Parkinson Cowan SLIPIN - Manual (Page 15)

Oven cooking chart These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays around during cooking. O
r you
can take the top tray out of the oven when the food is cooked and move the lower tray to the higher shelf to finish cooking. Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results. Put the dishes in the centre of the shelf. You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving. Food
Gas mark
Shelf position
Approximate cooking time
Roasting meat:
Beef
5
4
Rare: Medium: Well Done:
20 mins. per ½kg (1lb) and 30 mins. 25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins.
Lamb
5
4
Medium: Well Done:
25 mins. per ½kg (1lb) and 25 mins. 30 mins. per ½kg (1lb) and 30 mins.
Pork and Veal
5
4
Medium: Well Done:
30 mins. per ½kg (1lb) and 30 mins. 35 mins. per ½kg (1lb) and 35 mins.
Thaw frozen joints thoroughly before cooking them.
R E N O W N D E L U X E S I
Oven cooking chart
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