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St George DEO2B - 4 Cooking Modes and Instructions; Roasting Hints and General Guide

St George DEO2B
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COOKING
MODES AND
INSTRUCTIONS
4.
COOKING
MODES
AND
INSTRUCTIONS
4.1
Roasting Hints
and
General
Guide
When
roasting
or baking,
position
food
near
the
centre
of the
oven.
This
will vary
on
the
size
of
the
food
to
be
cooked
or
if
other
foods
are
to
be
cooked
at
the
same time.
Cooking
times
may
vary
slightly
depending
on,
for
example,
the
size
and
thickness of
meat
or
the
presence
of
bone
or
stuffing.
The
temperature
for
roasting
meats
and
poultry
will
usually
range
between
17000
and
20000.
These
temperatures
will
normally prevent
excessive
shrinkage
and
moisture
loss.
An
exception
is
roast
pork which
is
placed
in a
hot
oven
(around
22000
to
230
0
C)
for
the
first
15-25
minutes
to
obtain
a
crisp
crackling,
after which the temperature
is
reduced
to
1800C
to
20000
for
the
remaining
cooking
time. Of
course these
temperatures
and
times
will
vary
according
to
your
own
personal
taste.
Bake
meat
and
vegetables
in
baking
dishes
that
allow
the
heat
to circulate
evenly
and
brown
the
food
to
your
own
taste.
When
cooking
more
than
one
dish
of
food
at
the
same
time
place
the
cooking
utensils
so
that
they
do
not
touch
each
other
or the sides of
the oven.
To
allow
free
circulation
of
heat,
do not
arrange
pans
directly above
each other,
stagger
their
positions
if
possible.
When
using
the
oven to bake
a
complete
meal
at
one
time,
for
example
meat,
vegetables
and
dessert,
place
the
meat
in
the
lower
part
of
the
oven
and
place
the
vegetables
and
dessert
above.
Note
that
the
cooking
times
and
temperatures
when
cooking this
way should
be
similar for
each
of
the
dishes.
The
oven
temperature
may
also
need
to
be
increased
slightly
to
account
for
the
larger
volume of
food
being
cooked.
Please
note
that
not
all
types
of
food
are
suitable
for
cooking
together.
(e.g.
some
desserts
are
not
suitable
to
be
cooked
with
meat)
Make
use
of
retained
heat
whenever
possible.
For
example, after
baking
a
dinner
there
should
be
sufficient
retained
heat
to
dry
herbs,
breadcrumbs
and
biscuits
or
fruit.

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