Hotpoint CX109SV6 (CR) AUS Mode d'emploi télécharger pdf (Page 14)

AUS

Fan Oven

The heating of the oven is achieved by turning the

control knob clockwise to the required temperature

as recommended in the temperature charts. The

pilot light will immediately come on and will

automatically go off and on during cooking as the

oven thermostat maintains the correct temperature.

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 seal.

Since a fan oven heats up more quickly and

generally cooks food at a lower temperature than a

conventional oven, pre-heating the oven is often

unnecessary. However, foods such as bread,

scones, Yorkshire pudding do often benefit from

being placed in a preheated oven.

The ‘Oven Cooking’ charts 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.

Unless otherwise indicated in the charts, food is

placed in a cold oven ie. without preheating.

If food is placed in an already hot oven, the

suggested cooking time should be reduced,

depending on the type and quantity of food being

cooked.

OVEN POSITIONS

Since the distribution of heat in the fan oven is very

even, most foods will cook satisfactorily on any shelf

position, but the shelves should be evenly spaced.

To ensure even circulation do not use meat pans

larger than 390 x 300mm (15ins x 12ins) and baking

trays no larger than 330 x 255mm (13ins x 10ins),

these should be positioned centrally on the oven

shelf.

- Do not fit shelves upside down.

- Never use more than 3 shelves in the oven as air

circulation will be restricted.

- Food or cooking utensils should not be placed on

the floor of the oven.

To avoid unnecessary cleaning, rod shelves which

are not in use should be removed from the oven.

TEMPERATURE AND TIME

When all 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.

NB. Recipes in cookery books give times and

temperatures for cooking in ordinary ovens. The fan

oven makes it possible in most cases to:

- Reduce the recommended temperatures 25°C

(45°F).

- Reduce the recommended time by approximately

10 minutes per hour.

- Make pre-heating the oven unnecessary for certain

foods.

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 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.

c. Place meat / poultry in the main oven meat pan

supplied with your cooker. Small joints weighing

less than 1.75kg (31/2lb) 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 be 'larded' with

bacon fat 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 advantage. Always

follow the manufacturer's packing instructions and

remember to reduce the temperatures given for

conventional ovens by approximately 25°C and the

time by approxi mately 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, 1lb), or at room temperature

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

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Hotpoint CX109SV6 (CR) AUS Mode d'emploi Page 14

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