•We recommend roasting leaner cuts in a roasting pan with a lid. The meat will be more succulent.
•All types of meat which are supposed to be browned or form a crust or crackling can be roasted in a roasting pan without a lid.
The information given in the following ta- bles is for guidance only.
•We recommend meat and fish weighing 1 kg or more for roasting in the oven.
•To prevent escaping meat juices or fat from burning on to the pan, we recom- mend placing some liquid in the roasting cookware.
•If required, turn the roast after 1/2 - 2/3 of the cooking time.
•Use the cooking juices to baste large roasts and poultry several times during the cooking time. This will give better roasting results.
Hints and tips when using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circula- tion of air and to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Position the food close to the element for faster cooking and further away for gentler cooking.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or mel- ted butter to keep them moist during cook- ing.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
•When toasting bread, use the shelf in the top position with the grid in the ‘high’ po- sition.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat setting and the shelf as necessary during cooking.
•The food should be turned over during cooking as required.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
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Hints and tips when using the top oven
•Arrange the shelves in the required posi- tions before switching the oven ON. Shelf positions are counted from the bottom up- wards.
•There should always be at least 2.5cm (1”) between the top of the food and the ele- ment. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf.
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
•The material and finish of the baking tray and dishes used affect base browning. En- amelware, dark, heavy or
•Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations given in the cooking chart.
•For economy leave the door open for the shortest possible time, particularly when placing food into a
Hints and tips when using fan cooking
•Arrange the shelves in the required posi- tions before switching the oven on. Shelf positions are counted from the bottom up- wards.
•When cooking more than one dish in the fan oven, place dishes centrally on differ- ent shelves rather than placing several dishes on one shelf, this will allow the heat to circulate freely for the best cooking re- sults.
•When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time.
