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Main Oven - Fan Oven

Cookery Notes

Temperature and Time

The oven is provided with two shelves. A third is

available as an optional extra, contact Genuine Parts

and Accessories Hotline (see back page) for further

information.

If three shelves are used to cook large quantities of

food for home freezing or parties, it may be

necessary to increase the cooking times given in the

charts by a few minutes, to allow for the loss of heat

due to the extra time taken to load the oven, and the

larger mass of food.

Baking trays should allow an equal gap on all sides

of the oven.

To prepare meat and poultry for Roasting in

your Fan Oven

(a) Wipe the meat or poultry, dry well and weigh it.

Meat which has for been stored in a refrigerator

should be allowed to come to room temperature

before cooking, and frozen meat or poultry must

be completely defrosted before placing in the oven.

(b) The weight of any stuffing used should be added

before calculating the cooking time.

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 or 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.

(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) Meat and poultry wrapped in, or covered with a

tent of aluminium foil will be juicy and tender.

Roasting bags offer the same advantages. Always

follow the manufacturer's pack instructions, and

remember to reduce the temperatures given for

conventional ovens by approximately 25°C and the

time by approximately 10 minutes per hour.

(g) Potatoes for roasting only require to be brushed

with cooking oil or melted fat.

(h) 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.

Frozen Meat and Poultry

Joints of meat and whole birds should be defrosted

slowly, preferably in a domestic refrigerator (allowing

5-6 hours per 450g,1 lb), or at room temperature

(allowing 2-3 hours per 450g, 1 lb).

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.