Hotpoint H151EWH Manuel d'utilisateur télécharger pdf (Page 15)

Oven

With the oven door closed, 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 go off during cooking as the

thermostat maintains the correct temperature.

Note: 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 seconds and is perfectly normal characteristics of an oven

with a good door seal.

Note: Remember to switch off the oven control after

cooking is finished.

Oven Cookery Notes

The ‘oven temperature 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.

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.

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 the joint in a suitably sized meat pan (a small joint in a large

meat pan causes unnecessary oven splashing). Small joints weighing

less than 1.5kg (3lbs) may be pot roasted. 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

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

Oven Control

To prepare meat

for roasting in

your electric oven

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Hotpoint H151EWH Manuel d'utilisateur Page 15