Stimmen - 2, Durchschnittliche Bewertung: 3.5 ( )

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(g)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. For optimum cooking performance, there must be clearance between meat pan and oven sides. The meat pan must be placed lengthways in the oven to allow for air circulation. Times and The secret of succulent, tender meat, is not to roast it too quickly, at too high a temperature. Best Temperatures results are obtained when roasting is carried out at a low temperature. When a lower temperature for Roasting is used, the joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry) and the splashing of fat onto the oven interior is reduced to a minimum. When a complete meal is being cooked in the oven, cooking time may need to be increased and temperature may need to be raised for approximately the last 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). The suggested times and temperatures should be used as a guide, but may vary according to: 1 . Whether you prefer meat rare, medium or well done. 2 . The size and shape of your joint. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1.5kg (3 lbs) takes longer per 450g (1 lb) cook in the time given for ‘minutes’ per 450g (1 lb) without the ‘minutes’ over added. (c) Boned/rolled and stuffed joints take longer to cook through than those with a bone. N.B. Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switch ON, then the grill element will become hot. The correct positioning of food is indicated in the temperature charts. Conventional Oven - Cooking Chart MEAT Note: Where times are stated, they are approximate only. Conventional Oven Meat Preheat Temperature °C Time (approx.) Position in Oven Beef Yes 190/200 25-30 mins per 450g (1lb) + 25 mins over. In meat pan on runner 2 Runner 3 from bottom of oven Lamb Yes 190/200 25-30 mins per 450g (1lb) + 25 mins over. Pork Yes 190/200 30-35 mins per 450g (1lb) + 30 mins over. Veal Yes 190/200 25-35 mins per 450g (1lb) + 30 mins over. Poultry/Game up to 4kg (8lb) Yes 180/190 18-20 mins per 450g (1lb) + 20 mins over. Turkey up to 5.5kg (12lb) Turkey over 5.5kg (12lb) Yes Yes 190 180 22 mins per 450g (1lb) eg. 5.5 kg (11lb) = 242 mins 18 mins per 450g (1lb) eg. 10 kg (22lb) = 352 mins Casserole Cooking Yes 140/160 2-2 . hrs Runner 3 If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef: Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C Conventional Oven - Cooking Chart BAKING Food Conventional Oven Cooking Preheat Temperature and Time Position in Oven from bottom Scones Yes 210/220°C approx. 10-15 mins. Runners 1 & 3 Small Cakes Yes 180/190°C approx. 20-25 mins. Runners 1 & 3 Victoria Sandwich Yes 170/180°C 6."-7" tins approx. 20 mins. 8"-8." tins approx. 30 mins. Runners 1 & 3 Sponge Sandwich (Fatless) Yes 190/200°C 7" tins 15-20 mins. Runners 1 & 3 Swiss Roll Yes 200/210°C approx. 10-15 mins. Runner 4 Semi-rich Cakes Yes 160/170°C 61.-7" tins 1." -1." hours 8"-9" tins 2"-2." hours Runner 3 Shortcrust Pastry Yes 200°C depending on use Runners 2 & 5 Puff Pastry Yes 200°C approx. depending on use Runners 2 & 5 Yorkshire Pudding Yes 210/220°C 45-50 mins. Runner 5 Individual Yorkshire Puddings Yes 210/220°C approx. 20-25 mins. Runner 5 Milk Pudding Yes 150/160°C approx. 2"-2." hours Runner 2 Baked Custard Yes 150/160°C approx. 45-55 mins. Runner 2 Bread Yes 220°C 50-60 mins reducing to 200/210°C 220°C 45-50 mins after first 10 minutes Runners 1 & 3 Meringues Yes 100/110°C Large3."-4." hours Small 2."-3" hours Runner 2 Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine or butter only. Using the Main Oven for Other Functions ‘S’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive joints of meat are tenderised. Fu...

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