Cannon Professional Oventimeroperation, Guidance on Automatic Cooking

OVENTIMEROPERATION

The oven timer offers you the following features:

1. Time of Day

2.Automatic Cooking

3.Minute Minder

AUTOMATIC COOKING

The LEFT HAND oven can be controlled automatically.

GUIDANCE ON AUTOMATIC COOKING

1.Select foods which will take the same time to cook.

2.Set the oven timer so that the food has just finished or is just 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.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.Dishes containing left-over cooked poultry or meat, for example Shepherds Pie, should not be cooked automati- cally 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.Food should be well sealed (but not airtight) in a container to prevent the loss of liquid during cooking. Alu- minium foil gives a good seal.

12.Ensure food is cooked thoroughly before serving.

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