16
Using your Range

Cooking using the timer (Delayed

baking)

The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but diff erent
cooking temperatures can be set.
If you want to turn one of the ovens on at the
same time as the timer is set for automatic
cooking, you must wait until the timer has turned
on the oven/ ovens fi rst. Then you can adjust
either of them manually in the normal way.
You can set the oven for a combined delay and
cook cycle of up to 11 hours 59 minutes.
If you want to cook more than one dish, choose
dishes that require approximately the same 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 in larger containers.
Very perishable foods such as pork, dairy products
or seafood should be avoided if a long delay period
is planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period,
as fermentation may take place.
To avoid curdling, cream should be added to
dishes just before serving.
Fresh vegetables, which may discolor during a
delay period, should be coated in melted fat or
immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on
top of uncooked pastry are only satisfactory if there
is a short delay period. Dishes containing leftover
cooked meat or poultry should not be cooked
automatically if there is a delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Automatic cooking is not recommended for baked
items that require a pre-heated oven such as cakes,
cookies and breads.
Both ovens
Before using for the fi rst time, to dispel
manufacturing odors turn the ovens to 400°F
(204°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.
The wire racks should always be pushed fi rmly to
the back of the oven.
Bakeware, meat pans etcetera should be placed
level centrally on the oven’s wire racks. 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 sheet is 11 /” x 13” in the main
oven and 9" x 12 ½" in 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 ‘fi ngers width’ between dishes on
the same rack. This allows the heat to circulate
freely around them.
• Cover meat when cooking to avoid fat splashes.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Suffi cient heat rises out of the oven while
cooking to warm plates in the broiler
compartment.
• If you want to brown the base of a pastry dish,
preheat the baking sheet for 15 minutes before
placing the dish in the centre of the sheet or use
the base heat in the Multifunction oven.
• Where dishes may boil and spill over during
cooking, place them on a baking sheet.