Ariston CX109SV6 Conventional Oven, Oven Control, Times and Temperatures for Roasting

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Conventional Oven

OVEN CONTROL

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 off during cooking as the thermostat maintains the correct temperature.

The ‘Oven Cooking’ charts are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase and decrease temperatures by 10°C.

The oven is fitted with 'heat clean' liners and two rod shelves. The heating of the oven is achieved by turning the control knob clockwise to the required temperature as recommended in the temperature charts. The pilot light will immediately come on and will automatically go off and on during cooking as the oven thermostat maintains the correct temperature.

It should be noted that at the end of a 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 a perfectly normal characteristic of an oven with a good seal.

The correct positioning of food is indicated on the temperature charts.

TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL 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 and frozen meat or poultry must be completely defrosted beforehand.

Beef, lamb, mutton and poultry may be lightly floured, but pork should be scored, brushed lightly with oil and rubbed with salt to give crisp crackling. Place joint in the main oven meat pan supplied with your cooker. (Small joints weighing less than 1.75kg (31/2lb) 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). Additional fat should not be added, except for veal, very lean meat or poultry which can be 'larded' with bacon fat or brushed very sparingly with cooking oil or melted fat. It is not necessary to baste, when roasting in an electric oven and liquid / stock should not be added to the pan.

For optimum cooking performance, there must be clearance between meat pan and oven sides. The meat pan must be placed lengthways in the oven to allow for air circulation.

TIMES AND TEMPERATURES FOR ROASTING

 

AUS

The secret of succulent, tender meat, is not to roast

it too quickly at too high a temperature.

 

 

Best results are obtained when roasting is carried

 

out at a low temperature. When a lower temperature

 

is used, the 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 to a minimum.

 

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 ). The suggested times and

 

temperatures given below 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) 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 of the meat / poultry to calculate roasting times.

NOTE: Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switch ON, then the grill element will become hot. The correct posi- tioning of food is indicated in the tempera- ture charts.

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Contents Operating Instructions ContentsPlease Read this Booklet Carefully IntroductionGeneral Appliance Warnings For your SafetyInstallation Warnings Safety With The CooktopGas And Electrical Safety Maintenance WarningsGuidance on Automatic Cooking Oven Timer OperationSymbols Automatic CookingAuto Cooking Programme Timer Function ButtonsSetting the Time of DAY Setting the Minute MinderAuto Cooking Programmes StepSimply pressing the End Time button When cooking Automatically the Cook Period can Other Notes on Timer OperationHotplate To USE the HotplateLighting the burners for the first time Hotplate Models with Hob Gas Burner Safety Devices toSafety Requirements for Deep FAT Frying HOW to Deal with a FAT FireGriddle Some Recipe ideas for your Griddle Twin Grill To USE the GrillOpen the top grill door To Prepare Meat and Poultry for Roasting in Your FAN Oven Temperature and TimeFan Oven Oven PositionsTo Prepare Meat for Roasting in Your Conventional Oven Times and Temperatures for RoastingConventional Oven Oven ControlPork 90C Oven Cooking Chart MeatBeef Lamb 80C PoultryFood Oven Cooking Chart BakingSlow Cook Setting Warming CompartmentPreparing Food for Slow Cooking Replacement of Oven Light Bulb Care and CleaningHeat Clean Liners Cleaning the Griddle PlateCooker Finish Cleaning Method Something Wrong with your Cooker Disposal of your product Installation LocationProvision for Ventilation Technical Data DimensionsGeneral Element Rating Natural Gas 1.0 kPa Ulpg 2.75 kPaConversion for USE on LPG Space for FixingUnpacking the Cooker Levelling Check The Gas TypeGas Connection Duplicate Data Plate Electrical Connection Installation & Operational ChecksLow flame setting AUS Ariston Genuine Accessories Priority Service Spare Parts Service schedule