Whirlpool CH10450GF S Instrucciones de uso descargar pdf (Pagina 14)

PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24

and the time by approxi mately 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 thoroughly and cook

meat and poultry immediately after defrosting.

Conventional oven (2

Oven)

OVEN CONTROL

Heating of the oven is achieved by turning the 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 off

during cooking as the thermostat maintains the correct temperature.

The charts on pages 14, 15 and 16 are a guide only, giving approximate

cooking temperatures and times. To suit personal taste and requirements, it

may be necessary to increase and decrease temperatures by 10°C.

The oven is tted with ‘heat clean’ liners and two rod shelves. The heating

of the oven is achieved by turning the control knob clockwise to the required

temperature as recommended in the temperature charts. The pilot light will

immediately come on and will automatically go off and on during cooking

as the oven thermostat maintains the correct temperature.

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 seal.

The correct positioning of food is indicated on the temperature charts.

TO PREPARE MEAT FOR ROASTING IN YOUR CONVENTIONAL

OVEN

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 cooking and frozen

meat or poultry must be completely defrosted beforehand.

Beef, lamb, mutton and poultry may be lightly oured, but pork should be

scored, brushed lightly with oil and rubbed with salt to give crisp crackling.

Place joint in the main oven meat pan supplied with your cooker. (Small joints

weighing less than 1.75kg (31/2lb) 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). Additional fat

should not be added, except for veal, very lean meat or poultry which can be

‘larded’ with bacon fat or brushed very sparingly with cooking oil or melted

fat. It is not necessary to baste, when roasting in an electric oven and liquid

/ stock should not be added to the pan.

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.

TIMES AND TEMPERATURES FOR ROASTING

The secret of succulent, tender meat, is not to roast it too quickly at too high

a temperature.

Best results are obtained when roasting is carried out at a low temperature.

When a lower temperature is used, the joint loses less weight, is more tender

(too high a temperature causes meat to be tough and dry) and the splashing

of fat onto oven interior is reduced to a minimum.

When a complete meal is being cooked in the oven, cooking time may need

to be increased and temperature may need to be raised for approximately the

last 30 minutes of the cooking period (for instance when cooking Yorkshire

pudding to serve with roast beef ). The suggested times and temperatures

given below should be used as a guide, but may vary according to:-

1. Whether you prefer meat rare, medium or well done.

2. The size and shape of your joint.

(a) A short thick joint requires a longer cooking period than a long thin joint.

(b) A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) cook in the

time given for ‘minutes’ per 450g (1lb) without the ‘minutes’ over added.

Conventional Oven Cooking

Food

Pre-heat Temperature and Time Position in Oven

Scones Yes220/230°C approx. 10 - 15 mins.Runner 3

Small CakesYes 180/190°C approx. 20 - 25 mins.Runner 3

Victoria SandwichYes 170/180°C 6½" - 7" tins approx. 20 - 25 mins.Runner3

Sponge Sandwich (fatless) Yes190/200°C 7" tins 15 - 20 mins.Runner 3

Swiss Roll Yes190/200°C approx. 10 - 15 mins.Runner 3

Rich Fruit cakesYes 130/140°C dependent on useRunner 2

Semi-Rich CakesYes 160/170°C 7" - 8" tins 1¼ - 1½ hoursRunner 3

Shortcrust Pastry Yes190/200°C depending on useRunner 2

Puff Pastry Yes220°C approx. dependent on useRunner 2 & 5

Yorkshire PuddingYes 200/210°C 30 - 45 mins.Runner 3

Individual Yorkshire PuddingYes 210/220°C approx. 20 - 25 mins.Runner 3

Milk Pudding Yes150/160°C approx. 2 - 2½ hoursRunner 2

Baked CustardYes 150/160°C approx. 45 - 55 mins.Runner 2

BreadYes

220/230°C 50 - 60 mins. reducing to 210/220°C

230°C 45-50 mins after first 10 minutes

Runner 2

Meringues Yes

100/110°C Large 3½ - 4½ hours

Small 2½ - 3 hours

Runner 1

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