The dumb cooking related questions begin

[EvianBaby]

Ok, let's get the first one out of the way....

How do I know if my oven is a fan oven?

There's no little symbol on the front but everything I've cooked (which isn't much) seem to cook pretty quick and it's quite loud.

There's no model number I can google. Already looked for that to save myself this embarrassment.

I'm cooking a roast for the fam today and I want to give myself a fighting chance of getting it right.

[Tilly2]

Next question?

[EvianBaby]

Thanks! So if I put it on About 170 dg at around 12ish does that sound about right for aiming to serve at around 3-3.30?

[boxtops]

It all depends on the weight of your meat, evian....

[EvianBaby]

Alba, I wish I could take credit but it's the previous tenants who cleaned it. It was two lads so they probably never used it either :)

[boxtops]

..and what meat it is, too, some take longer than others, and how you like it served

[RATTER15]

>>>Next question? <<< I was just thinking about fish fingers, what kind of fish have hands?

[EvianBaby]

1.9 kilo Boxy. Effing huge!

[ummmm]

Yes....I fold in two and have a cheap baking tray on top. The baking tray collects most of any spillages and then I just throw it in the bin :-)

[albaqwerty]

I normally go for 20 mins per lb.

[EvianBaby]

I'll have to make do with just a bit of foil for now, all my baking trays are brand new and barely used. Lol.

Right, so about 2 hours then.

Thanks again everyone! Hang around to be entertained for more dumb questions this afternoon :)

[NoMercy]

Don't forget to allow for a 45 minute rest before carving.

[boxtops]

what meat is it, anyway?

[albaqwerty]

It's a leg of lamb Boxy.

[EvianBaby]

My dad will carve, he's got to earn his grub somehow :)

I did put in another reply Boxy, lamb.

Is it best to take it out the fridge for a couple of hours and get it to room temp before I bung it in the oven?

[ojread2]

think boxy may be having a senior moment ;-)

I like my meat falling apart - nothing pink for me, so I'd prolly put the joint in now and take it out at around 1.30 pm. Covered in foil for most of the cooking time

[NoMercy]

Yes, meat should always be room temp before going into the oven.

[Sqad]

NoM.........let me worry about the room temperature and i am certain that i could regulate the temperature of the oven for optimum results.

Well done OR just underdone, depending upon preference.

[EvianBaby]

Brill, lamb now out of the fridge. If the cat attempts anything he'll end up as the starter.

Tin foil or no tin foil.....hhhmmmm.

[EvianBaby]

I've just realised something.....Ummmm has two ovens. Two!! :)

[ojread2]

I always foil and remove it about 30 mins before end of cooking