Assessments - 1, GPA: 3
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Facilidade de uso
) B eef / Lamb( s low r oas t ing) Yes170/ 180 35 mins per 450g (1lb) +35 mins over. Runner 1fr ombot t omof oven. B eef No160/ 180 20- 25 mins per 450g( 1lb) + 20 mins ext r aB eef / Lamb( f oil cover ed) Yes190/ 20035-40 mins per 450g(1lb) LambNo160/ 18020- 30 mins per 450g( 1lb) + 25 mins ext r aPor k( s low r oas t ing) Yes170/ 18040 mins per 450g (1lb)+ 40 mins overPor kNo160/ 18025- 30 mins per 450g( 1lb) + 25 mins ext r aPor k( f oil cover ed) Yes190/ 20040 mins per 450g (1lb) VealNo160/ 17025- 30 mins per 450g(1lb) + 25 mins ext r aVeal( s low r oas t ing) Yes170/ 18040-45 mins per 450g(1lb) + 40 mins overVeal( f oil cover ed) Yes190/ 20040-45 mins per 450g(1lb) Chicken/ Tur keyup t o 4kg ( 8lb) No160/ 18018- 20 mins per 450g(1lb) + 20 mins ext r aPoult r y/ Game( s low r oas t ing) Yes170/ 18025-30 mins per 450g(1lb) + 25 mins overTur key 4 t o 5.5kg(8 t o 12lb) over 5.5kg ( 12lb) No13- 15 mins per 450g(1lb) at 150/ 160o Callow 12 mins per450g at 150o C Poult r y/ Game( f oil cover ed) Yes190/ 20025-30 mins per 450g(1lb) Cas s er ole Yes 150 2-2 1 / 2 hrs Cas s er ole No 140- 150 11/ 2 - 2 Hr s If us ing aluminium f oil, never : 1. Allow f oil t o t ouch s ides of oven. 2. Cover oven int er ior wit h f oil. 3. Cover s helves wit h f oil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into thethickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate whenthe required internal temp has been reached. Beef - Rare: 60 C Lamb: 80 C Poult r y: 90 C Medium: 70 C Por k: 90 C Well Done: 75 C Veal: 75 C Main Oven - Fan Cooking This control switches on the main oven.To select Fan Cooking - Turn thecontrol clockwise and select any temperature between 100°C and Max. As the control is turned the fan will start.The main oven light will immediately come on. The thermostat light indicates that the main oven is heating. When it turns off, the temperature inside the oven has reached the setting made with the thermostat knob. At this point, the light will turn on and off as the oven maintains the temperature at a constant level. The fan and the oven interior light will remain on throughout cooking.The main oven thermostat light will come on until the oven reaches therequired temperature. It will then cycle off and on as the oven thermostat maintains the correct temperature. The heat for fan cooking in the main oven is provided by an element situated at the back of the oven, around the fan. Fan cooking is ideal for large poultry or joints of meat, reducing cooking times and often eliminating the need for pre-heating the oven. It is also ideal for batch cooking where food is cooked on morethan one level, because the forced circulation of hot air gives aneven temperature from the top to the bottom of the oven. To use the oven proceed as follows: . The shelves should be evenly spaced.To avoid unnecessary cleaning, shelves which are not in use should be removed from the oven. . Set the main oven control to the required temperature. Pre-heating is not normally necessary, but some foods such as bread, scones and Yorkshire pudding do benefit from being placed in a hot oven (see cooking charts). . Place the food to be cooked in the centre of each shelf to allow for even air circulation around the food. Using the Main Oven for Other Functions ‘S’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive joints of meat are tenderised. Fully loading the oven can be economical. Cooking times can be extended in some cases by up to 2 hours. Operation: 1. Place the prepared food in the main oven and ensure the door is fully closed. 2. Select ‘S’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the oven door is fully closed. Storage and re-heating of food: 1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible. 2. Always thaw frozen food completely in the refrigerator before re-heating. 3. Always reheat food thoroughly and ensure it is piping hot before serving. 4. Only re-heat food once. Points to consider when preparing food for “SLOW” cooking: 1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. 2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1 -2 hours longer then deterioration in their appearance may be noticed. 3. Never cook joints of meat over 2.7kg (6 Ib) or poult...
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