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If stuffing is used, weigh the stuffed joint to calculate the cooking time. Place the joint in a suitable roasting dish, season with salt and pepper and brush lean joints with melted fat. When cooking pies, place dish on a baking sheet to avoid spillage on to the floor of the oven. ■ The times and temperatures given in the roasting chart provide a guide when cooking meat. Some adjustments may be necessary depending on the type of meat to be cooked. Cooking times have been given for meat which is at room temperature. ■ Prime cuts can be cooked at higher temperatures than those which require a longer cooking time to tenderise the meat. A thick joint will require longer to cook through than a thinner one. ■ A boned rolled joint will require a longer cooking time than one with the bone left in as bone is a conductor of heat. ■ A small joint will require longer cooking time per 450 g (1 lb) than a large one. Allow an extra 30 minutes cooking time for joints up to and including 1.5 kg (3 lb). ■ If the joint is cooked in foil the temperature has to be increased by 10 °C. To brown the joint, remove foil for the last 15 minutes or so of the cooking time. ■ If cooking from frozen, place joint in a covered container and extend the calculated cooking time by approximately one third. To brown and crisp meat remove cover for the last 30 minutes of the cooking period. X ▼YT BBU7 11/89 GB/UK - BBU2 3/90 GB/UK - BBG1-2 12/89 GB/UK BGR2-1 1/90 GB/UK Never use stainless steel ovenware in my oven, since it reflects the heat. Meat, poultry, and fish should be cooked in ovenproof dishes or in my meat pan for large quantities. Choose a dish which is just a little larger than the joint itself. This will contain any fat in a smaller area and reduce splashing. If you wish to roast potatoes in the same dish around the joint rather than in a separate one you need to make allowances for this when selecting a suitable dish. Never place cooking containers on the base of my oven, but on the wire shelf which you should insert on the 4th or 5th level from the top depending on the size of the food to be cooked. When using the Rotitherm roasting/grilling method (where featured) place the joint on the wire shelf 3rd and 4th from the top (depending on size of roast) and slot the drip-pan into the 5th or 6th from the top to catch the juices. If you want to roast potatoes in the dripping, allow approximately 1-1 Vi hours cooking time. Turn the roast over halfway through cooking to ensure an all round crisp and brown joint. Ovenware 17 Inserting the handle Removing the handle Inserting/removing grill handle Warning! The handle must be removed whilst grilling. Failing to do so will result in overheating of the handle. This may cause damage leading to breakage of the handle. Lock it into the grip at the front of the pan. See illustration. Make sure that the handle is firmly attached to the pan! Press the button on the handle. See illustration. 18 How to use the grill Prime cuts of meat such as steaks and chops or fish weighing less than 1 kg can either be fried or grilled. Salt large pieces shortly before grilling and small ones just after grilling. Turn meat/fish after half the grilling time so that both sides are uniformly browned. Turn thin pieces once; thicker pieces need turning more often. On appliances with a dual circuit grill §?], you should set the grill to grill symbol 0 for small amounts and to symbol §?) for larger amounts. Select the highest setting on the variable temperature selector to seal the food and then turn down to a lower temperature. Position the wire shelf with the projection facing upwards or downwards in a shelf position of your choice depending on the thickness of the food you wish to grill. Place the grill pan on the wire shelf and remove the grill pan handle. Where the appliance features a vapour vent, this must be open during grilling. The oven door is closed during grilling There is no need to pre-heat my grill unless you prefer to do so. Grill pan and wire shelf can be cleaned more easily if soaked in the sink with water and washing-up liquid after grilling. Traditional grilling and 19 Menu cooking in my main oven ■ My hot air oven is extremely versatile since you can cook a complete meal in it. You can cook different foods at the same time, such as fish and cakes, without any transfer of smell or taste from one to the other. ■ When menu cooking try to choose foods which require similar cooking temperatures. ■ When cooking meat in uncovered containers the fat filter must be inserted. When cooking pies or cakes at the same time as a roast you can choose pies or cakes which normally cook at temperatures 20 °C lower than the roast. Temperature differences of 10 °C lower than the roast can be compensated by longer or shorter cooking times. Shelf positions are chosen according to the food being cooked and in connection with the cooking guidelines in the recipe book supplied. M...

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