Hotpoint CX109SV6 (CR) AUS Mode d'emploi télécharger pdf (Page 15)

AUS

Conventional Oven

OVEN CONTROL

Heating of the oven is achieved by turning the

control clockwise to the required oven temperature

scale on the control panel, as recommended in the

temperature charts. The pilot light will immediately

come on and off during cooking as the thermostat

maintains the correct temperature.

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 and decrease temperatures

by 10°C.

The oven is fitted with 'heat clean' liners and two rod

shelves. 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.

The correct positioning of food is indicated on the

temperature charts.

TO PREPARE MEAT FOR ROASTING IN YOUR

CONVENTIONAL OVEN

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

cooking and frozen meat or poultry must be

completely defrosted beforehand.

Beef, lamb, mutton and poultry may be lightly

floured, but pork should be scored, brushed lightly

with oil and rubbed with salt to give crisp crackling.

Place joint 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). 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. It is not necessary to baste, when roasting in an

electric oven and liquid / stock should not be added

to the pan.

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 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 given below 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 (3lbs) takes longer

per 450g (1lb) cook in the time given for 'minutes'

per 450g (1lb) without the 'minutes' over added.

cook through than those with a bone. The weight

of stuffing should be added to the oven ready

weight of the meat / poultry to calculate roasting

times.

NOTE: 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 posi-

tioning of food is indicated in the tempera-

ture charts.

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Hotpoint CX109SV6 (CR) AUS Mode d'emploi Page 15

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