Main Oven Cookery Notes

To prepare meat and poultry for roasting in your fan oven.

(a)Wipe the meat or poultry, dry well and weigh it. Meat which has been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven.

(b)The weight of any stuffing used should be added before calculating the cooking time.

(c)Place meat/poultry in the 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 manufacturers 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

Joints of meat and whole birds should be defrosted slowly, preferably

and Poultry

in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at

 

room temperature (allowing 2-3 hours per 450g, 1lb).

 

The breast should be covered with foil, held in position by skewers or

 

string, and the giblets removed after defrosting but before cooking.

 

THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR

 

MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS ESSENTIAL TO

 

COOK IT THOROUGHLY, IMMEDIATELY AFTERWARDS.

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Hotpoint 50cm manual To prepare meat and poultry for roasting in your fan oven, Frozen Meat
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50cm specifications

Hotpoint 50cm Appliances: Features, Technologies, and Characteristics

Hotpoint, a brand synonymous with reliability and innovation in the home appliance sector, offers a range of 50cm products designed to balance compact size with outstanding performance. Ideal for smaller kitchens or apartments, these appliances deliver versatility without compromising on functionality.

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Overall, Hotpoint’s 50cm appliances embody the perfect blend of technology, efficiency, and design. With an array of smart features, energy-saving capabilities, and safety measures, they are redefining the standards for compact appliances, making them an excellent choice for modern living spaces.
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