Hotpoint CH 10450 GF S, CG 40456 GF S Conventional oven 2nd Oven, Conventional Oven, Oven Control

1lb). Frozen meat or poultry must be completely defrosted before placing in the oven. It is essential to wash thoroughly and cook meat and poultry immediately after defrosting.

Conventional oven (2nd 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 charts on pages 14, 15 and 16 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 GB 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

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.

Conventional Oven

Meat		Pre-heat	Temperature °C	Time (approx.)		Position in Oven
						from bottom
Beef		Yes	190/200	25-30 mins per 450g (1lb) +25 mins over.
Lamb		Yes	190/200	25-30 mins per 450g (1lb) +25 mins over.
						In meat pan on
Pork		Yes	190/200	30-35 mins per 450g (1lb) +30 mins over.
						runner 2
Veal		Yes	190/200	25-35 mins per 450g (1lb) +30 mins over
Poultry/Game		Yes	180/190	20-25 mins per 450g (1lb) +30 mins over
up to 4kg (8lb)
Turkey up to		Yes	190	22 mins per 450g (1lb) eg.
5.5 kg (12lb)				5.5kg (11lb) = 242mins
						Runner 2
Turkey over				18 mins per 450g (1lb) eg.
		Yes	180
5.5 kg (12lb)				10kg (22lb) = 352mins
Casserole		Yes	140/160	2-2½ hrs		Runner 3
Cooking
			If using aluminium foil, never:		3.Cover shelves with foil.
	1.Allow foil to touch sides of oven. 2.Cover oven interior with foil.

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