After a few seconds the display will revert to show the time of day.
Whole poultry must be thoroughly defrosted before placing in the oven.
Check that meat and poultry are fully cooked before serving.
The ovens can now be used normally.
Cooking using the timer
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 different 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 first. Then you can adjust either of them manually in the normal way.
You can set the oven to turn on any time over the following 24 hour period.
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 aluminium foil, or ‘speeded up’ slightly by cooking smaller quantities or placing 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.
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 discolour 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.
Both Ovens
Before using for the first time, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. 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 tray is 325mm by 290mm.
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 ‘fingers width’ between dishes on the same shelf. This allows the heat to circulate freely around them.
•The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Sufficient heat rises out of the oven while cooking to warm plates in the grill compartment.
•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.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
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