Main Oven Cookery Notes - Hotpoint EW41 Instruction And Recipe Book

Main Oven Cookery Notes

Oven Positions
Temperature
and Time
20
The oven is fitted with 'Stayclean' liners, two rod shelves and a
meat pan. Remove the meat pan if it is not being used.
To heat the oven, turn the control knob clockwise, selecting the
required temperature 70
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the
required temperature. This light will then automatically go off and on
during cooking as the oven thermostat maintains the correct
temperature.
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.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The charts 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
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
The Top Oven rod shelf can be used in the Main Oven when cook-
ing large quantities of food. Additional shelves can be purchased
through your oven supplier or Spares Centre. Never use more than
3 shelves in the oven as air circulation will be seriously restricted.
To ensure even circulation do not use meat pans larger than 390 x
300mm (15" x 12") and baking trays no larger than 330 x 255mm
(13" x 10"), these should be positioned centrally on the oven shelf.
Food should not be placed directly on the floor of the oven. To
avoid unnecessary cleaning, rod shelves which are not in use
should be removed from the oven.
When three shelves are used to cook large quantities of food for
home freezing or parties, it may be necessary to increase the
cooking times given in the charts by a few minutes, to allow for the
loss of heat due to the extra time taken to load the oven, and the
larger mass of food. Baking trays should allow an equal gap at either
side of the oven.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25
(b) the recommended time by approximately 10 minutes per hour.
o o
C (150 F) and 230
o o
C (450 F) as
o
C
o o
C (45 F) and