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20
COOKING GUIDES
•
For optimum cooking keep edges of baking dishes and pans at least 4cm from the sides of the oven. This
allows free heat circulation and ensures even cooking.
•
Where possible remove large cuts of meat 1kg or over from the fridge 1 hour prior to cooking. Allow, to
stand covered and away from direct sun/heat. This process will take the “chill” of the fridge away from the
food and assist in more even cooking.
Roasting Meat, Cooking Chicken and Fish
•
Ideally, meat should be at least 1Kg or more when roasting in order to prevent it from drying out.
•
When cooking white meat, poultry and fish, use temperature settings (180°C-220°C).
•
For red meat that should be well done on the outside while tender and juicy on the inside, it is a good idea
to start with
a high temperature setting (200°C-220°C) for a short time, then turn the oven down afterwards and finish
off.
•
When larger cuts of meat, poultry or fish have finished cooking, ideally remove the food from oven and
cover with foil and stand for 10-20 minutes (depending on size). This will help retain the juices when the
meat is carved.
•
When cooking large whole fish 1kg or large it is recommended that the flesh be scored or slashed 2- 3
times on either side to assist in more even cooking. To do this cut into the thick fish flesh behind the head
through to the bone. These scored areas also allow you to check easily to see if the fish is cooked.
•
It is a good idea to either measure the inside of your oven for width and either write this down in book you
may have with you when shopping or you can cut a piece of string the oven width this makes it easier to
know if your fish will fit into the oven. Looks can be deceiving and the fish looks so much better whole with
its head and tail. If it doesn’t fit you will probably need to remove the head prior to baking.
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