Creda X252E Assembly Instructions

You must read these instructions prior to using the
appliance and retain them for future reference.
X252E
Installation & User Instructions

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Installation 5
For your Safety – Always 7
For your Safety – Never 8
Features X252E 9
Control anel 10
Hob 11
Temperature Conversion Scale 13
Top Oven/Grill Cookery Notes 14
Grill Chart 16
Oven Temperature Chart – Meat 17
Oven Temperature Chart – Baking 18
Main Oven Cookery Notes 19
Care and Cleaning 22
Using the Main Oven for other Functions 21
Cooking Results Not Satisfactory 24
Something Wrong with your Cooker 25
Key Contacts Back Cover
3
Contents
Introduction 4

Introduction
4
This appliance conforms to the following EEC Directives:
Electromagnetic Compatibility Low Voltage Equipment
89/336/EEC 73/23/EEC
92/31/EEC 93/68/EEC
93/68/EEC
To minimise the risk of injury to children please dispose of your product carefully and safely.
Remove all doors and lids. Remove the mains cable (where fitted) by cutting off flush with the
appliance and always ensure that no plug is left in a condition where it could be connected to
the electricity supply.
To help the environment, Local Authority instructions should be followed for the disposal of
your product.
Disposal of your product
Your new appliance is guaranteed* and will give lasting service. This guarantee is only applicable
if the appliance has been installed in accordance with the installation instructions detailed in this
booklet.
To help make best use of your cooking equipment, please read this booklet carefully.
The cooker is designed specifically for domestic use and responsibility will not be accepted for
use in any other installation.
When first using the cooker ensure that the room is well ventilated (e.g. open a window or use an
extractor fan) and that persons who may be sensitive to the odour avoid any fumes. It is
suggested that any pets be removed from the room until the smell has ceased. This odour is due
to temporary finish on oven liners and elements and also any moisture absorbed by the
insulation.
When the cooker is first used an odour may be emitted,
this will cease after a period of use
* The guarantee is subject to the provisions that the appliance:
(a) Has been used solely in accordance with the Users Instruction Book.
(b) Has been properly connected to a suitable supply voltage as stated on the
rating plate attached to this equipment.
(c) Has not been subjected to misuse or accident or been modified or repaired by
any person other than the authorised employee or agent.
(d) Has been correctly installed.

Installation
WARNING – THIS APPLIANCE MUST BE EARTHED.
Your cooker should have been checked to ensure that the
voltage corresponds with your supply volt age, this is stated
on the rating plate, which is situated on the front of the
plinth. The cooker must be connected by a competent
person eg. (NICEIC registered contractor) to suitable
double-pole control unit with a minimum rating of 45A
and a minimum contact clearance of 3mm, which should
be fitted adjacent to the cooker, in accordance with IEE
regulations.
The power supply cable should conform to B.S.6004 with a
conductor size of 6mm2minimum.
The control unit should be easily accessible in the event of
an emergency, but must be within 2 metres
of and not directly above an appliance.
This appliance conforms to EN 55014 regarding
suppression of radio and television interference.
Access to the mains terminals is gained by removing the
rear access cover.
The mains cable must pass through the cable clamp
adjacent to the terminal block. Sufficient cable should be
used to allow the cooker to be pulled out for
servicing.
Ensure that the mains cable is routed away from any
brackets affixed to the rear panel and is not trapped to the
rear wall when pushing the cooker into
position between cabinets.
The height of the cooker can be adjusted by means of
adjustable feet in the plinth (900mm - 915mm). Adjust the
feet by tilting the cooker from the side. Then install the
product into position.
The cooker is designed to fit between kitchen
cabinets spaced 500mm apart. The space either side need
only be sufficient to allow withdrawal of the
cooker for servicing. It can be used with cabinets one side
or both as well as in a corner setting. It can also be used
free-standing.
This cooker is a class X appliance, as such adjacent side
walls which project above hob level, must not be nearer to
the cooker than 150mm and should be
protected by heat resistant material. Any overhanging
surface or cooker hood should not be nearer 650mm.
5
Siting the Cooker
150 mm
150 mm
650 mm

6
Installation
Before moving your cooker check that it is cool, and switch
off at the cooker control unit.
Movement of your cooker is most easily achieved by lifting
the front as follows:
Open the grill door sufficiently to allow a comfortable grip
on the underside front edge of the oven roof, avoiding any
grill elements.
Note: Take care in moving the cooker as it is heavy.
Take care to ensure that any floor covering is not
damaged.
Moving the Cooker
Splashplate optional, apply to arts Department
(see Back Cover for contact number.)
Splash Panel
Kit (Wall Mounted)

For Your Safety
7
●Always make sure you remove all packing from inside the oven
and grill compartments before switching on for the first time.
●Always make sure you understand the controls prior to using
the appliance.
●Always keep children away from the appliance when grilling
as the surfaces will get extremely hot during and after use.
●Always make sure all controls are turned off when you have
finished cooking and when not in use.
●Always stand back when opening an oven door to allow any
build up of steam or heat to disperse.
●
Always use dry good quality oven gloves when removing items
from the oven/grill.
●Always place pans centrally over the hotplate making sure
handles are kept away from the edge of the hob and cannot
become heated by other hotplate/pans.
●
Always take care to avoid heat/steam burns when operating the
controls.
●Always turn off the electricity supply at the wall switch before
cleaning and allow the appliance to cool.
●
Always make sure the shelves are in the correct position before
switching on the oven.
●Always keep the oven and grill doors closed when the
appliance is not in use.
●Always take care when removing items from the grill when the
lower oven is on as the contents will be hot.
●Always keep the appliance clean, as a build up of grease or fat
from cooking can cause a fire.
●
Always follow the basic principles of food handling and hygiene
to prevent the possibility of bacterial growth.
●Always keep ventilation slots clear of obstructions.
●Always refer servicing to a qualified appliance service
engineer.
IN THE EVENT OF A CHI AN FIRE OR ANY OTHER AN FIRE.
1. TURN OFF THE COOKER A LIANCE AT THE WALL
SWITCH.
2. COVER THE AN WITH A FIRE BLANKET OR DAM CLOTH,
this will smother the flames and extinguish the fire.
3.
LEAVE THE AN TO COOL FOR AT LEAST 60 MINUTES
BEFORE MOVING IT. Injuries are often caused by picking up a
hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO UT OUT A AN
FIRE as the force of the extinguisher is likely to tip the pan over.
Never use water to extinguish oil or fat fires.
When used properly your appliance
is completely safe but as with any electrical
product there are certain precautions that
must be observed.
PLEASE READ THE PRECAUTIONS BELOW BEFORE USING YOUR APPLIANCE.
Always
Safety Advice

For Your Safety
8
●Never leave children unsupervised where a cooking appliance
is installed as all surfaces will be hot during and after its use.
●Never allow anyone to sit or stand on any part of the appliance.
●
Never store items above the appliance that children may attempt
to reach.
●Never leave anything on the hob surface when unattended and
not in use.
●Never remove the oven shelves whilst the oven is hot.
●Never heat up unopened food containers as pressure can build
up causing the container to burst.
●Never store chemicals/food stuffs, pressurised container in or
on the appliance, or in cabinets immediately above or next to
the appliance.
●Never place flammable or plastic items on or near the hob.
●Never fill a deep fat frying pan more than 1/3 full of oil, or use
a lid. DO NOT LEAVE UNATTENDED WHILE COOKING.
●Never operate the grill with the grill door closed as this will
cause the appliance to overheat.
●Never use the appliance as a room heater.
●Never use the grill to warm plates.
●Never dry any items on either the hob or oven doors.
●Never install the appliance next to curtains or other soft
furnishings.
●Never use steam cleaners.
Never

Features X252E
9
GRILL/TO OVEN
DOOR
REMOVABLE
INNER GLASS
DOOR
RATING LATE MEAT AN LINTH VENTILATION SLOTS
HOB VENTILATION SLOTS
CONTROL
ANEL
CREDACLEAN
SIDE ANELS
OVEN ROD
SHELVES
GRILL/TO OVEN
1000W 1500W
2000W
(Red Spot 1500W
(Red Spot
GRILL/MEAT AN
WITH REMOVABLE
HANDLE AND WIRE
FOOD SU ORT

MAIN
OVEN
INDICATOR
LIGHT
TO
OVEN
INDICATOR
LIGHT
MAIN
OVEN TO OVEN VARIABLE GRILL LEFT FRONT
LATE
RIGHT
REAR
LATE
LEFT
REAR
LATE
RIGHT
FRONT
LATE
Control Panel
10
Control Knobs The knobs for the hotplates can be rotated in either direction to
provide variable heat control, the Main Oven and Top Oven knobs can
only be rotated clockwise from the Off position.
Note: Always ensure that all controls are in the OFF position,
when the appliance is not in use.
Operating the In common with all cookers having controls sited above the grill
control when the compartment, care must be taken when setting the controls, due
grill is in use to hot air being emitted from the grill compartment.
Slow cooking The main oven has a 90˚ setting specially designed to reduce energy
usage. Full details of this can be found in the Slow cooking section of this
book.
Cooling Fan A gentle flow of air will be blown from below the control panel when
either oven and/or grill controls are in use.

Note:
Use of Hotplates
Control Settings
Guide
11
Hotplates General Information Notes
Under no circumstances should the hob be used with aluminium foil
in contact with the hob surface.
The controls set the hotplates at six pre-set power levels. Each
control can be used to select one of six temperature settings from a
minimum at position 1 to a maximum at position 6, the redspot hotplates
heat up more rapidly to give faster boiling.
This table is provided only as a guide – settings also depend on the
type of pan used and the quality of food.
Safety 1. Use a deep pan, large enough to completely cover the
requirements for appropriate heating area.
deep fat frying 2. Never fill the pan more than one-third full of oil.
3. Never leave oil or fat unattended during the heating or cooking
period.
4. Never try to fry too much food at a time, especially frozen food.
This only lowers the temperature of the oil or fat too much,
resulting in greasy food.
5. Always dry food thoroughly before frying, and lower it slowly
into the hot oil or fat. Frozen foods, in particular, will cause
frothing and spitting, if added to quickly.
6. Never heat fat, or fry, with a lid on the pan.
7. Keep the outside of the pan clean and free from streaks of oil or
fat.
Knob Position
1 To melt butter, chocolate, etc.
1 or 2 To heat food gently.
To keep small amounts of water simmering.
To heat sauces, containing egg yolks and butter,
To simmer: stews, meat, fish, vegetables, fruit.
3 To heat solid and liquid foods.
Keep water boiling.
Thaw frozen vegetables.
Make 2-3 egg omelettes.
4 or 5 To cook foods, just above simmering.
To maintain 'rolling' boil for preserve making.
5 or 6 To seal meat and fry fish.
6 Frying potatoes.
Bringing water to the boil.
Deep fat frying.
Dissolve sugar for preserve making.
Type of food

12
Hotplates General Information Notes
●Use good quality flat-based
cookware on all electric heat
sources.
●Ensure pans have clean, dry
bases before use.
●Ensure pans match size of
heating area.
●Remember good quality pans
retain heat well, so generally
only a low or medium heat is
necessary.
●Ensure pan handles are
positioned safely and away
from heat sources.
●Lift pans, do not drag.
●Use pan lids except when frying.
●Deal with spillage immediately
but with care.
Always ✓
●Use gauze, metal pan diffusers,
asbestos mats and stands e.g.
Wok stands – they can cause
overheating.
●Use utensils with skirts or rims
e.g. buckets and some kettles.
●Use badly dented or distorted
pans.
●Leave an element switched on
when not cooking.
●Cook food directly on the
hotplate.
●Drag or slide utensils across
the hob surface.
●lace large preserving pans or
fish kettles across two hot-
plates.
●lace plastic vessels or utensils
on a hot hob.
●Use the hob as an area for
storage
Never ✗
PANS SHOULD NOT
Be concave
(bowed in)
Be convex
(bowed out)
Be rimmed
But essentially Flat
Always place pans
centrally on the
hotplate
CHOICE OF UTENSILS
Every Electric Hob deserves the right choice of utensils. We recommend for optimum
performance the use of good quality utensils.
Be deeply ridged

Temperature Conversion Chart
13
oF
Gas
Mark
1/2
1
250 100
120
130
140
160
170
180
200
210
220
110
130
140
150
170
180
190
210
220
–
120
140
150
160
180
190
200
220
–
–
275
300
325
350
375
400
425
450
475
2
3
4
5
6
7
8
9
Main
Convection
Oven
Top
Convection
Oven
Main
Fan
Oven

The Top Oven is fitted with fixed ‘Creda clean’ sides, a removable
roof, and one rod shelf. It is heated by two elements – the grill
element and an element under the floor of the oven—and has a fully
variable temperature control like the main oven. To heat the oven, turn
the control knob clockwise, selecting the required temperature
as recommended in the Top Oven temperature chart. The indicator
light will immediately come on and remain on until the oven reaches
the required temperature. The light will then automatically go off and
on during cooking as the oven thermostat maintains the correct
temperature.
Top Oven for The Top Oven is used in exactly the same way as the Main Oven to
Cooking cook all types of food. It can either be used alone, to cook small
quantities of food, or in conjunction with the main oven to provide
additional cooking space, so often necessary when entertaining.
There are two cooking positions – the shelf placed directly on the
floor of the oven, or runner 1 from the floor of the oven. To correctly
position the rod shelf the side rods with “indents” must be
uppermost and to the rear, this forms an ‘arrest’ position in
conjunction with the embossed side liners. The correct positioning of
food is indicated in the temperature charts on pages 19 and 20.
These charts 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.
Food must never be placed directly on the floor of the oven with
out a shelf in position, and there should always be at least 25mm
(1”) between the top of the food and the grill element. Most foods
are cooked at a lower temperature in the smaller top oven
than in a larger conventional main oven. Always ensure a
7.5cm (3") gap is left at the front of the baking tray to ensure even
cooking. Do not use utensils larger than 300mm (12") x 230mm
(9"). Large utensils should be used in the main oven.
Cooking Meat/ The Top Oven is most useful for the longer, slower cooking required
Poultry in the for cheaper cuts of meat – casserole cooking, pot roasting, braising
Top Oven etc.
Small joints of meat up to 1.5kg (3 lbs) or poultry up to 2.5kg (6 lbs)
in weight can be roasted in a small meat pan in the Top Oven, but
should preferably be ‘slow roasted’ or covered with a lid of
aluminium foil (one or two incisions in the top of the foil will allow
the meat or poultry to brown). Always ensure that there is at least
25mm (1”) between the top of the foil and the grill element. Do not
use the meat pan supplied for the main oven or the grill pan for
roasting in the Top Oven. Larger joints of meat weighing more than
l.5kg (3 lbs) or poultry weighing more than 2.5kg (6 lbs) should be
roasted in the main oven.
Top Oven/Grill Cookery Notes
14

Top Oven/Grill Cookery Notes
15
Top Oven as a lates and dishes placed on the floor of the top oven will be heated
Hotcupboard when the main oven is in use. When the main oven is not in use (for
instance when a meal is being cooked on the hob) place the plates
and serving dishes on the rod shelf using the bottom runner, and turn
the top oven control to approximately 100°C (200°F). A maximum
time of 10-12 minutes is all that is required to heat the plates and
dishes.
CAUTION: Accessible parts may become hot when the grill is in
use. Children should be kept away.
Grilling GRILLING SHOULD NOT BE UNDERTAKEN WITH THE GRILL/TOP OVEN
DOOR CLOSED.
Never line the grill pan with aluminium foil.
The grill control is designed to provide variable heat control of the grill
element. lease note that the grill will not operate unless the top oven
control is in the OFF position.
Open the top oven/grill door, preheat the grill at 6 setting for
approximately 5 minutes. When toasting the rod shelf is placed in the top
runner. osition the pan centrally below the grill element.
Leave the control at 6 for toast, sealing and fast cooking of foods. For
thicker cuts requiring longer cooking, turn the control to a lower setting
after the initial sealing on both sides at 6. The thicker the food the lower
the control should be set.
See chart on guide to grilling.
Remember to switch off the grill control at the end of cooking.
Grill Pan Handle The grill pan handle is detachable from the pan to facilitate cleaning
and storage. The handle can be either detachable from or fixed to
the pan. For a fixed handle remove the screw and washers from the
grill pan bracket, tilt the handle over the recess adjacent to the
bracket, slide it towards the centre of the pan and let the handle
locate over the bracket. Replace screw and washers and ensure that
they are fully tightened up. For a detachable handle remove screw
and washers from the grill pan and retain for future use.
lease note, if a fixed handle is required, grill pan is unable to be
kept in the Main Oven with door closed. It may be stored in the
Top Oven with door closed.
Fig. A Fig. B Fig. C

Grill Chart
16
Food
Preheat
for
5 mins.
3-10 mins.
depending on type/
thickness of food
Toasting of
Bread roducts 62
15-20 mins.Small cuts of meat,
sausages, bacon, etc. 4/5 2
20-25 mins.Chops, etc 4/5 1
Cook on base of pan
15-20 mins.
Fish whole
Fillets 4/5 1
2
10-20 mins.re-cooked
potato products 4/5 2
reheat pan first
8-12 mins.
izzas 4/5 1
5-7 mins.Browning of food
The temperatures below relate to heat settings recommended on food packs.
High = 6
Medium High = 5
Medium = 4/5
Medium Low = 3
Low = 2
Very Gentle = 1
NEVER LINE THE GRILL PAN WITH ALUMINIUM FOIL.
61
Shelf Position
from Base
of Oven
Approx.
Cooking
Time

Oven Temperature Charts – Meat
17
Beef/ Lamb (slow roasting) Meat
170/180 35 mins per 450g (1lb) +
35 mins over.
Shelf
placed
directly
on floor
of oven.
35-40 mins per 450g
(1lb)
40 mins per 450g (1lb) +
40 mins over
40 mins per 450g (1lb)
40-45 mins per 450g
(1lb) + 40 mins over
40-45 mins per 450g
(1lb)
25-30 mins per 450g
(1lb) + 25 mins over
25-30 mins per 450g
(1lb)
2-21/2hrs
190/200 170/180 190/200 170/180 190/200 170/180 190/200
150
Temperature
o
C
Pre-
heat
Top Oven Cooking Fan Oven Cooking
Time (approx.)
Beef/ Lamb (foil covered) ork (slow roasting) ork (foil covered) Veal (slow roasting) Veal (foil covered) oultry/Game (slow roasting) oultry/Game (foil covered) Casserole Cooking
If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil.
Beef Meat
160/180 20-25 mins per 450g
(1lb) + 20 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25 mins per 450g
(1lb) + 25 mins extra
25-30 mins per 450g
(1lb) + 25 mins extra
18-20 mins per 450g
(1lb) + 20 mins extra
13-15 mins per 450g (1lb)
e.g. 5kg (11lb) = 143-165 mins
12 mins per 450g (1lb)
e.g. 10kg (22lb) = 264 mins
11/2- 2 Hrs
160/180 160/180
160/170
160/180
150/160
150
140-150
Temperature
o
C
Time (approx.)
Lamb ork Veal Chicken/ Turkey up to 4kg (8lb) Turkey up to 5.5kg (12lb) over 5.5kg (12lb)
Casserole Stews
Position in
Oven
The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef - Rare: 60oC Lamb: 80oC Poultry: 90oC
Medium: 70oC Pork: 90oC
Well Done: 75oC Veal: 75oC
Yes Yes Yes Yes Yes Yes Yes Yes Yes
Pre-
heat
No No No No No No No

Scones
Food Pre-
heat
Yes 200 9-12 Runner 1 from
bottom of oven
15-20
20
15
9-12
60-90
120-135
40-45
Depending
on use
40-45
40-45
105-135
45-50
25-30
150-180
180
170
180/190
190/200
150/170
150
190/200
200/220
190/200
200/210
140
150
200/210
100
Yes Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Temperature
oC
Top Oven Cooking Fan Oven Cooking
Time in mins.
Baking
Small Cakes Victoria Sandwich Sponge Sandwich Swiss Roll Rich Fruit Cakes
Semi-rich Fruit Cake
Shortcrust astry
uff astry
Yorkshire udding
Individual Yorkshire uddings
Milk udding Baked Custard Bread Meringues
Yes 210/220 8-10
15-20
20-25 15-20
12-15
75-90
Depending
on size.
45-50
Depending
on use.
40-45
20-25
105-135
40-50
45-50
180-240
170/180 160/170 170/190
180/200
140/150
130/140
190/200
190/200
180/190
190/200 130/140
140/150
200/210
80-90
Yes
Yes
Yes
Yes
Yes
Position
In Oven Pre-
heat Temperature
oCTime in mins.
Note: If soft margarine is used for cake making, temperatures recommended by the
manufacturers should be followed. Temperatures recommended in this chart refer to cakes
made with block margarines or butter only.
Oven Temperature Charts – Baking
18
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Shelf placed directly on
floor of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven
Shelf placed directly on
floor of oven
Runner 1 from
bottom of oven

The oven is fitted with ‘Creda clean’ liners, two rod shelves and a
meat pan. Remove the meat pan if it is not being used.
To heat the oven, turn the control knob clockwise, selecting the
required temperature 80oC (175oF) and 230oC (450oF) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the required
temperature. This light will then 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 door seal.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The charts 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 10oC
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
The Top Oven rod shelf can be used in the Main Oven when cooking large
quantities of food. Additional shelves can be purchased through your
oven supplier or Spares Centre. Never use more than 3 shelves in the oven
as air circulation will be seriously restricted. To ensure even circulation do
not use meat pans larger than 390 x 300mm (15" x 12") and baking trays
no larger than 330 x 255mm (13" x 10"), these should be positioned
centrally on the oven shelf. Food should not be placed directly on the floor
of the oven. To avoid unnecessary cleaning, rod shelves which are not in
use should be removed from the oven.
Temperature When three shelves are used to cook large quantities of food for
and Time home freezing or parties, it may be necessary to increase the
cooking times given in the charts by a few minutes, to allow for the loss of
heat due to the extra time taken to load the oven, and the large mass of
food. Baking trays should allow an equal gap at either side of the oven.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25oC (45oF) and
(b) the recommended time by approximately 10 minutes per hour.
Main Oven Cookery Notes
19

Main Oven Cookery Notes
20
To prepare meat and poultry for roasting in your fan oven.
(a) Wipe the meat or poultry, dry well and weigh it. Meat which has
been stored in a refrigerator should be allowed to come to room
temperature before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added before calculating the
cooking time.
(c) lace meat/poultry 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) Meat and poultry wrapped in, or covered with a tent of
aluminium foil will be juicy and tender. Roasting bags offer the
same advantages. Always follow the manufacturers pack instructions,
and remember to reduce the temperatures given for conventional
ovens by approximately 25
o
C and the time by approximately 10
minutes per hour.
(g) otatoes 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
Joints of meat and whole birds should be defrosted slowly, preferably
and Poultry in a domestic refrigerator (allowing 5 - 6 hours per 450g, 1lb), or at
room temperature (allowing 2-3 hours per 450g, 1lb). If however, it
is found necessary to accelerate this process, frozen food can be
defrosted in the fan oven at a temperature of 70oC/80oC (150/175oF).
A 1.5kg (3lb) oven ready frozen chicken, placed in the meat pan, will
defrost in approximately 11/2 – 13/4hours.
The breast should be covered with foil, held in position by skewers or
string, and the giblets removed after defrosting but before cooking.
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED
FOR MEAT/POULTRY UP TO 2kg (4lb) IN WEIGHT, AND IT IS
ESSENTIAL TO COOK IT THOROUGHLY, IMMEDIATELY
AFTERWARDS.