Hotpoint BD62 BD52 Manuel d'utilisateur télécharger pdf (Page 31)

31

Main Oven - Fan Oven Cookery Notes

Temperature and Time

The oven is provided with two shelves. A

third is available as an optional extra,

contact Genuine Parts & Accessories

Hotline (see back page) for further

information.

If three shelves are used to cook large

quantities of food for home freezing or

parties, it may be necessary to increase

the cooking times given in the charts by

a few minutes, to allow for the loss of

heat due to the extra time taken to load

the oven, and the larger mass of food.

Baking trays should allow an equal gap

on all sides of the oven.

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 for

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

calculating the cooking time.

(c) Place meat/poultry in the main

oven meat pan supplied with your

cooker. Small joints weighing less

than 1.75kg (31/2 lbs) should be

roasted in a smaller meat pan/tin –

or they may be ‘pot roasted’ – a

small joint or 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 seasoned

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 manufacturer’s

pack instructions, and remember to

reduce the temperatures given

for conventional ovens by

approximately 25˚C and the time

by approximately 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.

Frozen Meat and Poultry

Joints of meat and whole birds

should be defrosted slowly,

preferably in a domestic

refrigerator (allowing 5-6 hours per

450g,1 lb), or at room temperature

(allowing 2-3 hours per 450g, 1 lb).

Frozen meat or poultry must be

completely defrosted before placing

in the oven.

It is essential to wash thoroughly

and cook meat and poultry

immediately after defrosting.

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