Conventional oven – Indesit KD3E1E User Manual
Page 21
Oven Control
Heating of the oven is achieved by turning control clockwise to the
required oven temperature scale on the control panel, as recommended
in the temperature charts. The pilot light will immediately come on
and will then automatically go off and on during cooking as the oven
thermostat maintains the correct temperature.
The cooking charts provided in this book are a guide only, giving
approximate cooking temperatures and times. To suit personal taste and
requirements, it may be necessary to increase or decrease temperatures
by 10˚C
The oven is fitted with two rod shelves. The oven is heated by two tubular
sheathed elements located under the floor of the oven and on the oven
roof, inside the cavity. It should be noted that at the end of a cooking
period there may be a momentary puff of steam when the oven door is
opened. This will disperse in a few seconds and is a perfectly normal
characteristic of an oven with a good door seal.
Oven Positions
The correct positioning of food is indicated in the temperature charts.
To prepare meat and poultry for roasting in your conventional oven.
(a)
Wipe the joint, dry well with a clean cloth, kitchen tissue etc. and weigh
it. Meat which has been stored in a refrigerator should be allowed to
come to room temperature for approximately 30 minutes before cook
ing, and frozen meat or poultry must be completely defrosted before
placing in the oven.
(b)
The weight of any stuffing used should be added to the oven ready
weight of the meat / poultry before calculating the cooking time.
(c)
Place the joint in the 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)
Potatoes for roasting only require to be brushed with cooking oil
or melted fat.
(g)
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.
For optimum cooking performance, there must be clearance between meat
pan and oven sides. The meat pan must be placed lengthways in the oven to
allow for air circulation.
Conventional Oven
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