1. Dry Cooking Methods

2. Roasting Roasting uses a minimum amount of fat or oil. Heat is provided through convection in the air currents circulating through the oven, as well as heat radiating from the oven walls Foods Suitable: red & white meats and vegetables

3. Baking Heat is provided by a combination of convection heat from the air currents as well as radiation. Foods suitable: fish, fruit, egg custards, combination dishes, flour products

4. Safety practices for roasting and baking If the oven light does not come on immediately, turn it off for a few minutes to allow the gas to disperse before trying again Avoid burns by using an oven mitt Always open the oven door fully, so it does not close on your hand Do not leave the door open, after you have finished, as someone may bump into it Check the oven trays are in their rightful position before turning the oven on, as it will be too hot to do so later

5. Grilling The surface of the food is cooked by dry radiant heat and the interior is cooked by conduction Equipment for grilling: charcoal grills, grills in domestic ovens, overhead grills or salamanders and small appliances Foods suitable: meats, fish, vegetables and fruits

6. Safety practices for grilling Always leave the grill door open to avoid a build up of heat in the grill The door of a combination cooker/grill should be closed during cooking as these ovens are designed with special fans and air vents to avoid a build-up of heat Turn food with tongs, rather than a fork. The fork can pierce the meat and cause the meat juices and fat to splatter through the grill Always check that the grill is turned off when you have finished using it

7. Frying Convection currents in the fat heat the outer surfaces of food, and the inner section is cooked by conduction as heat passes through the food. High temperatures in frying allow food to develop a crisp exterior. Coating the foods before deep-frying helps to protect the food from drying out, helps to give even browning, gives a crisp texture and adds flavour

8. Smoke point: This is the temperature at which fats and oils begin to burn or denature Methods of frying: dry-frying, shallow-frying, stir- frying, deep frying Foods suitable for frying: meats, vegetables, fish and other foods such as eggs, omelettes and pancakes Foods suitable for deep-frying: crumbed or battered fish, prawns, vegetable tempura

9. Safety practices for frying Be careful of hot fat. Use oven mitts to protect your hands Never leave a pan unattended, as oil can ignite quickly Do not heat beyond the required temperature Keep pan handle turned to the side to prevent pan being knocked over Make sure food placed in pan is dry, as it will spit otherwise If fat/oil catches alight, don’t attempt to extinguish with water. Cover with a lid or fire blanket to cut off the supply of oxygen and extinguish the flame