Stimmen - 2, Durchschnittliche Bewertung: 4.5 ( )

Hersteller: Blodgett Dateigröße: 445.37 kb Dateiname: 253240EN.pdf Unterrichtssprache:

To utilise the residual heat in the oven switch the oven off 5-10 minutes before the end of the cooking time by returning both the cooking method selector and the temperature control to the off positions. ■ Recommendations When you use the hot air cooking system you can cook on several levels simultaneously. This saves time, is convenient and energy efficient. You can also cook different cakes at the same time for instance a Victoria Sandwich and a Bakewetl Tart or a Madeira Cake with a Dundee Cake. Simply make sure that the cooking temperatures are roughly the same and thatsufficient space is left between the shelves to allow the air to circulate freely. If baking cakes with a high moisture content such as several apple pies, it may be advisable to use only 2 shelves at the same time to prevent: too much steam forming in the oven. ■ Baking times and temperatures When baking with hot air it is often unnecessary to pre-heat the oven. For exceptions see enclosed baking charts. If you use the oven for batch baking, choose cakes which require similar temperatures. Different cooking times can be overcome by either placing cakes into the oven iater or by removing them earlier. The baking chart is provided as a quick reference to keep near the oven. When baking on more than one level the time given in the cooking charts has to be extended by 10-20 minutes. Switching on and off With hot air (Jtl 11. Roasting, Rotitherm' roasting/ grilling and stewing in the oven Baking on one or more lévete You car) bake on several levels simultaneously. Place cake tins centrally on the wire shelves to ensure even cooking results. Full width baking shoots and additional wire shelves are available as optional extras - see section “Optional Extras” in: this booklet. Cooking method ■ Choose the most suitable cooking method from the two options: Hot air Rotitherm roasting/grilling Where the attached cooking eharts highlight shelf positions and temperatures in boio print the oven may give you the better result when using this cooking method; However you may wish to experiment and decide for yourself wNch cooking method gives the besi result. " A note to Rotitherm roasting/grilling as this is a relatively new method of cooking meat and poultry although spit roasting which Rotitherm is replacing is not so new. Rotitherm is very much more convenient to use than a spit and once you have tried it you will be delighted with the results. Recommendations Wipe and weigh the meat. If stuffing is used, weigh the stuffed joint to calculate the cooking time. Place the joint in a suitable roasting dish, season with salt and pepper and brush lean joints with melted fat. When cooking pies, place dish on a baking sheet to avoid spillage on to the floor of the oven. xn 56/o i joenaa - sercu wengs- xn 26/ot sœiwa - The times and temperatures given in the roasting chart provide a guide when cooking meat. Some adjustments may be necessary depending on the type of meat to be cooked. Cooking, times have been given tor meat which is at room temperature. - Prime cuts can be cooked at higher temperatures than those which require a longer cooking time to tenderise the meat. A thick joint wiil require longer to cook through than a thinner one. - A boned rolled joint will require a longer cooking time than one with the bone left- in as bone is a conductor of heat. - A small joint will require longer cooking time per 450 g (1 lb) than a large one. Allow an extra 30-minutes cooking time for joints up to and including 1.5 kg (3 lb). - If the joint is cooked in foil the temperature has to be increased . by 10 °C. Tobrown the joint, remove foil for the last 15 minutes or so of the cooking time. - If cooking from frozen, place joint in a covered container and extend the calculated cooking time by approximately ope third.* To brown and crisp meat remove cover for the last 30 minutes of the cooking period. Cooking temperatures and times 13 Ovenware Never use stainless steel ovenware in the oven, since it reflects the heat. Meat, poultry, and fish should be cooked in ovenproof dishes or in the meat pan for large quantities. Choose a dish which is just a little larger than the joint itself. This will contain any fat in a smaller area and reduce splashing. Ifyou wish to roast potatoes in the same dish around the joint rather than in a separate one you need to make allowances for this when selecting a suitable dish. Never place Gooking containers on the base of the oven, but on the wire shelf which you should insert on the 4th- or 5th level from the top depending on the size of the food to b...

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