Zanussi SC9412 Instructions For The Use & Care - Page 20
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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
2
kg (3 lb)
Arrange in the roasting tin.
600g (1V
2
lb)
Brush with melted fat or oil, sprinkle with salt and
arrange around joint.
250 ml
(V
2
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
2
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.
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