1. Make sure all dishes will fit into the oven before preparing the food.
2. All dishes cooked by the ‘Economy’ setting should be cooked for a
minimum of 6 hours. They will 'hold' at this setting for a further hour
but marked deterioration in appearance will be noticed in some
cases. Egg and fish dishes need only 1-5 hours cooking and should be
observed from time to time.
3.
Joints of meat and poultry should be cooked at fan oven 170
o
C
for 30
mins before turning to the ‘Economy’ setting.
4. Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are
unsuitable for the ‘Economy’ setting.
5. Always stand covered joints on a rack over the meat tin, to allow
good air circulation.
6. Pork joints can only be cooked, if by testing with a meat
thermometer, an internal temperature of at least 88
o
C is reached.
7. This method is unsuitable for stuffed meat and poultry.
8. Always bring soups, casseroles and liquids to the boil before
putting in the oven.
9. When casseroles are used, cover the food first with foil and
then the lid to prevent loss of moisture.
10. Always thaw frozen food completely before cooking.
11. Root vegetables will cook better if cut into small even sized
pieces.
12. Always adjust the seasoning and thickenings at the end of the
cooking time.
13. Dried red kidney beans must be boiled for a minimum of ten
minutes after soaking, before inclusion in any dish.
1. If food is to be frozen or not served immediately, cool it in a
clean container as quickly as possible.
2. Thaw frozen food completely in the refrigerator before re-
heating.
3. Re-heat food thoroughly and quickly either on the hotplate or
in the fan oven, 170˚C and then serve immediately.
4. Only
re-heat food once.
Storage and
Re-heating
of Food
Points to bear in
mind when
preparing food:-
Using the Economy Setting
32
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