Hotpoint HL500E Manuel d'utilisateur télécharger pdf (Page 18)

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 main oven light will

immediately come on.

The thermostat light indicates that the main oven is heating. When it turns off, the temperature inside

the oven has reached the setting made with the thermostat knob. At this point, the light will turn on and

off as the oven maintains the temperature at a constant level.

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.

(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.

(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.

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Hotpoint HL500E Manuel d'utilisateur Page 18

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