Bedienungsanleitung Ariston DB62 (Seite 22 von 32) (Englisch)

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Fan oven cookery notes

Temperature and Time

The oven is provided with two shelves.

A third is available as an optional extra, for genuine

parts and accessories contact our Parts Department

for further information.

If 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 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 on all sides of

the oven.

To prepare meat and poultry for roasting in your

Fan Oven

●

Wipe the meat or poultry, dry well and weigh it.

Meat which has for 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.

●

The weight of any stuffing used should be added

before calculating the cooking time.

●

Place meat/poultry in the main oven 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 or a large meat pan causes

unnecessary oven splashing and evaporation of

meat juices.

●

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.

●

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.

●

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 manufacturer’s pack instructions,

and remember to reduce the temperatures given

for conventional ovens by approximately 25˚C and

the time by approximately 10 minutes per hour.

●

Potatoes for roasting only require to be brushed

with cooking oil or melted fat.

●

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 and Poultry

! Joints of meat and whole birds should be defrosted

slowly, preferably in a domestic refrigerator (allowing

5-6 hours per 450g,1 lb), or at room temperature

(allowing 2-3 hours per 450g, 1 lb).

! Frozen meat or poultry must be completely defrosted

before placing in the oven.

! It is essential to wash thoroughly and cook meat and

poultry immediately after defrosting.

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Ariston DB62 Seite 22

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