Hotpoint EG21 & EG22 Manuel d'utilisateur Page 12

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Oven Cookery Notes
12
To prepare meat and poultry for roasting in your fan oven.
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has
been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before cal-
culating the cooking time.
(c) Place meat/poultry in the meat pan supplied with your cooker.
Small joints weighing less than 1.75kg (3
1
/
2
lbs) 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.
(d) Additional fat should not be added, except for veal, very lean
meat or poultry which can either be 'larded' with fat bacon or
brushed very sparingly with cooking oil or melted fat.
(e) Beef, lamb, mutton and poultry may be dusted lightly with sea-
soned flour to give a crisp outer surface. The skin of duck and
goose should be pricked to release excess fat during cooking,
and the rind of pork should be scored, brushed lightly with oil,
and rubbed with salt, to give crisp crackling.
(f) Meat and poultry wrapped in, or covered with a tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack instruc-
tions, and remember to reduce the temperatures given for con-
ventional ovens by approximately 25
o
C and the time by approxi-
mately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking oil
or melted fat.
(h) It is not necessary to baste when roasting in an electric oven and
stock or liquid should not be added to the meat pan since this
only causes unnecessary soiling, steam and condensation.
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