Оценок - 3, средний балл: 3.7 ( )

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1 tray 5 2 17 - 25 mins. Victoria sandwich (2 x 180mm / 7”) 4 2 and 4 20 - 30 mins Swiss Roll (3 egg quantity) 5 2 20 - 25 mins. Christmas cake (1 x 205mm / 8”) 2 3 or 4 3 - 6 hrs depending on recipe Madeira cake (1 x 180mm / 7”) 4 3 11/4 - 11/2 hrs. Rich Fruit cake (1 x 180mm / 7”) 2 3 3 - 31/2 hrs. Scones - 16 per tray 7 2 and 4 10 - 30 mins. depending on recipe Shortbread (1 x 180mm / 7”) 2 3 45 - 60 mins. depending on recipe Biscuits 4 2 and 4 15 - 35 mins. depending on recipe. Shortcrust Pastry 6 2 and 4 15 - 60 mins. depending on recipe Rich Short Crust 5 2 and 4 20 - 40 mins. depending on recipe Flaky/Puff Pastry 7 2 and 4 10 - 30 mins. depending on recipe Choux Pastry 6 2 25 - 35 mins. Yeast Mixtures Bread - rolls 7 2 and 3 15 - 45 mins depending on recipe Miscellaneous Yorkshire Pudding:– large 7 2 35 - 45 mins individual 7 2 20 - 30 mins Meringues “E” 4 and baseplate 2 – 5 hrs. starting on shelf 4 until “set” and then on the baseplate until dried out, turn if necessary. When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer. Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart. THE ‘E’ SETTING The ‘E’ setting on the oven thermostat is used for slow cooking, keeping food warm and warming plates for short periods. USING THE ‘E’ SETTING FOR SLOW COOKING 1. All dishes cooked by the ‘E’ setting should be cooked for a minimum 6 hours. They will ‘hold’ at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. 2. Joints of meat and poultry should be cooked at Mk. 6 for 30 minutes before turning to the ‘E’ setting and never be cooked lower than the middle shelf position. 3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the ‘E’ setting. 4. Always stand covered joints on a rack over the meat tin to allow good air circulation. 5. Pork joints and poultry must be checked for an internal temperature of at least 88oC. 6. This method is unsuitable for stuffed meat and stuffed poultry. 7. Always bring soups, casseroles and liquids to the boil before putting in the oven. 8. Cover casseroles with foil and then the lid to prevent loss of moisture. 9. Always thaw frozen food completely before cooking. 10. Root vegetables will cook better if cut into small pieces. 11. Adjust seasonings and thickenings at the end of the cooking time. 12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them. 13. Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time. 14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish. MINUTE MINDER To operate the minute minder, rotate the minute minder control knob fully clockwise an...

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