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13
Standing time
'ense foods e.g. meat, Macket potatoes and
cakes, reTuire a STANDING TIME inside or
outside of the oven after cook ing, to aOOow
heat to Ànish con ducting to cook the centre
compOeteOy.
Jacket Potato
Stand for 5 mins. wrapped in aluminium foil
after cooking by microwave only.
Fish
Stand for 2-3 mins.
Egg Dishes
Stand for 1-2 mins.
Precooked Convenience Food
Stand for 1-2 mins.
Plated Meals
Stand for 2-3 mins.
Vegetables
)oiled potatoes beneÄt from standing for
1-2 mins, 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
mins e.g. raspberries, to up to 1 hour for a
joint of meat. See pages 19-21.
Moisture content
Many fresh foods e.g.
vegetabOes and fruit, vary
in their moisture content
throughout the season,
particuOarOy Macket potatoes.
For this reason cooking times
may have to be adMusted. 'ry
ingredients e.g. rice, pasta,
can dry out during storage so
cooking times may differ.
Cling Älm
&Oing ÀOm heOps keep the food
moist and the trapped steam
assists in speeding up cooking
times. Pierce before cooking
to aOOow e[cess steam to
escape. AOways take care when
removing cOing ÀOm from a dish
as the buiOdup of steam wiOO be
very hot.
Piercing
The skin or membrane on
some foods wiOO cause steam to
buiOd up during cooking. These
foods must be pierced or a
strip of skin shouOd be peeOed
off before cooking to aOOow
the steam to es cape. Eggs,
potatoes, appOes, sausages
etc, wiOO aOO need to be pierced
before cooking. 'O 1OT
ATTEMPT TO %O,/ E**6 ,1
T+E,R 6+E//6.
General guidelines
IP4405_39Y61BP_01_120817.indd 19IP4405_39Y61BP_01_120817.indd 19 2012-8-17 13:38:182012-8-17 13:38:18
19


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