Hotpoint H150E Manuel d'utilisateur télécharger pdf (Page 16)

Oven Cookery Notes

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 minutes of the cooking period (for instance when

cooking Yorkshire pudding to serve with roast beef).

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 of meat/poultry to calculate roasting times.)

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.

Temperature and

Time

Meat pan and rod

shelves

1 2 ... 11 12 13 14 15 16 17 18 19 20 21 22 23 24

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Hotpoint H150E Manuel d'utilisateur Page 16