Tricity Bendix DORSET - Manual (Page 29)

HINTS AND TIPS
l
Arrange the shelves in the required positions
before switching the oven ON. Shelves are
numbered from the bottom upwards.
l
When cooking more than one dish in the fan
oven, place dishes centrally on different shelves
rather than cluster several dishes on one shelf,
this will allow the heat to circulate freely for the
best cooking results.
l
When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be
cooked in the same time.
l
Do not use the cranked shelf from the grill in the
main oven.
l
It is recommended that when baking larger
quantities, the shelf positions should be evenly
spaced to suit the load being cooked. A slight
increase in cooking time may be necessary.
l DO NOT place baking trays directly on the oven
floor as it interferes with the oven air circulation
and can lead to base burning; use the lower shelf
position. However, non critical dishes may be
placed on the oven base when more space is
required.
ROASTING CHART
INTERNAL TEMPERATURES -
Rare : 50-60°C; Medium : 60-70°C; Well :70-80°C
MEAT SECOND/FAN
OVEN COOKING TIME
Beef 160-180°C 20-35 min per ½kg/1lb
and 20-35 min over
Beef,
boned 160-180°C 20-35 min per ½kg/1lb
and 25-35 min over
Mutton
and Lamb 160-180°C 25-35 min per ½kg/1lb
and 25-35 min over
Pork
and Veal 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Ham 160-180°C 30-40 min per ½kg/1lb
and 30-40 min over
Chicken 160-180°C 15-20 min per ½kg/1lb
and 20 min over
Turkey
and Goose 160-180°C 15-20 min per ½kg/1lb
up to 3½kg/7lb then 10
min per ½kg/1lb
Duck 160-180°C 25-35 min per ½kg/1lb
and 25-30 min over
Pheasant 160-180°C 35-40 min per ½kg/1lb
and 35-40 min over
Rabbit 160-180°C 20 min per ½kg/1lb
and 20 min over
Potatoes
with meat 160-180°C according to size
Potatoes
without
meat 180-190°C according to size
The roasting temperatures and times given in the
chart should be adequate for most joints, but slight
adjustments may be required to allow for personal
requirements and the shape and texture of the meat.
However, lower temperatures and longer cooking
times are recommended for less tender cuts or larger
joints.
Wrap joints in foil if preferred, for extra browning
uncover for the last 30-60 min cooking time.
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