Honeywell Central Heating Cooker Natural Gas - Manual (Page 10)

10
OVEN COOKING GUIDE
PLEASE NOTE - THESE TABLES SHOULD BE USED AS GUIDENCE
ONLY AS EACH COOKER AND ITS INSTALLATION WILL VARY
SLIGHTLY.
1.1 Meat cooked in a heat storage cooker has very little shrinkage
and rarely requires any additional fat for cooking. There are
two basic methods for roasting meat, to quick roast at setting
200°C for superior cuts, and for slower roast at setting 170°C
for coarser cuts, where muscle has been worked far more.
We would recommend searing or sealing an inferior cut at a
high temperature for approximately 20/30 minutes before
reducing the thermostat to the lower setting. Roast meat will
benefit if left to stand when cooked, it allows the juices to
settle and makes for easier carving. Transfer to the lower
oven for this rest period, it will leave the top oven free for
such items as roast potatoes or Yorkshire pudding.
1.2 If the lower oven is not free, cover to keep warm. To
calculate cooking times always take into account the shape as
well as the weight. A small, narrow joint will cook quicker
than a solid, even shaped joint.
1.3 The oven control settings and cooking times given below are
intended to be used as a guide only. Individual tastes may
require you to adjust the control setting either up or down or
to reposition the item being cooked.(If oven temperatures
seem to be abnormal to those stated then the oven thermostat
could be faulty and may require replacing.
1.1 Poultry and Game are best cooked on a trivet in a roasting
tin so that the meat does not stew in it’s own juices.
Remember to calculate any stuffing into the cooking time. All
birds must be thoroughly thawed out before cooking
Remember to sear or seal the meat over a high heat before adding
to the casserole, and to bring to boiling point any liquids if recipe
requires.
Setting Shelf Approx time
Beef with bone - slow 170°C 3 20-25 min per 500g+ 20-25 min
- quick 200°C 3 15-20 min per 500g+15-20 min
Beef boneless - slow 170°C 3 30-35 min per 500g+30-35 min
- quick 200°C 3 20-25 min per 500g+20-25 min
Lamb - slow 170°C 3 30-35 min per 500g+30-35 min
- quick 200°C 3 25-30 min per 500g+25-30 min
Pork or Veal - slow 170°C 3 35-40 min per 500g+35-40 min
- quick 200°C 3 25-30 min per 500g+25-30 min
NOTE : If stuffed and rolled add approximately 10 min per 500g.
All joints must be thoroughly thawed out before cooking.
Setting Shelf Approx time
Chicken 170°C 3 20-25 min per 500g+ 20-25 min
Turkey up to 4.5kg - slow 170°C 3 15-20 min per 500g+15-20 min
- quick 200°C 3 15-20 min per 500g+15-20 min
Turkey over 4.5kg - quick 170°C 3 30-35 min per 500g+30-35 min
- quick 200°C 3 20-25 min per 500g+20-25 min
Duck 170°C 3 30-35 min per 500g+30-35 min
Goose 170°C 3 35-40 min per 500g+35-40 min
Setting Shelf Approx time
Top oven 140-150°C 3 Hours according
to recipe
Fish oven baked 180°C 2 According to size, cut,
preparation, and recipe.
Setting Shelf Approx time
Rich fruit cake 140-150°C 4 Approx guide line 45 min
Victoria sandwich 180°C
3 per 500g of mixture.
180-230 mm 200mm
(7-8”) tin, 2-3 hr.
Queens cakes 180-190°C 2
(2 trays) 3 15-25 min
Scones 200°C 2 10-15 min
1. MEAT 2. POULTRY
3. CASSEROLES
4. CAKES