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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 benet 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 25-26.
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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