Oven Cookery Notes
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, 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 on page 14 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) than a large one, whereas a large joint over 3kg (6lbs) will 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 without a bone. (The weight of stuffing should be added to the oven ready weight of meat/poultry to calculate roasting times).
Storage Compartment
To open the storage compartment door use the door finger hold, pull forward to disengage the door from the door catch and carefully lower the door. On closing the door, ensure the catch engages correctly.
Take care as accessible surfaces inside the storage compartment will become hot when the oven is in use. The storage compartment is ideal for storing saucepans, meat pans, etc.
Do not use it for storing combustible materials, flammable liquids or aerosols.
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