray and

started with warm milk

 

 

 

Baked Custard

3

3 or 4

45 mins in bain-marie

 

 

 

 

 

Baked sponges

4

3

40

- 50 mins

 

 

 

 

Baked Apples

3

4

30 - 45 mins depending on the size

and type of apples

 

 

 

Meringue puddings

1

4 or 5

15 mins or until 'tinged' with brown

 

 

 

 

 

Apple Pie 1x9" (230mm)

6

3

45

- 55 mins stand dish on a baking tray

 

 

 

 

 

Fruit crumbles

5 or 6

3

35

- 45 mins

 

 

 

 

 

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Contents Chichester Professional Contents Introduction For Your Safety AlwaysFor Your Safety Oven Timer Operation Automatic CookingGuidance on Automatic Cooking Clockface Setting the Time of DAY Auto Cooking Programmes Oven Timer Operation Other Notes on Timer Operation Hotplate To USE the HotplateSafety Requirements for Deep FAT Frying HOW to Deal with a FAT FireTo USE the Grill GrillGrill PAN and Handle Relighting the BurnerShelf Position Food Main Oven To USE the Main OvenStorage and RE-HEATING of Food Cold Start CookingRoasting of Large Poultry ‘COOK CHILL’ DishesMain Oven Cooking Chart Meat and PoultryYeast Mixtures ‘SLOW COOK’ Setting Using the ‘SLOW COOK’ Setting for Slow CookingGuidance on Using the TOP Oven TOP OvenTo USE the TOP Oven TOP Oven Cooking Chart Gas Shelf Food Mark Care and Cleaning Main Oven Heat Clean LiningsReplacement of Oven Light Bulb Care and Cleaning Cooker Finish Cleaning MethodSide Opening Doors Drop Down DoorsProblem Check Something Wrong With Your CookerSomething Wrong Location Installation InstructionsGAS Safety Installation & USE Regulations Provision for VentilationTechnical Data Dimensions GeneralNatural GAS LPG Models Space for Fixing Cooker HoodsUnpacking the Cooker LevellingStability Bracket Connecting to GAS Supply Electrical Connection Connect to a 230-240V A.C. Supply onlyInstallation and Operational Checks Key Contacts