lHINTS AND TIPS
Arrange the shelves in the required positions before switching the oven ON. Shelves are numbered from the bottom upwards.
When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf. This will allow the heat to circulate freely for the best cooking results.
When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be
lcooked in the same time.
It is possible to cook bulk loads on up to three shelves at any one time.
It is recommended that when baking larger quantities, the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary.
The use of excessively high temperatures can cause uneven browning. It may be necessary to reduce temperatures slightly. Refer to the recommendations given in the oven cooking
lchart on page 25.
Do not use the servery shelf from the grill in the main oven.
ROASTING CHART
INTERNAL TEMPERATURES -
Rare :
MEAT | TOP OVEN/ | COOKING TIME |
| FAN OVEN |
|
|
|
|
Beef | ||
|
| and |
|
|
|
Beef, | ||
boned |
| and |
|
|
|
Mutton | ||
and Lamb |
| and |
|
|
|
Pork | ||
and Veal |
| and |
|
|
|
Ham | ||
|
| and |
|
|
|
Chicken | ||
|
| and 20 min over |
|
|
|
Turkey | ||
and Goose |
| up to 3½kg/7lb then 10 |
|
| min per ½kg/1lb |
|
|
|
Duck | ||
|
| and |
|
|
|
Pheasant | ||
|
| and |
|
|
|
Rabbit | 20 min per ½kg/1lb | |
|
| and 20 min over |
|
|
|
Potatoes | according to size | |
with meat |
|
|
|
|
|
Potatoes | according to size | |
without |
|
|
meat |
|
|
|
|
|
The roasting temperatures and times given in the chart should be adequate for most joints, but slight adjustments may be required to allow for personal requirements and the shape and texture of the meat. However, lower temperatures and longer cooking times are recommended for less tender cuts or larger joints,
Wrap joints in foil if preferred, for extra browning uncover for the last
24