30
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 and 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 (3
1
/
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.
