Practical advice: How to cook meat and fish in your own gas oven

Meat must weigh at least one Kg. to stop it becoming too dry. When cooking white meat, fowl and fish use low temperatures. (150°C-175°C). When red meat must be superficially well-cooked but succulent inside, it is advisable to start with a high temperature (200-220°C) for a short time, and then to reduce it at a later point. Generally speaking, the more meat there is, the lower the temperature and the longer the cooking time should be. Place the meat in the centre of the grid and put a spill-tray underneath to catch grease drips. Insert the grid so that it is in the middle of the oven. If more heat from below is required, use the 1° bottom shelf. For tastier roasts, wrap the meat with bacon rashers or dot the meat with lard and place it in the upper part of the oven. When some types of food are cooked in the ventilated oven (duck, rabbit, large fowl) they become too dry; in these cases, better results are obtained using the combined oven.