Automatic Cooking

Only the main oven can be controlled automatically.

GUIDANCE ON AUTOMATIC COOKING

1.When planning your meal remember that the oven control setting refers to the temperature on the middle shelf; above this shelf it is hotter and below it is cooler. Therefore foods which require different temperatures can be cooked automatically at the same time.

2.Set the oven timer so that the food has just finished or about to finish cooking on your return to the oven. This will ensure the food has not cooled down and does not require reheating before serving.

3.Food should be as cold as possible when it goes into the oven ideally straight from the refrigerator. Frozen meat and poultry should be thawed thoroughly before it is put in the oven.

4.We advise that warm food should never be placed in the oven if there is to be a delay period. Stews prepared by frying the meat and vegetables should be cooked as soon as possible.

5.We advise dishes containing left-over cooked poultry or meat, for example Shepherds Pie, should not be cooked automatically if there is to be a delay period.

6.Stews and joints should be cooked by the long slow method, so that the delay period is kept to a minimum.

7.On warm days, to prevent harmful bacterial growth in certain foods (ie poultry, joints, etc) the delayed start should be kept to a minimum.

8.Wine or beer may ferment and cream may curdle during the delay period, so it is best to add these ingredients just before serving.

9.Foods which discolour should be protected by coating in fat or tossing in water to which lemon juice has been added, prior to placing food in the oven.

10.Dishes containing liquid should not be filled too full to prevent boiling over.

11.Foods should be well sealed (but not airtight) in a container to prevent the loss of liquid during cooking. Aluminium foil gives a good seal.

12.Ensure food is cooked thoroughly before serving.