USING THE OVENS
Automatic cooking
The automatic cooking facilit y is controlled by the programmer (see ‘Programmer / Clock’ section) and allows complete meals or individual dishes to be cooked while you are out of the house, to be ready for when you return. The ‘READY TIME’ should be set as close as possible to, or just after, your anticipated return, so food is not left standing in a warm oven.
Do
•Select foods which are as fresh as possible, and as cold as possible - ie; preferably straight from the refrigerator.
•Choose foods which are suitable for cooking from a cold start, as some dishes will be affected by being left uncooked, at room temperature, perhaps for several hours - eg; a wet filling on a pastry base.
•Make sure that meat and poultry are thoroughly thawed (but still cold from the refrigerator) before placing them in the oven, and avoid using rolled joints of meat, which can be more susceptible to the growth of food poisoning organisms.
•Cover dishes with lids or foil to keep the food moist, and protect from possible contamination; the food can be uncovered towards the end of cooking to crisp and brown.
Do not
•Warm food should never be placed in the oven if there is a delay period.
•Stews prepared by frying the meat and vegetables first should be cooked as soon as possible, or refrigerated prior to placing in the oven.
•Some dishes are not suitable for cooking on automatic - eg; dishes containing left over meat or poultry, dishes containing eggs, cooked rice, or seafood.
•Do not put food items (intended for automatic cooking) into a warm oven; allow the oven to cool before setting for automatic cooking.
•Do not over fill dishes containing liquids, as they might boil over.
•Never leave food in the oven to cool slowly after cooking; serve immediately or refrigerate.
•Never use the automatic facility to reheat ‘cook chill’ foods, as they should go straight from the refrigerator into a preheated oven.
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