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The Roasting Oven
The roasting oven can used for ‘broiling’ at the top and
‘shallow frying’ on the oven floor.
The roasting oven is zoned in heat, meaning it is slightly
hotter towards the top than the centre and the oven grid
shelf set on the oven floor is slightly less hot than the
centre.
The beauty of the roasting oven is that any fat splashes
are burnt off when the oven is at full heat, just brush out
occasionally to get rid of carbon deposits.
The roasting oven is excellent for bread and pastries.
Quiches in ceramic or pies in Pyrex dishes need not be
baked blind as when they are placed on the floor grid on
the base of the oven, the pastry cooks from underneath
and the filling will set and brown from the all-round heat.
As you are aware metal flan tins conduct heat quicker
than ceramic so may need less cooking time.
The specially designed roasting tins and bakeware slide
directly onto the runners, so almost every available
square inch of space can be used. Food can be
protected by the use of the cold plain shelf or shielded
by means of the large roasting pan, which means that
you can cook food that requires different temperatures at
the same time. If food is browning too quickly and you do
not want to move it to another oven just slide the cold
plain shelf over the food to reduce the top heat.
The Baking Oven
This oven is set at a moderate heat, so is ideal for cakes,
biscuits and also anything that requires medium heat
cooking such as fish pie, lasagne, soufflés, crumble and
roulades. Meat and poultry can be cooked here in fact most
things that can be cooked in the roasting oven can be
cooked in the baking oven but for a longer time.
Cook cakes together on one shelf, if two shelves are used
interchange the food to achieve even colouration, as you
would with any oven which is zoned in heat.
As with the roasting oven the specially designed roasting
pans and bakeware slide directly onto the runners, so
almost every available square inch of space can be used.
Food can be protected by the use of the cold plain shelf or
shielded by means of the large roasting pan, which means
that you can cook food that requires different temperatures
at the same time.
If food is browning too quickly and you do not want to move
it to another oven just slide the cold plain shelf over the
food to reduce the top heat.
NOTE: ALWAYS REMOVE THE COLD PLAIN SHELF
AND ROASTING TINS ON COMPLETION OF COOKING.
IF LEFT IN THE OVEN IT WILL AFFECT THE OVEN
TEMPERATURE.
When using the roasting oven for a long period of time i.e. a
full meal, the baking oven temperature may rise, it will
therefore be necessary to adjust the cooking procedure, the
following suggestions may prove useful.
1. When placing the food in the baking oven, ensure the
cold plain shelf is set directly above the dish, for the
whole of the cooking time.
2. In addition it may be necessary to lower the shelf
position.
3. When baking food, such as very rich fruit cakes, which
require a long period of cooking time, place the cake on
the fourth grid shelf position of the oven with the cold
plain shelf set directly above for 3/4 hour approximately.
Move the plain shelf to the middle of the slow cook
oven. Transfer the cake to this shelf and bake until
cooked through.
4. Alternatively, allow the baking oven to cool for
approximately 4 hours before using.
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