Ariston DB62 - Manual (Page 22)

22
GB
Fan oven cookery notes
Temperature and Time
The oven is provided with two shelves.
A third is available as an optional extra, for genuine
parts and accessories contact our Parts Department
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
● 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.
●
The weight of any stuffing used should be added
before calculating the cooking time.
●
Place meat/poultry in the main oven meat pan
supplied with your cooker. Small joints weighing
less than 1.75kg (31/2 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.
●
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.
● 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.
● 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.
● Potatoes for roasting only require to be brushed
with cooking oil or melted fat.
● 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.