Indesit KD3C1E Instrukcja instalacji i użytkowania - Strona 22

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Conventional Oven

Times and

Temperatures for

Roasting

N.B.

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, cook-

ing 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.

those with a bone.

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.