Cooking guide
Roasting
Set the oven temperature to
MEAT | TIME per kg |
|
|
Beef - Rare | |
Beef - Medium | |
Beef - Well Done | |
Veal | |
Lamb | |
Duck | 50 min |
Goose | 50 min |
Turkey | |
Chicken |
|
- under 1kg | |
- over 1kg | 40 min |
|
|
Roast-’n’-Hold
This system will automatically cook food for a set time, then hold the oven at a preset temperature indefinitely to maintain food at a serving temperature after cooking has been completed.
When the oven has reached the set temperature, place food in the oven, set roast cooking time and depress the Roast ’n’ Hold button. The hold indicator will come on when cooking is complete.
To return to normal operation, push the Roast ‘n’ Hold switch again (switch will cease illuminating).
Browning
Different foods may be cooked together, eg baking and roasting may be carried out at the same time. Food which requires a slightly higher temperature or more browning should be placed at the top of the oven, so that the broil element may be selected (with the door shut) during the last few minutes of ` cooking. As the top element is quite powerful, keep a close watch on browning progress.
Grilling/Broiling
Turn the oven thermostat right around to GRILL/BROIL. Place an oven rack normally on the second position from the top. Place the food on a grill tray. This allows fat to drain, to prevent smoking. When the element has reached a bright red (5 minutes) position the dish under the GRILL/BROIL element. Heat food on one side, then turn on the other side.
Toast, sandwiches etc., on a scone tray on the top rack position.
FOOD | MINUTES per SIDE |
Steak - 25mm thick |
|
- Rare | |
- Medium | |
Chops |
|
- 25mm thick | |
Bacon | |
Ham 15mm thick | |
Tomatoes - halved | |
Mushrooms | |
Onions - raw sliced | |
|
|
It is not recommended to close the door when grilling/broiling.
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