Cooking Fish on Combination

1.Arranging

When cooking fillets or whole fish, always arrange the thicker part to the outside of the container. Two fish cooked together should be placed head to tail, with the backbone towards the outside to the dish. Fish steaks should be arranged with the thinner tall end towards the centre. DO NOT PILE fish up - for best results cook in a single layer.

2.Adding fat / oil / seasoning

To help keep the fish moist, brush with oil or dot with butter before cooking. DO NOT season with salt.

3.Covering

DO NOT COVER fish when cooking by

COMBINATION.

4.Shelf position

For GRILL COMBINATION which is suitable for small whole fish, steaks, fillets, use UPPER shelf position. For CONVECTION COMBINATION which is suitable for larger whole fish, use LOWER shelf position.

5.Accessories / Containers

DO NOT use metal containers for cooking by COMBINATION - microwave-safe glass or ceramics are ideal. If the fish is placed on the Ceramic Insulating Tray, ensure it is thoroughly cleaned beforehand.

Cooking Meat on Combination

Tips for cooking joints of meat on Combination

1.Turning / Basting / Draining

For best results, joints of meat should be turned halfway through cooking and basted. Drain away any excess meat juices and fat.

2.Shielding

Unevenly shaped joints will benefit from shielding with smooth pieces of aluminium foil. However, ensure the foil is not in contact with Wire Rack Shelf, walls, roof or door of the oven. Shield thin ends of legs of lamb and corners of rolled joints.

3.Covering

DO NOT cover meat joints when cooking by Combination.

4.Accessories / Containers

If the joints are placed on the Ceramic Insulating Tray, ensure it is thoroughly cleaned before use.

5.Shelf position

Use the LOWER shelf position.

6.Calculating the Cooking Time

As a rough guide, cook the joints for 1/2 to 2/3 of the total conventional cooking time.

When cooking by combination, drop the convection temperature by 10˚C compared to the normal convection temperature.

Always under-estimate the cooking time and return the joint for further cooking if necessary. Check internal temperature before STANDING.

7.Standing

Allow joints to STAND for 20 minutes before carving.

8.Maximum Weight

DO NOT attempt to cook joints over 6lb (2.7kg) in weight. Avoid excessively fatty joints.

9.Maximum Microwave Power

For best results ONLY use SIMMER or DEFROST power to avoid over-cooking and drying out the joints.