Assessments - 4, GPA: 3.3
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When three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the charts on pages 15 and 16 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 at either side of the oven. N.B. Recipes in cookery books give times and temperatures for cooking in ordinary ovens. The introduction of improved thermal insulation on fan ovens makes it possible, in most cases, to reduce (a) the recommended temperature by 25oC (45oF) and (b) the recommended time by approximately 10 minutes per hour. Main Oven Cookery Notes To prepare meat and poultry for roasting in your fan 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, and 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 the meat pan supplied with your cooker. 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 in 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 seasoned 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 aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturers pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25oC 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. Frozen Meat Joints of meat and whole birds should be defrosted slowly, preferably and Poultry in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at room temperature (allowing 2-3 hours per 450g, 1lb). If however, it is found necessary to accelerate this process, frozen food can be defrosted in the fan oven at a temperature of 80oC (175oF). A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will defrost in approximately 11/2 – 13/4 hours. The breast should be covered with foil, held in position by skewers or string, and the giblets removed after defrosting but before cooking. THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY AFTERWARDS. Recipes For Fan Oven BEEF STEW AND DUMPLINGS 675g (11/2 lb) stewing steak, cut into 50g (2oz) shredded suet 2.5cm (1 in. cubes) 15ml (1 tbsp) chopped parsley 2 medium sized onions, peeled and Cold water to mix quartered 1. Place meat, vegetables, stock, puree, 225g (8oz) carrots, peeled and sliced herbs and seasoning in large225g (8oz) swede, peeled and cubed casserole dish. 4 sticks of celery, cut into 2.5cm (1 in.) lengths 500ml (1 pint) beef stock, boiling 30ml (2 tbsp) tomato puree 5ml (1 tsp) mixed dried herbs Salt and pepper Dumplings: 100g (4oz) self raising flour 2. Cover dish. 3. Bake: 140oC; 11/2-2 hours. 4. Cook until meat is tender. 5. Make dumplings: mix flour, salt, suet and parsley together in bowl. 6. Add enough water to make soft dough. 7. Divide into 4 pieces, from each into ball and place on top of stew. 8. Cover and continue to cook for further Pinch of salt 20-30 minutes or until cooked through. FRUIT PLATE TARTS Pastry: 800g (13/4 lb) plain flour 200g (7oz) block margarine 200g (7oz) cooking fat 250ml (10fl oz) cold water Filling: 675g (11/2 lb) prepared fruit 50g (2oz) sugar 1. Make pastry. Sift flour into bowl, rub in fats until mixture resembles fine breadcrumbs. 2. Gradually add cold water to bind pastry together to form stiff dough. 3. Turn onto lightly floured surface. Knead lightly then divide pastry into four equal pieces. 4. Roll out two pieces to line base of two 25cm (10in) plates. Roll out remaining two pieces and leave to one side. 5. Prepare fruit for filling. Divide equally between the two pastry lined plates, adding the sugar. 6. Dampen edges of pastry with water. Cover fruit with rolled out pastry. 7. Trim and seal edges. Make a slit in the top of the pastry. 8. Bake: 190oC; 35-4...