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Cooking tips
The times and temperatures in the cooking charts are a guide only and are based on the oven being preheated first (except in the case of FAN GRILL).
Baking
Always position the oven shelves before turning the oven on.
Grease tins and line bases with
Turn cakes onto baking racks when cool. Leave sponges in tins for at least 10 minutes before inverting.
Always preheat the oven until the temperature indicator light turns off. This is particularly important when baking.
Grilling
The length of time your food takes to grill will be affected by its thickness and temperature. When grilling thicker items such as sausages, turn them often to ensure even browning. Always grill with the door open to the first stop position unless you use FAN GRILL, when the door should be closed and the oven does not need preheating.
The door and cooktop may become hot. Take care to keep children away.
Roasting
A large piece of meat requires fewer minutes per 500 g than a smaller piece. Meat with a bone will cook faster than a rolled roast.
Do not add water to your roast as this has a steaming effect.
Use a meat thermometer to ensure an accurate result. As the internal temperature of the meat will continue to rise during standing, please allow for this in your calculation. This is particularly important if you want a rare or medium rare roast.
