Whole poultry must be thoroughly defrosted before placing in the oven.
Check that meat and poultry are fully cooked before serving.
Both Ovens
Before using for the first time, to dispel manufacturing odours turn the ovens to 230°C and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows for example.
Both ovens are fanned ovens. The fan circulates hot air continuously which results in faster heat transfer to the food.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size of a baking tray is 340mm by 340mm for the main oven and 230mm by 320mm for the Tall oven.
Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
•Always leave a ‘fingers width’ between dishes on the same shelf. This allows the heat to circulate freely around them.
•The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•If you want to brown the base of a pastry dish, preheat a baking tray for 15 minutes before placing the dish in the centre of the tray.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
Multi-function oven functions
The
Rapid Response
The Rapid Response setting enables you to
To use the Rapid Response feature, simply turn the function control knob to R and set the temperature you require. The light on the control panel adjacent to the R symbol will come on. When temperature is reached, the light will go out as will the element at the top of the oven. The fan element and oven fan will then continue to maintain your chosen oven temperature.
Should you choose to place food into the cold oven prior to cooking whilst using the Rapid Response function, ensure that cakes etc. are not positioned too near the top of the oven.
As with any cooking, particularly poultry, meat and ready meals, be sure the food is piping hot before serving.
Defrost
This function operates the fan to circulate cold air only. No heat is applied. This enables small items such as desserts, cream cakes and pieces of meat, fish and poultry to be defrosted.
Defrosting in this way speeds up the process and protects the food from flies. Pieces of meat, fish and poultry should be placed on a rack, over a tray to catch any drips. Be sure to wash the rack and tray after defrosting.
Defrost with the oven door closed.
Large items, such as whole chickens and joints should not be defrosted in this way. We recommend this be carried out in a refrigerator.
Defrosting should not be carried out in a warm oven or when an adjoining oven is in use or still warm.
Ensure that dairy foods, meat and poultry are completely defrosted before cooking.
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