Hotpoint EW11E Manuel d'utilisateur télécharger pdf (Page 4)

Oven

The oven/grill control is designed to oper-

ate either the oven or the grill, depending

on the position of the oven door. With the

door in the closed position, the door

switch enables the oven to operate.

With the oven door closed, heating of the

oven is achieved by turning the control clock-

wise to the required ‘oven temperature’ scale

on the control panel, as recommended in the

temperature charts.The pilot light will imme-

diately come on and go off during cooking as

the thermostat maintains the correct temper-

ature.

At the end of the cooking period there may

be a momentary puff of steam when the oven

door is opened.This will disperse in a few sec-

onds and is perfectly normal characteristics of

an oven with a good door seal.

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 switched On, then the grill ele-

ment will become hot.

The correct positioning of food is indicated

on the temperature charts.

Oven Cookery Notes

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. Always completely thaw frozen meat before cooking. Beef, lamb

and mutton may be lightly floured, but pork should have the rind

scored, brushed over lightly with olive oil, and sprinkled with salt – for

crisp crackling.

Place joint in meat pan (small joints weighing less than 1.5kg (3lbs)

should be roasted in a smaller pan/meat tin, or they may be ‘pot roast-

ed’ – a small joint in a large meat pan causes unnecessary oven splash-

ing). Additional fat should not be used, except for veal, very lean meat,

poultry, which can either be ‘larded’ with fat bacon, or brushed over

very

sparingly with melted fat/cooking oil. When potatoes are roasted

round the joint,they only require to be coated in melted fat/cooking oil.

It is not necessary to baste, when roasting in an electric oven, and liq-

uid/stock should not be added to the meat pan.

Oven Control

Note:

To prepare meat for roasting in your electric oven.

The secret of succulent, tender meat, is not to roast quickly at too high a

temperature. Best results are obtained when roasting is carried out at low

temperatures.When a lower temperature is used, 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. 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 min-

utes of the cooking period (for instance when cooking Yorkshire pudding

to serve with roast beef). Never use meat pans larger than 390 x 300mm

(15”x12”) and baking trays no larger than 330x255mm (13”x10”), these

should be positioned centrally on the oven shelf. Food should not be

placed directly on the floor of the oven.To avoid unnecessary cleaning,rod

shelves which are not in use, should be removed from the oven.

The times and temperature suggested 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) than a

large one, whereas a large joint over 3kg (6lbs) will cook in the

time given

for ‘minutes’ per 450g (1lb) without the ‘minutes

’

over

added.

c) Boned/rolled and stuffed joints take longer to cook through than

those with a bone.(The weight of stuffing should be added to the

oven ready weight meat/poultry to calculate roasting times.)

Temperature and Time

The oven temperature charts’ are a guide only, giving approximate

cooking temperatures and times. To suit personal taste and require-

ments, it may be necessary to increase or decrease temperatures by

10˚C.

Temperature Chart Baking

Temperature Chart Meat

Pre-

Heat

Food

Scones

Runners 1 & 4

Runner 3

Runner 4

Runners 2 & 5

Runners 1 & 4

Runner 1

Runner 2

Runner 5

220/230˚C approx 10-15mins

150/160˚C approx 45-55mins

210/220˚C approx 20-25mins

210/220˚C 45-50mins

220˚C approx - depending on use

200/210˚C depending on use

140/150˚C depending on size

and richness of mixture

150/160˚C approx 2 - 2

hrs

190/200˚C approx 20-25mins

200/210˚C approx 10-15mins

190/200˚C 7" tins 15-20mins

Small Cakes

Victoria

Sandwich

180/190˚C 6

" - 7" tins 20mins

8" - 8

" tins 30mins

160/170˚C 6

"-7"tins 1

-1

8" - 9" tins 2-2

100/110˚C Large 3

- 4

hrs

Small 2

- 3hrs

230˚C 50-60mins reducing to

230˚C 45-50mins 210/230˚C

after 10mins

Sponge

Sandwich

(fatless)

Swiss Roll

Semi-rich

Cakes (large)

Christmas

Cake

Shortcrust

Pastry

Puff Pastry

Yorkshire

Pudding

Individual

Yorkshire

Puddings

Milk

Pudding

Baked Egg

Custard

Bread

-full oven

- single loaf

Meringues

Temperature & Time

Position in

oven

Food

Beef

Lamb

Pork

Veal

Poultry

/Game

Turkey

Casseroles

/Stews

140/160˚C according to

quantity

190/200˚C approx 18-20mins

per 450g (1lb) + 20mins extra

190/200˚C approx 25-35mins

per 450g (1lb) + 30mins extra

190/200˚C approx 30-35mins

per 450g (1lb) + 30mins extra

190/200˚C approx 25-30mins

per 450g (1lb) + 25mins extra

190/200˚C approx 25-30mins

per 450g (1lb) + 25mins extra

runner 3

In a suitable

tin on

runner 1

In Meat pan

runner 2

Temperature & Time

Position in

Oven

Pre-

Heat

If using aluminium foil:-

1) Remember it is important to increase the cooking time by one

third.

2) Never allow foil to touch sides of ovens.

3) Never cover oven interior with foil.

4) Never cover oven shelves with foil.

up to 5.5kg (12lb) allow 22mins

per 450g (1lb) at 190˚C

e.g. 5kg (11lb) = 242 mins

over 5.5kg (12lb) allow 16mins

per 450g (1lb) at 180˚C

e.g. 10kg (22lb) = 352mins

Yes

Note: Always refer to cookery notes before using oven. If soft tub

margarine is used for cake making we would recommend using the

all in one method and to reduce the temperature by 10˚C.

Temperatures recommended in this chart refer to cakes made with

block margarine or butter only.

Yes

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Hotpoint EW11E Manuel d'utilisateur Page 4

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