3. Cooking Tips
Cooking with a Multi-function Oven
Remember: not all modes are suitable for all food types. The oven cooking times given are intended for a guide only.
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that require approximately the same cooking time. However, dishes can be ‘slowed down’ slightly by using small containers and covering them with aluminum foil, or ‘speeded up’ slightly by cooking smaller quantities or placing them in larger containers.
Very perishable foods such as pork or fish should be avoided if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT leave the oven light on in the delay period before automatic cooking starts as the bulb will warm the oven slightly and may cause foodstuffs to spoil.
Whole poultry must be thoroughly defrosted before being placed in the oven. Check that meat and poultry are fully cooked before serving.
General Oven Tips
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays with food cooking on them should be placed level with the front edge of the oven’s wire shelves. Other containers should be placed centrally. Keep all trays and containers away from the back of the oven, as overbrowning of the food may occur.
When the oven is on, do not 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.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
•If you want to brown the base of a pastry dish, preheat the baking tray for 15 minutes before placing the dish in the centre of the tray.
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