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Фрагмент инструкции
Plates and dishes placed on the floor of the grill compartment will be heated when the oven is in use. Do not operate the grill control when using the compartment as a hotcupboard. Do take care when removing plates, dishes and utensils from the grill compartment when the oven is in use as they may become quite hot. You may need to use oven gloves when removing warmed items. Grill Chart Pre - heat the grill for 5 minutes on maximum control setting before grillino GRILL CHART Food Grill Setting Approximate Cooking time Toasting of Bread products 6 3 -10 mins. Small cuts of meat, sausages, bacon, etc. 5-6 15 - 20 mins. Chops etc. Gammon steaks Chicken pieces 5 20 - 25 mins. Wire food support used in upturned position for chicken. Fish: fingers Whole Fillets 5 10 -20 mins. Whole fish and fillets placed in the base of the grill pan. Fish in breadcrumbs 5 15 - 20 mins. Pre - Cooked potato products 5 15 - 20 mins. Pizzas 5 12 -15 mins. in the base of the grill pan. Browning of food 6 8 -10 mins. Dish placed directly on base of the grill pan and pan placed on the base of the grill compartment. The settings in the above guide have been developed to cook food successfully without excessive fat spitting and splashing. Conventional Oven Oven Control Heating of the oven is achieved by turning control clockwise to the required oven temperature scale on the control panel, as recommended in the temperature charts. The pilot light will immediately come on and will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. The cooking charts provided in this book are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10°C. The oven is fitted with two rod shelves. The oven is heated by two tubular sheathed elements located under the floor of the oven and on the oven roof, inside the cavity. It should be noted that at the end of a cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few seconds and is a perfectly normal characteristic of an oven with a good door seal. Oven Positions The correct positioning of food is indicated in the temperature charts. To prepare meat and poultry for roasting in your conventional oven. (a)Wipe the joint, dry well with a clean cloth, kitchen tissue etc. and weigh it. Meat which has been stored in a refrigerator should be allowed to come to room temperature for approximately 30 minutes before cook ing, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added to the oven ready weight of the meat / poultry before calculating the cooking time. (c)Place the joint in the 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 in a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d)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. (e)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. (f) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (g)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. For optimum cooking performance, there must be clearance between meat pan and oven sides. The meat pan must be placed lengthways in the oven to allow for air circulation. Times and The secret of succulent, tender meat, is not to roast it too quickly, at too high a temperature. Best Temperatures results are obtained when roasting is carried out at a low temperature. When a lower temperature for Roasting is used, the joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry) and the splashing of fat onto the oven interior is reduced to a minimum. When a complete meal is being cooked in the oven, cooking time may need to be increased and temperature may need to be raised for approximately the last 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). The suggested times and temperatures should be used as a guide, but may vary according to: 1 . Whether you prefer meat rare, medium or well done. 2 . The size and shape of your joint. (a) A short thick joint requires a longer cooking period than a long thin joint. (b) A small joint under 1.5kg (3 lbs) takes ...
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