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COOKING GUIDE
Roasting Meat
1.
Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
2.
Use the grill (deep) dish and grill insert.
Place the meat on the insert.
3.
Do not pierce the meat, as this will allow juices
to escape.
4.
When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures and
cooking times for different kinds of meat. These may
vary depending on the thickness or bone content of
the meat.
MEAT
RECOMMENDED
MINUTES
TEMPERATURE
PER KG
Beef
180°C – 200°C
Rare
35 – 40
Medium
45 – 50
Well done
55 – 60
Lamb
180°C – 200°C
Medium
40
Well done
60
Veal
180°C – 200°C
Well done
60
Roasting poultry and fish
1.
Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
2.
Place a layer of foil over the fish for about three
quarters of the cooking time.
NOTE: The table shows temperatures and cooking times
for different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
POULTRY
RECOMMENDED
MINUTES PER
& FISH
TEMPERATURE
KILOGRAM
Chicken
180°C – 200°C
45 – 50
Duck
180°C – 200°C
60 – 70
Turkey
180°C – 200°C
40 – 45
(<10kg)
35 – 40
(>10kg)
Fish
180°C – 200°C
20
Grilling Guide
WARNING
WARNING
Always clean the grill/oven dish after every use.
Excessive fat build up may cause a fire.
Grilling is conducted with the oven door closed
As a method of cooking, grilling can be used to:
26
COOKING GUIDE
•
Enhance the flavours of vegetables, fish, poultry
and meat.
•
Seal the surface of the food and retain the
natural juices.
This table shows how to grill different types of meat:
Beef
Tenderloin, rump, sirloin. Brush with oil
or melted butter, especially if the meat is
very lean.
Lamb
Loin chops, short loin chops, chump
chops, and forequarter chops. Remove
skin or cut at intervals to stop curling.
Brush with oil or melted butter.
Fish
Brush with oil or melted butter and
lemon juice.
Poultry
Divide into serving pieces. Brush with oil.
Guide to better grilling
Steak
15 – 20 minutes
Chops
20 – 30 minutes
Fish
8 – 10 minutes
No definite times can be given for grilling because
this depends on your own tastes and the size of the
food. These times should only be used as a guide and
remember to turn the food over halfway through the
cooking process.
For better grilling results, follow these easy instructions:
1.
Preheat grill for at least 5 minutes.
2.
Choose only prime cuts of meat or fish. If the cut is
less than 5mm thick it will dry out. If the cut is more
than 40mm thick, the outside may burn whilst the
inside remains raw.
3.
Do not place aluminium foil under the food as this
prevents fats and oils from draining away, which
could result in a fire.
4.
Baste the food during cooking with butter, olive
oil or marinade. Grilled food is better if marinated
before cooking.
5.
Use tongs to turn food as a fork pierces the surface
and will let juices escape.
Fan&Grill
The "Fan&Grill" function assists the grilling process
by circulating the heat evenly around the food. The
recommended temperature setting is 180°C for all fan
grilling functions.
1.
Place the grill dish on the bottom rack.
2.
Place meat/poultry on an oven shelf above the grill dish.
3.
Wipe off any oil or fat which spatters while the oven
is still warm.
DEALING WITH COOKING PROBLEMS
(see also TROUBLESHOOTING)
PROBLEM
CAUSES
Uneven cooking:
• Incorrect shelf position.
• Trays not centralised.
• Air flow in oven uneven.
• Grill/Baking dish affecting thermostat.
Baked products too brown
• Oven not preheated.
on top:
• Baking tins too large for the recipe.
• Baking tins not evenly spaced.
• Products not evenly sized or spaced
on trays.
• Baking temperature too high.
Baked products too brown
• Baking tins too large for the recipe.
on bottom:
• Baking tins are dark metal or glass.
• Food too low in the oven.
• Oven door opened too frequently
during baking.
• Baking temperature too high.
• Grill/Baking dish affecting thermostat.
Cakes have a cracked,
• Baking temperature too high.
thick crust:
• Food too high in oven.
• Cake batter over mixed.
• Pan too deep.
• Baking pans dark.
Baked products are pale,
• Baking temperature too low.
flat and undercooked:
• Food too low in oven.
• Baking time too short.
• Incorrect tin size.
Cakes fallen in the centre:
• Baking temperature too low.
• Baking time too short.
• Proportions of ingredients incorrect in
the recipe.
• Opening door too early in baking.
Roast meat and potatoes not
• Poor hot air circulation.
browning in fan oven:
• Grill/Baking dish affecting thermostat.
Juices running out of meat:
Grilled meats overcooked on
outside and raw in the centre:
Grilled chops and steaks curling:
REMEDIES
– Select shelf that puts food in the
centre of the oven.
– Centre trays.
– Rotate food during cooking.
– Remove Grill/Baking dish from oven
on bake modes.
– Preheat the oven.
– Use correct size tins.
– Stagger baking tins at least 3cm
between tins and the oven walls.
– Make into same size and shape, &
spread evenly over trays.
– Lower the temperature.
– Use correct size tins.
– Change to shiny, light tins or lower
the temperature by 10°C.
– Cook one shelf higher.
– Don't open the oven door until at least
half the cooking time has passed.
– Lower the temperature.
– Remove Grill/Baking dish from oven on
bake modes.
– Lower the temperature.
– Cook one shelf lower.
– Mix just long enough to
combine ingredients.
– Check size of pan and use
recommended size.
– Change to shiny pans.
– Raise the temperature.
– Cook one shelf higher.
– Increase cooking time.
– Use correct size tin.
– Raise the temperature.
– Increase cooking time.
– Check recipe.
– Do not open the door until the last
quarter of cooking time.
– Elevate food onto a rack to allow air
circulation.
– Remove Grill/Baking dish from oven on
bake modes.
– Do not pierce meat with fork, turn
with tongs.
– Grill at lower insert position.
– Cut into fat every 2cm (1").
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DEALING WITH COOKING PROBLEMS
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