Belling 644 Installation And User Instructions Manual page 28

Temperature and
Time
To prepare Meat
and Poultry for
Roasting in your
Fan Oven
Frozen Meat
and Poultry
28
Main Oven Cookery Notes
When all three shelves (the Top oven shelf can be used in the Main oven)
are used to cook large quantities of food for for home freezing or parties, it
may be necessary to increase the cooking times given in the charts on
pages 29 and 30 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 on all sides of the oven.
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has been
stored in a refrigerator should be allowed to come to room
temperature before cooking. Frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before
calculating the cooking time.
(c) Place meat/poultry in a meat pan. 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 or 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 sea-
soned 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) Meat and poultry wrapped in, or covered with a tent of alu-
minium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturer's pack
instructions, and remember to reduce the temperatures given
for conventional ovens by approximately 25°C and the time by
approximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed with cooking
oil or melted fat.
(h) 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.
Joints of meat and whole birds should be defrosted slowly,
preferably in a domestic refrigerator (allowing 5-6 hours per 450g, 1 lb), or
at room temperature (allowing 2-3 hours per 450g, 1 lb).
Frozen meat or poultry must be completely defrosted before placing
in the oven.
It is essential to wash thoroughly and cook meat and poultry immediately
after defrosting.