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20
20
General Guidelines
Standing time
Dense foods e.g. meat, jacket potatoes
and cakes, require a standing time
(inside or outside of the oven) after
cook ing, to allow heat to nish
con ducting to cook the centre
completely.
Jacket Potato
Stand 5 minutes wrapped in
aluminium foil after cooking by
microwave only.
Fish
Stand 2-3 minutes.
Egg Dishes
Stand 1-2 minutes.
Precooked Convenience Food
Stand for 1-2 minutes.
Plated Meals
Stand for 2-3 minutes.
Vegetables
Boiled potatoes benet from standing
1-2 minutes, however most other
types of vegetables can be served
immediately.
If food is not cooked after standing
time, return to oven and cook for
additional time.
Defrosting
It is essential to allow standing time to
com plete the process. This can vary
from 5 minutes e.g. raspberries, to
up to 1 hour for a joint of meat. See
pages 26-27.
Moisture content
Many fresh foods
e.g. vegetables and fruit,
vary in their moisture
content throughout the
season, particularly jacket
potatoes. For this reason
cooking times may have to
be adjusted. Dry ingredients
e.g. rice, pasta, can dry out
during storage so cooking
times may differ.
Cling lm
Cling lm helps keep the
food moist and the trapped
steam assists in speeding
up cooking times. Pierce
before cooking to allow
excess steam to escape.
Always take care when
removing cling lm from
a dish as the build-up of
steam will be very hot.
Piercing
The skin or membrane
on some foods will cause
steam to build up during
cooking. These foods must
be pierced or a strip of skin
should be peeled off before
cooking to allow the steam
to es cape. Eggs, potatoes,
apples, sausages etc,
will all need to be pierced
before cooking. Do not
attempt to boil eggs in
their shells.
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