Setting the grill | Preheat the grill at setting 6 for approximately 5 | |
minutes. | ||
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| The grill pan is placed on the shelf and should be | |
| correctly positioned under the grill element. Leave | |
| the control at setting 6 for toast, sealing and fast | |
| cooking of foods. For thicker foods requiring | |
| longer cooking, turn the switch to a lower setting | |
| after the initial sealing on both sides at setting 6. | |
| The thicker the food the lower the control should | |
| be set. | |
Note: | ALWAYS have the door open when grilling. If the | |
| door is closed when the oven/grill control is | |
| switched on then the oven will operate. | |
Note: | Remember to switch off the control at the end of | |
| cooking. |
Guide to grilling successfully:
1.Position rod shelf as recommended in chart for food being cooked.
2.Preheat the grill for approximately 5 minutes.
3.Place the grill pan on the rod shelf, ensuring it is positioned centrally under the grill element.
Oven
Oven Control
Note:
The oven/grill control is designed to operate either the oven or the grill, depending on the position of the oven door. With the door in the closed position, the door switch enables the oven to operate.
With the oven door closed, heating of the oven is achieved by turning the control clockwise to the required ‘oven temperature’ scale on the control panel, as recommended in the temperature charts. The pilot light will immediately come on and go off during cooking as the thermostat maintains the correct temperature.
At the end of the cooking period there may be a momentary puff of steam when the oven door is opened. This will disperse in a few seconds and is perfectly normal characteristics of an oven with a good door seal.
| Food | Shelf Position | Grill | Approx. Cooking |
| from Base of | |||
| Setting | Time | ||
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| Oven | ||
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| Toasting | 5 | 6 | |
| of Bread | |||
| on type of food | |||
| Products |
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| Small cuts of | 4 or 5 | 3 | |
| meat,sausages, | |||
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| bacon |
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| Chops, etc. |
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| Gammon | 4 | 3 - 6 | depending on |
| steaks |
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| thickness |
| Fish: whole |
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| fillets | 4 or 5 | 3 | |
| (in base of pan) | |||
| fingers |
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| 4 | 3 | ||
| potato | |||
| products |
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| Pizzas | 4 or 5 | 3 | |
| depending on size | |||
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| Browning of |
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| food. | 4 | 6 | |
| e.g.cauliflower | |||
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| cheese |
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Always preheat the grill for 5 minutes, on setting required for cooking.
Temperature Conversion Chart
| ˚F | Main | Top | Main Fan | |
Gas Mark | Convection | Convection | |||
Oven | |||||
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| Oven | Oven | ||
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1/2 | 250 | 120 | 110 | 100 | |
1 | 275 | 140 | 130 | 120 | |
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2 | 300 | 150 | 140 | 130 | |
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3 | 325 | 160 | 150 | 140 | |
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4 | 350 | 180 | 170 | 160 | |
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5 | 375 | 190 | 180 | 170 | |
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6 | 400 | 200 | 190 | 180 | |
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7 | 425 | 220 | 210 | 200 | |
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8 | 450 | - | 220 | 210 | |
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9 | 475 | - | - | 220 | |
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Note:Remember to switch off the oven control after cooking is finished. If the door of the oven is left open for long periods of time with the control switched On, then the grill element will become hot.
The correct positioning of food is indicated on the temperature charts.
Oven Cookery Notes
The oven temperature charts’ are a guide only, giving approximate cooking temperatures and times. To suit personal taste and requirements, it may be necessary to increase or decrease temperatures by 10˚C.
To prepare meat for roasting in your electric oven.
Wipe the joint, dry well with a clean cloth, kitchen tissue, etc., and weigh it. Meat which has been stored in a refrigerator, should be allowed to come to room temperature for approximately 30 minutes before cooking. Always completely thaw frozen meat before cooking. Beef, lamb and mutton may be lightly floured, but pork should have the rind scored, brushed over lightly with olive oil, and sprinkled with salt – for crisp crackling.
Place joint in meat pan (small joints weighing less than 1.5kg (3lbs) should be roasted in a smaller pan/meat tin, or they may be ‘pot roasted’ – a small joint in a large meat pan causes unnecessary oven splashing). Additional fat should not be used, except for veal, very lean meat, poultry, which can either be ‘larded’ with fat bacon, or brushed over very sparingly with melted fat/cooking oil. When potatoes are roasted round the joint, they only require to be coated in melted fat/cooking oil. It is not necessary to baste, when roasting in an electric oven, and liquid/stock should not be added to the meat pan.
Temperature and Time
The secret of succulent, tender meat, is not to roast quickly at too high a temperature. Best results are obtained when roasting is carried out at low temperatures. When a lower temperature is used, joint loses less weight, is more tender (too high a temperature causes meat to be tough and dry), and the splashing of fat onto oven interior is reduced. When a complete meal is being cooked in the oven, cooking time may need to be increased, and temperature may need to be raised for approximately the last 30 minutes of the cooking period (for instance when cooking Yorkshire pudding to serve with roast beef). Never use meat pans larger than 390 x 300mm (15”x12”) and baking trays no larger than 330x255mm (13”x10”), these should be positioned centrally on the oven shelf. Food should not be placed directly on the floor of the oven.To avoid unnecessary cleaning, rod shelves which are not in use, should be removed from the oven.
The times and temperature suggested should be used as a guide but may vary according to:–
1.Whether you prefer meat rare, medium or well done.
2.The size and shape of your joint.
a)A short thick joint requires a longer cooking period than a long thin joint.
b)A small joint under 1.5kg (3lbs) takes longer per 450g (1lb) than a large one, whereas a large joint over 3kg (6lbs) will cook in the time given for ‘minutes’ per 450g (1lb) without the ‘minutes’ over added.
c)Boned/rolled and stuffed joints take longer to cook through than those with a bone. (The weight of stuffing should be added to the oven ready weight meat/poultry to calculate roasting times.)