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COOKING TO REDUCE SOILAGE
Cook at the recommended temperatures.
Higher temperatures during roasting will
increase soilage. Try cooking at lower
temperatures for an increased length of time,
you will save energy and often the joint is
more tender.
Use minimal, if any, extra oil or fat when
roasting meat, potatoes only require brushing
with fat before cooking. Extra fat in the oven
during roasting will increase splashing and
soilage.
It is not necessary to add water to a meat tin
when roasting. The water and the fat juices
from the joint create excessive splattering
during cooking, even at normal temperatures,
as well as causing condensation.
Covering joints during cooking will also
prevent splashing onto the interior surfaces.
Removing the covering for the last 20-30
minutes will allow extra browning if required.
Some large joints and turkeys especially
benefit by this method of cooking, allowing
the joint to cook through before the outside is
over-browned.
REPLACING AN OVEN LIGHT
BULB
Isolate
the
electricity supply before replacing
the bulb.
The type of bulb required is a 300°C, 25 watt
small Edison Screw.
1. Make sure the appliance is cool before you
replace a bulb.
2. Open the oven door and remove the shelves
and wirework runners.
Instructions on how to remove the wirework
runners are given on page 26.
3. Pull the glass bulb cover towards you and
then pull it off. If necessary use a screwdriver
to carefully lever off the cover, taking care not
to damage the oven cavity.
4. Unscrew the bulb by turning it to the left.
5. Fit a new bulb and then replace the glass
bulb cover.
6. Refit the wirework runners and replace the
oven shelves.
7. Restore the appliance to the electricity supply
and reset the time of day.
appliance
from
the
27
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