METTRICK S BUTCHERS A315-24P Air Frying Roasting Slow Cooking Frying Grilling and Stir Frying User Guide

METTRICK S BUTCHERS A315-24P Air Frying Roasting Slow Cooking Frying

Grilling and Stir Frying

AIR FRYER CONVERSION

A good general rule of thumb when converting an oven recipe to an air fryer recipe is to reduce the temperature by 20°C (fan oven) 40°C (oven) and reduce the cooking time by about 20%. However, this is a general rule and different recipes will vary. It’s always better to start the timer low and check your food often. We recommend starting to check your food at the halfway point. You can always add more time as you go.

HOW TO CONVERT RECIPES FROM THE CONVENTIONAL OVEN TO THE AIR FRYER
When converting a recipe from the conventional oven to the air fryer, follow these steps:

• Note the oven temperature and cooking time in the recipe you’re following
• Reduce the temperature by 20°C (fan oven) 40°C (oven) and set your air fryer to that temperature
• Reduce the cooking time by 20% and set the timer on your air fryer
• Start checking your food at the halfway point. If your food is getting too dark, reduce the temperature by another 20°C

GUIDE TO ROASTING

Roasting doesn’t need to be complicated. Weigh the raw joint or check your receipt and using the table below and calculate the cooking time. All timings are approximate as adjustments may be required due to oven types and degree of cooking preferred.

ROASTING ESSENTIALS

• Position the oven shelves so the meat is in the centre of the oven.
• Place the joint uncovered on a wire rack in a roasting tin ensuring any fat is on the top. This allows the juices to run down and baste the joint naturally.
• Remember to weigh the joint before calculating your preferred cooking time.
• If stuffing a joint remember to weigh the joint after stuffing.
• Allow the joint to rest for 5-10 minutes after cooking to let the meat fibres relax and juices distribute evenly so the joint is moist and easy to carve.
• The degree of cooking can be tested using a meat thermometer towards the end of the cooking time: insert into the centre of the joint or at the thickest point, until it reaches the required temperature.
• Beef: Rare – 60°C, Medium – 70°C, Well Done – 80°C
• Lamb: Medium – 70-75°C, Well Done – 75-80°C
• Pork: 70-75°C
• Chicken: 75°C

All joints and birds should be removed from the fridge prior to cooking to allow them to come up to a cool room temperature (Small joints and birds from 30mins up to 2 hours for larger joints and birds). NB: Use a meat thermometer to check when meat is cooked. Most meat benefits from resting after cooking so remove from oven approx. 5-10°C lower than required for consumption, meat will continue to ‘cook’ while resting. Poultry should reach 75°C/170F° before serving, beef and lamb can be slightly less depending on your doneness preference.

MEAT

|

PREPARATION

|

CALCULATE TIMINGS

ALWAYS PREHEAT OVEN. FOR FAN OVENS REDUCE TEMP BY 10-20°C.

|

FINISHING

---|---|---|---
TURKEY| Cover turkey in soft seasoned butter and wrap in streaky bacon.

Slow grown birds often require less cooking so always check any farmers cooking instructions. .

| Preheat to

220°C/425°F/ Gas 7

Allow 15 minutes per 450 (1lb)

+15 minutes.

Cook for one hour then reduce heat to 190°C/375°F/Gas5

| Remove from oven when internal temperature reaches 70°C or insert knife where leg joins body; juice must be colourless, not pink.

Rest for at least 30mins or until temperature

reaches 75°C.

Do not cover otherwise the heat will soften the crispy skin, don’t worry it will stay warm

TURKEY BREAST:

BONED, ROLLED, STUFFED

| To reduce the outside drying, cover with slices of bacon or pancetta or smear with butter and tent with foil.| Preheat to 200°C/390°F/Gas

6. Allow 18 mins per 450g (1lb) +20 mins, uncover for the last 20-30 mins for skin to crisp.

DUCK OR GOOSE| Dry skin well, rub with oil and season with salt. Remove fat from inside. Use a skewer to prick skin all over, especially under wings, put on a rack then place in a roasting tin.| Preheat oven to 220°C/430°F/Gas 7

for 1hour remaining time reduce to 190°C/375°F/Gas 5

Allow 20 mins per 450g (1lb)

+20 mins.

| For crispy skin remove foil 30mins before end of cooking time, lightly baste and return to oven.

Internal temp should be: 75°C

CHICKEN| Check and remove any giblets from the cavity. (Don’t dispose of them they are great for making gravy) Never wash a raw chicken. Dry any wetness with a paper towel, rub the skin with olive oil or butter then season.| Preheat oven to 190°C/375°F/Gas 5

Allow 20mins per 450g (1lb)

+15mins

| Rest for 10-15 mins, and only loosely cover to avoid the skin going soft.
MEAT| PREPARATION| CALCULATE TIMINGS

ALWAYS PREHEAT OVEN. FOR FAN OVENS REDUCE TEMP BY 10-20°C.

| FINISHING
---|---|---|---

BEEF

| Cook joints with a natural fat

coverage, fat side uppermost.

| Preheat oven to

190°C/375°F/Gas 5

Rare: 20 mins per 450g (1lb)

+20 mins

Medium: 25 mins per 450g (1lb) +20 mins

Well done: 30 mins per 450g (1lb) +25 mins

| Rest for 20 mins before serving and loosely cover with foil. Internal temp should be: Rare – 60°C

Medium – 70°C Well Done – 80°C

LAMB

| Cook joints with a natural fat coverage, fat side uppermost.

For added flavour stud with fresh rosemary stalks.

| Preheat oven to 190°C/375°F/Gas 5

Allow 25 mins per 450g (1lb)

+25 mins.

| Rest serving for 20 mins before and loosely cover with foil.

Internal temp should be: Medium: 70-75°C

Well-done: 75-80°C

PORK

| For added flavour stud the rind

with garlic or sage.

| Preheat oven to

190°C/375°F/Gas 5

Allow 25 mins per 450g (1lb)

+30 mins.

| Rest for 20 mins – to keep the

crackle, don’t cover!

Internal temp should be: 70-75°C

GAMMON JOINT

| Can be boiled or roasted, or both methods can be used, when cooking the same joint.

Just boil for half the time and roast for the remainder.

| Allow 20 mins per 450g (1lb)

+20 mins.

For roasting preheat oven to 190°C/375°F/Gas 5.

Hob-method cook on medium heat until boiling then turn to a low simmer.

| If during roasting the glaze

starts to burn, cover with foil.

If serving cold gammon, allow to cool while still in the liquid.

GUIDE TO SLOW COOKING

SLOW COOKING IN LIQUID – POT ROASTING, STEWING, BRAISING AND CASSEROLING
Slow moist methods include pot roasting, stewing, braising, and casseroling. These methods are ideal for tenderizing less expensive, less tender cuts of meat and are convenient ways of cooking as they require very little preparation or attention during cooking. Simply fill your pan and put it in the oven or on the hob and let it cook. Also saves on washing up too!

POT ROASTING – BONED AND ROLLED JOINTS
Uses whole bone-in or boned and rolled joints as well as game like venison and rabbit are all ideal for pot roasting.

METHOD

• Heat 15ml(1tbsp) oil in a large heavy-based saucepan or casserole dish. Brown the meat on all sides.
• Add the vegetables and liquid of your choice plus any seasoning or herbs.
• Cover and cook either on the hob on a low simmer or in the oven for the calculated cooking time.

STEWING & CASSEROLING FOR DICED OR CUBED MEAT – BRAISING FOR STEAKS OR CHOPS
As with pot roasting the meat is simmered at a low temperature on the hob or in the oven with added liquid.

METHOD

• It is not necessary to pre seal the meat first, just add all the ingredients to a large pan or casserole dish, cover, and cook for the recommended time.
• You could also try adding jars of shop bought sauces to make preparation really quick. This method is ideal for making tasty curries, simply add a jar of shop-bought curry sauce to some cubed meat and vegetables and cook for the calculated cooking time.

MEAT

|

CUTS

|

COOKING TIMES

---|---|---
A rough guide: per 450g (1lb) of meat- allow approximately 350g(12oz) root vegetables cut into large pieces and 150ml (¼pt) liquid (instead of water why not try a vegetable stock, wine, cider or beer, etc.). If using the

oven cook at 170°C/325°Gas 3 or if on the hob leave on a low setting.

BEEF

| Braising steak

Stewing beef

Oxtail, cheek, chuck, brisket, shin, thick ribs

| 1½ -2½ hours

2-3 hours 3-3½ hours

LAMB

| Chops, steaks, cubes, offal neck, scrag, breast, shank| 1-1½ hours 1½-2½ hours

PORK

| Chops, steaks, cubes, offal cheek, belly, hocks| 1-1½ hours 1½-2½ hours

CHICKEN

| Thighs, Wings, legs| 1-1½ hours

GAMMON/BACON

| Whole joints| 1-1½ hours
Pot roasting Game is more often used for older meat or tougher cuts. For advice on suggested ingredients and herbs to include go to tasteofgame.org.uk/recipes If using the oven cook at 150°C/Gas 2 or if on the

hob leave on a low setting.

PHEASANT PARTRIDGE VENISON

RABBIT OR HARE

| Whole (older birds)

Whole

Neck, shoulder, shank Whole and jointed

| 2 hours 1½ hours 2–3 hours

1–2 hours

GUIDE TO PAN-FRYING OR GRILLING

STEAKS, CHOPS, FILLET, MEDALLIONS, SAUSAGES OR RASHERS
Pan-frying, or ‘shallow frying’ is a quick cooking method for small, tender cuts such as fillet, loin, medallions or thin steaks, using an uncovered pan on the hob.

• Use a heavy-based frying pan, sauté pan or wok.
• For best results, use only a small quantity of oil or butter.
• Ensure that the oil is really hot before adding your preferred cuts.
• Sear each side quickly to seal in juices and retain succulence.
• Only turn your steaks once during cooking; leaving them to cook untouched will produce juicier results.

GRILLING
Grilling is a fast, dry alternative to pan-frying for cooking tender cuts, using intense radiant heat either above or below the meat. Char-grilling or barbecuing seals the meat juices by forming a crust on the surface of the meat. The meat must be basted with a prepared glaze, butter, oil or reserved marinade mixture. This gives a distinctive flavour to your meat and keeps it moist and succulent. Only turn once during cooking, and always rest for 5-10 minutes after cooking leaving them untouched to produce juicier results

MEAT TYPE| CUTS & APPROX THICKNESS| APPROX COOKING TIME EACH SIDE
---|---|---

BEEF

| Sandwich Steaks 1-2mm

Thin cut steaks 1.5cm

Medium thickness steaks 2cm Sirloin, rump, rib-eye, medallions

Thick cut steaks 2-3cm Fillet, T Bone

| 45 secs – 1min each side

2-4 mins each side

Rare: 2½ mins, Med: 4 mins

Well Done: 6 mins each side

Rare: 3½ mins, Med 5-6 mins

Well done 7½ mins each side

LAMB

| Neck fillet, escalopes 1-1.5cm

Steaks, chops, cutlets 2cm Thicker than 2cm+

| 2-4 mins each side

4-6 mins each side 6-8 mins each side

PORK

| Escalopes, medallions .5cm-1.5cm Steaks or chops 1-2cm

Belly Slices 1-2cm (work well if pre

marinated)

| 2-4 mins each side

6-8 mins each side 8-10 mins each side

MEAT TYPE| CUTS & APPROX THICKNESS| APPROX COOKING TIME EACH SIDE
---|---|---
BACON OR GAMMON| Steaks 1-2cm| 3-6 mins each side
CHICKEN| Breast strips| 3-6 mins each side

BURGERS

| 1-2cm

+2cm

| 4-6 mins each side

6-8 mins on each side

SAUSAGES

| Thin 2cm

Thick 3cm+

| Turn slowly to brown all sides 10-15 mins in total

20-24 mins in total

GAME

| Pheasant breasts, Partridge breasts

Woodcock, Snipe, Woodpigeon, Grouse breasts

Mallard, Goose breast

Wigeon or Teal breast Venison steaks

Rabbit breast

| 4-5 mins each side 2-4 mins each side 2-3 mins each side

5 mins on one side then 2-3 on the

other

2½ mins each side 3-4 mins each side

10 mins on each side on med heat

GUIDE TO STIR-FRYING

**Thin strips, mince, small diced or offal***

• Stir-frying is an ideal quick method of cooking meat as the thin strips cook in only a few minutes.
• It is only necessary to use a very small amount of oil (1 tbsp) when stir-frying. Use a vegetable-based oil that can be heated to higher temperatures.
• Use a non-stick wok or large frying pan. Always ensure that the pan or wok is really hot before adding the meat a little at a time – it should sizzle when the pieces are added.
• The meat should ideally be trimmed of excess fat and cut into approximately 1cm (½”) strips, cut across the grain to help tenderize the meat and prevent shrinkage. Method
• Heat 15ml (1 tbsp) oil in a wok or large frying pan.
• Add the meat and stir-fry for 2-6mins per 225g (8oz) meat
• Add the hardest vegetables first (eg carrots, onions) and cook for 2-3 minutes before adding the rest.
• Add sauce (up to 150ml(¼pt)) and cook for a further couple of minutes. Suggested vegetables for stir-frying:
• Green beans, Bamboo shoots, Leeks, Beansprouts, Mushrooms, Broccoli, Mange tout, Carrots, Peppers, Spring onions, Chinese leaf, Courgettes, Sugar snap peas or a pack of stir-fry veg. *Offal Cuts – Pig & Lamb
• Slice liver or halve & core kidneys: gently stir fry in a little liquid/stock and onions for 15-20 mins

GUIDE TO MEAT STORAGE AND PREPARATION

• Ensure that hands, equipment, and surfaces are scrupulously clean before and after handling food and between handling raw and cooked foods – especially when using the barbecue.
• Check your fridge is operating at the correct temperature: between 0 and 4 degrees centigrade.
• Keep a separate hard, durable chopping board for preparing raw meats.
• Defrost frozen foods thoroughly (unless otherwise stated) and do not re-freeze once thawed.
• Cover and store raw and cooked foods separately. Store uncooked foods lower in the refrigerator than cooked ones.
• Make sure foods are thoroughly and evenly defrosted, and when re-heating ensure piping hot throughout.
• When marinating meat, cover, and store in a refrigerator.
• Ensure burgers and sausages are thoroughly cooked and piping hot before serving.
• Food thermometers can be used to ensure internal food temperatures are sufficiently hot.

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