cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature, if necessary. Remember to reduce temperatures by about
When roasting do use the trivet in the meat tin. Fat and meat juices will drain into the meat tin below and can be used to make gravy. The trivet also prevents splashes of fat from soiling the oven interior.
The meat tin should not be placed on a heated hotplate as this may cause the enamel to crack.
Cooking Chart
Food |
|
| Shelf | Cooking |
|
|
| Position | Temp(°C) |
|
|
|
|
|
Biscuits |
|
|
| |
Bread |
|
|
| |
Casseroles |
|
| ||
Cakes: | Small and queen | Shelf | ||
| Sponges |
| positions | |
| Madeira |
| are not | |
| Rich Fruit |
| critical but | |
| Christmas |
| ensure that | |
| Meringues |
| oven | |
Fish |
|
| shelves are | |
Fruit Pies and Crumbles |
| evenly | ||
Milk Puddings | } | spaced | ||
Pastry: | Choux | when more |
| |
| Shortcrust | than one is | ||
| Flaky | used. | ||
|
| |||
Plate Tarts | Puff |
| 180 | |
|
|
| ||
Quiches/Flans |
|
| ||
Scones |
|
|
| |
Roasting: Meat & Poultry |
| |||
|
|
|
|
|
This chart is intended as a guide only. It may be necessary to increase or decrease the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
MEAT | TEMPERATURES |
|
|
Beef | Rare - 60°C |
| Medium - 70°C |
| Well Done - 80°C |
|
|
Pork | Well Done - 80°C |
|
|
Lamb | Medium - 70°C |
| Well Done - 80°C |
|
|
When roasting, ensure the meat is cooked thoroughly, use a meat thermometer if preferred to check the centre temperature has reached the required temperature (see table to the left).
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