St George WEOM7 A - TEMPERATURE GUIDES; Roasting Hints and Comments

TEMPERATURE
GUIDES
6.
TEMPERATURE GUIDES
Roasting Hints
& General Commnts:
St George recommends
"Natural Roasting" to
eliminate the need for extra
fats and provide a more
moist and
healthier
way of cooking.
Method:- Using the St George
grill pan and rack, place
small portion of water (stock)
in base of pan, scatter vegetables
in the pan and
flavour with herbs. Place
grill rack in pan (over vegetables)
- using rack at highest level
(to promote easier air
circulation). Place meat
joint on rack and slide pan
on the shelf side assemblies. Use
cooking times and temperature
settings according
to recipe being used or
size of meat. Occasionally, extra
water may be required throughout
roasting.
* The temperature
for roasting meats
and poultry can range between
1 8000 and 1 90'C. Using
these moderately slow
temperatures will prevent
excessive shrinkage and
moisture loss. The only
exception is when roasting
Pork, which is
placed in a hot oven @ 23000
for the first 20 minutes
to obtain a crisp crackling,
then the temperature is reduced
to
1 90
0
C for the remaining cooking
time.
* Bake joints and vegetables
in shallow baking dishes
to allow the heat to circulate
evenly and brown food
all over.
• An oven
may be packed with
a complete meal of meat,
vegetables and dessert.
When preparing such a
meal place
meat dish in lower part of
oven - the first shelf from
the bottom of the oven can
be used. Put the vegetables
and
dessert above. The oven
temperature may need to be
increased slightly when packing
an oven completely.
(NB: Some
desserts are not suitable to be
cooked together with meats).
• Allow free circulation
of heat within the oven.
Place pans and containers
so they do not touch each
other or the sides
of the
oven. Do not arrange pans
and containers so they
are directly above each other
- stagger their positions.
*
When operating the FAN OVEN
- dishes may be placed
on the very bottom of the
oven to be used as a warming
tray. NEVER
USE ALUMINIUM FOIL
DISHES OR DISHES WITH
REFLECTIVE QUALITIES
when using the oven in
this way.
* Use
stored heat whenever possible
eg. after baked dinners
have been cooked,
sufficient decreasing heat
should be
available to cook stewed
soft fruits, meringues,
biscuits or to dry breadcrumbs,
mint or parsley.
23