Bedienungsanleitung Hotpoint DH93X S (Seite 25 von 44) (Englisch)

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Temperature and Time

The oven is provided with two shelves. A third is

available as an optional extra, contact Genuine Parts

and Accessories Hotline (see back page) 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

(a) 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.

(b) The weight of any stuffing used should be added

before calculating the cooking time.

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.

(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

manufacturer’s pack instructions, and remember

to reduce the temperatures given for conventional

ovens by approximately 25°C and the time by ap-

proximately 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 elec-

tric oven and stock or liquid should not be added to

the meat pan since this only causes unnecessary

soiling, steam and condensation.

Main Oven - Fan Oven

Cookery Notes

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.

WARNING! The oven is provided with

a stop system to extract the racks and

prevent them from coming out of the

oven.(1)

As shown in the drawing, to extract them

completely, simply lift the racks, holding

them on the front part, and pull (2).

*only on certain models

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Hotpoint DH93X S Seite 25

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