Using the Oven
The oven is fitted with 'Stay clean' liners and two rod shelves. To heat the oven, turn the control knob clockwise, selecting the required temperature between 80˚C (170˚F) and 230˚C (450˚F) as recommended in the temperature chart. The pilot light will immediately come on and remain on until the oven reaches the required temperature. This light will then 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 door seal.
The correct positioning of food is indicated in the temperature charts on pages 13 and 14.
Oven Cookery Notes
The Charts on pages 13 and 14 are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10˚C.
TO PREPARE MEAT FOR ROASTING IN YOUR ELECTRIC 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 similarly meat stored in a freezer must be completely thawed beforehand.
Beef, lamb and mutton may be lightly floured, but pork should have the rind scored, brushed over lightly with olive oil, and sprinkled with salt – this gives crisp crackling. Place joint in meat pan (small joints weighing less than 1.5kg (3lbs) should be roasted in a smaller pan/meat tin, or they may be 'pot roasted' – a small joint in a large meat pan causes unnecessary oven splashing).
Additional fat should not be used, except for veal, very lean meat, poultry, which can either be 'larded' with fat bacon, or brushed over very sparingly with melted fat/cooking oil. When potatoes are to be roasted round the joint, they only require to be coated in melted fat/cooking oil. It is not necessary to baste, when roasting in an electric oven, and liquid/stock should not be added to the meat pan.
IMPORTANT Basic principles of food handling and hygiene must be followed to prevent the possibility of bacterial growth.
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