Hotpoint H151EWH 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 H151EWH Manuel d'utilisateur Page 16