Stanley BRANDON Operation Instructions Manual page 12

evenly, and serving from the oven to table. They are
available in a range of colours and designs, some
with knobs and handles of a heat resistant material.
Good quality saucepans can be expensive to buy,
but the versatility they offer means that fewer items
need to be purchased.
also produce satisfactory results.
cake tins, baking trays,
favourite ovenware you use, will be suitable.
is bakeware on the market of Continental design
which has a steel base, ideal for quickly absorbing
the heat. It is covered with a magnum (enamel like)
coating, which is safe to cook on, non stick effect
and easy to clean.
grilling rack is provided.
cooker on the hotplate but however, do check that
the base of the pressure
contact with the hotplate.
All timings in the cooking chart are guidelines only,
as there are no set rules for roasting meat - each cut
lends itself to several different ways of preparation
and cooking and each family will have a preference.
When meat is roasted quickly the juices are sealed
in, preserving the
sometimes be shrinkage.
slow roast at a lower temperature, a method that will
reduce shrinkage and give a more tender joint.
Whichever roasting method you choose, the joint
should first be weighed
time. Place the meat
roasting tin, fat side uppermost.
meat as it is cooking, but check the roast from time
to time and using a metal spoon, baste the meat
yourself.
If you are using a meat thermometer, do take care
when inserting it that
excess fat. This will
reading.
Stuffed joints of meat will need extra cooking time -
approximately 10 minutes more for every 500g
(1 lb).
Oven proof earthenware will
Your traditional
loaf tins and any
A roasting tin, containing the
You can use a pressure
cooker makes
full flavour, but there
Some people prefer to
to calculate the
on the grilling rack
This will baste the
it does not touch
give you a false
other
There
good
will
cooking
in the
bone or
internal
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