Creda Cooker - Manual (Page 29)

c) Place meat/poultry in the main oven meat pan supplied with your cooker. Small
joints weighing less than 1.75kg (3
1/2
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
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.
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 AND POULTRY
Joints of meat and whole birds should be defrosted slowly, preferably in a domestic
refrigerator (allowing 5-6 hours per 450g (1lb), or at room temperature (allowing 2-3
hours per 450g (1lb). Frozen meat or poultry must be completely defrosted before
placing in the oven.
It is essential to wash both joints and cooking utensils immediately after defrosting
and before cooking.
It is vitally important to strictly adhere to the basic principles of food handling and
hygiene to prevent the possibility of bacterial growth.
29
MAIN OVEN COOKERY NOTES