Indesit IT50D1 Manuale di istruzioni per l'uso - Pagina 13

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Indesit IT50D1 Manuale di istruzioni per l'uso

Conventional Oven

Oven Control

Heating of the oven is achieved by turning 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 will then automatically go off and on

during cooking as the oven thermostat maintains the

correct temperature.

The cooking charts provided in this book 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.

The oven is fitted with two rod shelves. The oven is

heated by two tubular sheathed elements located

under the floor of the oven and on the oven roof,

inside the cavity. 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.

Oven Positions

The correct positioning of food is indicated in the

temperature charts.

To prepare meat and poultry for roasting in your

conventional oven.

a. 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 cook ing, and frozen meat or poultry must

be completely defrosted before placing in the

oven.

b. The weight of any stuffing used should be added

to the oven ready weight of the meat / poultry

before calculating the cooking time.

c. Place the joint in the meat pan supplied with your

cooker. Small joints weighing less than 1.75kg

(31/2 lbs) 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.

d. Additional fat should not be added, except for

veal, very lean meat or poultry which can either be

'larded' with fat bacon or brushed very

sparingly with cooking oil or melted fat.

sparingly

e. Beef, lamb, mutton and poultry may be dusted

lightly with seasoned flour to give a crisp outer

surface. The skin of duck and goose should be

pricked to release excess fat during cooking, and

the rind of pork should be scored, brushed lightly

with oil, and rubbed with salt, to give crisp

crackling.

f. Potatoes for roasting only require to be brushed

with cooking oil or melted fat.

g. It is not necessary to baste when roasting in an

electric oven and stock or liquid should not be

added to the meat pan since this only causes

unnecessary soiling, steam and condensation.

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 the 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 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 (3 lbs) takes longer per

450g (1 lb) cook in the time given for 'minutes' per

450g (1 lb) without the 'minutes' over added.

c. Boned/rolled and stuffed joints take longer to

cook through than those with a bone.

very

! Remember to switch off the oven control after

cooking is finished. If the door of the oven is left

open for long periods of time with the control switch

ON, then the grill element will become hot. The

correct positioning of food is indicated in the

temperature charts.

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