Using the Ovens Main Oven only Using the Main Oven

USING THE OVENS - MAIN OVEN ONLY

USING THE MAIN OVEN

Automatic cooking (main oven only)

The automatic cooking facility is controlled by the programmer (see ‘Programmer/ Clock’ section) and allows complete meals, or individual dishes to be cooked while you are out of the house, to be ready for when you return. The ‘Ready Time’ should be set as close as possible to, or just after your anticipated return so food is not left standing in a warm oven.

Do not

❍ Warm food should never be
	placed in the oven if there is a
	delay period. Stews prepared by
	frying the meat and vegetables
	first should be cooked as soon as
	possible, or refrigerated prior to
	placing in the oven.
❍	To help keep foods as cool as
	possible, do not leave the oven
	light on when the oven is set for
	automatic cooking.
❍	Some dishes are not suitable for
	cooking on automatic - eg; dishes

Main oven baking guide

The cooking times given below are only approximate, because the size and type of cooking dish will influence cooking times, as will personal preference.

The times given in the following guide are based on a preheated oven.

Because a fan oven has an even temperature throughout the oven, no shelf positions have been given, and there is no need to interchange dishes onto different shelves part way through cooking as with a conventional oven.

Aluminium foil

Use foil only to cover food or cooking dishes, using foil to cover the shelves or oven base creates a fire hazard.

Oven shelves

The oven shelf must be positioned with the upstand facing up.

Position baking trays and roasting tins on the middle of the shelves, and leave one clear shelf position between shelves, to allow for circulation of heat.

❍Select foods which are as fresh as possible, and as cold as possible - ie; preferably straight from the refrigerator.

❍Choose foods which are suitable for cooking from a cold start, as some dishes will be affected by being left uncooked, at room temperature, perhaps for several hours - eg; a wet filling on a pastry base.

❍Make sure that meat and poultry are thoroughly thawed (but still cold from the refrigerator), before placing them in the oven, and avoid using rolled joints of meat which can be more susceptible to the growth of food poisoning organisms.

❍Cover dishes with lids or foil to keep the food moist, prevent the transfer of odours, and protect from possible contamination; the food can be uncovered towards the end of cooking to crisp and brown.

containing left over cooked meat

or poultry, eggs, cooked rice or

seafood.

❍ Do not put food items (intended for

automatic cooking) into a warm

oven to cool before setting for

automatic cooking.

❍ Do not over-fill dishes containing

liquids as they might boil over.

❍ Never leave food in the oven to

cool slowly after cooking; serve

immediately or refrigerated.

❍ Never use the automatic facility to

reheat ‘cook chill’ foods as they

should go straight from the

refrigerator into a preheated oven.

Item	Temperature	Approximate
	˚C	cooking time

Small cakes	170 - 180	20 - 25 mins
Whisked sponge	170	15 - 20 mins
Swiss roll	190	8 - 12 mins
Victoria sandwich	170	25 - 35 mins
(2 x 205mm / 8”)
shallow tins
Semi rich fruit cake	140	21⁄2 - 31⁄2 hours
(230mm / 9” deep tin)
Scones	210 - 220	10 - 15 mins
Meringues	90 - 100	2 - 3 hours

Shortcrust pastry	200	Depending on size and
Puff / flaky pastry	210	type of cooking dish,
Choux pastry	200	and also the filling.

Biscuits	160 - 200	10 - 20 mins
Bread (500g (1lb) loaf)	210	20 - 30 mins
Sponge pudding	150	45 mins - 1 hour
Milk pudding	150	11⁄2 - 13⁄4 hours

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