19
C
O
L
D
S
T
A
R
T
C
OO
KI
N
G
A
n
y
thing
re
q
u
iring
long
slow
coo
k
ing
s
u
ch
as
casseroles
and
rich
fr
u
it
ca
k
es
can
b
e
p
u
t
into
a
cold
oven
.
S
atisfactor
y
res
u
lts
can
also
b
e
o
b
tained
with
creamed
mi
x
t
u
re
,
rich
pastries
or
y
east
mi
x
t
u
res
,
bu
t
for
perfection
we
recommend
preheating
the
oven
for
a
b
o
u
t
15
min
u
tes
at
the
gas
mar
k
y
o
u
re
q
u
ire
for
coo
k
ing
.
R
O
A
S
T
I
N
G
OF
L
A
R
G
E POU
L
T
R
Y
The
ma
x
im
u
m
weight
of
po
u
ltr
y
that
can
b
e
accommodated
is
11
.
5k
g
(
2
5
l
b
s
)
of
s
u
ita
b
le
shape
.
I
t
is
important
to
chec
k
that
the
b
ird
DOES
N
O
T
overhang
the
bu
rner
at
the
b
ac
k
of
the
oven
.
S
TO
R
AG
E
A
ND
R
E-HE
A
T
I
N
G
OF FOOD
I
t
is
vitall
y
important
to
strictl
y
adhere
to
the
b
asic
principles
of
food
handling
and
h
y
giene
to
prevent
the
possi
b
ilit
y
of
b
acterial
growth
.
1
.
I
f
food
is
to
b
e
fro
z
en
or
not
served
immediatel
y
,
cool
it
in
a
clean
container
as
q
u
ic
k
l
y
as
possi
b
le
.
2
.
C
ompletel
y
thaw
fro
z
en
food
in
the
refrigerator
b
efore
re
-
heating
.
3
.
R
e
-
heat
food
thoro
u
ghl
y
and
q
u
ic
k
l
y
either
on
the
hotplate
or
in
a
hot
oven
, Mk
.
6,
and
then
serve
immediatel
y
.
4
.
O
nl
y
re
-
heat
food
once
.
'
C
OO
K
C
H
I
LL
' D
I
S
HE
S
These
sho
u
ld
alwa
y
s
b
e
placed
in
a
pre
-
heated
oven
ideall
y
on
the
first
or
second
shelf
position
.
F
ollow
the
pac
k
et
instr
u
ctions
for
coo
k
ing
time
.
A
L
UM
I
N
I
UM FO
I
L
I
f
u
sing
A
l
u
mini
u
m
F
oil
:
1
.
R
emem
b
er
that
it
is
important
to
increase
the
coo
k
ing
time
by
one
third
.
2
.
N
ever
allow
the
foil
to
to
u
ch
the
sides
of
the
oven
.
3
.
N
ever
cover
the
oven
interior
with
foil
.
4
.
N
ever
cover
the
oven
shelves
with
foil
.
M
AI
N OVEN
