Oven

Cold Start

Cooking

Roasting of Large Poultry

Storage and

Re-heating of

Food

‘Cook Chill’

Dishes

Aluminium Foil

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.

The maximum weight of poultry that can be accommodated is 8 kg (18 lbs) of suitable shape.

It is important to check that the bird DOES NOT overhang the burner at the back of the oven.

It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial 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 reheating.

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.

These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow the packet instructions for cooking time.

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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Hotpoint C150 manual Oven