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INSTRUCTIONS FOR COOKING A COMPLETE MEAL IN

THE MAIN OVEN

Many people today like to cook meat at comparatively low temperatures. When these lower

temperatures are used the joint is often more tender; also there is very little splashing of fat

onto the oven interior during cooking. When a 'Full Meal' including a joint, roast potatoes,

fruit pie and Yorkshire Pudding is required, cooking times may vary slightly according to the

thickness of the joint and how 'well done' one likes the meat and potatoes etc. Slight

temperature adjustment may be necessary. We hope this will prove to be a useful guide to

your new cooker.

Roast Beef, Roast Potatoes, Yorkshire Pudding, Apple Pie

Preparation

Beef

Potatoes

Yorkshire

Pudding

Apple Pie

Cooking

Pre-heat oven to 220°C

Arrange Beef, Potatoes and Apple Pie in

the oven as follows:

1 V

kg (3 lb)

Arrange in the roasting tin.

600g (1V

lb)

Brush with melted fat or oil, sprinkle with salt and

arrange around joint.

250 ml

pt)

Mix together 10Og (4 oz) p flour and a pinch of salt,

pouring batter

Gradually mix in a beaten egg and 250 ml (V

pt)

milk until smooth.

300g(12oz)

Shortcrust pastry;

1kg (2 lb)

Prepared fruit.

Sugar to taste.

Place fruit and sugar in 1 litre (2 pt) oval pie

dish and cover the fruit with rolled out pastry.

Beef and Potatoes

Shelf position 1

Apple Pie

Shelf position 4

Cook at 220°C for approximately 50 minutes.

Remove pie and raise temperature to 230°C.

Yorkshire Pudding: Heat 25g (loz) lard in a 23 cm (9 in) square tin for approximately 5

minutes on shelf position 4. Pour in batter. Cook for 35 minutes approximately.

TOTAL COOKING TIME APPROXIMATELY:

1 hour 30 minutes

These instructions are a guide only and should be altered to suit individual requirements. If

the joint is preferred very well cooked we suggest allowing an extra 15-30 minutes cooking

time after removing the pie and before cooking the Yorkshire Pudding.