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The Grill | The Ovens |
You should read ‘grill’ in the ‘2 Minute Tour’ before all the following information.
Never close the grill door while the grill is on.
Before using for the first time, run the grill full for 15 minutes (with the grill pan in position) to dispel manufacturing odours. Open a window to clear the smell.
Don’t leave the grill on for more than a few moments, without the grill pan underneath it.
A cooling fan will start to run as soon as the grill is turned on. The fan will continue to run while the grill (or oven) is on and for about 10min after it is turned off. Never turn off the power supply to the cooker before the cooling fan stops.
For best results, especially on toast, preheat the grill with the grill pan in the cooking position for two minutes before use.
The grill trivet can be removed and the food placed on it while you are waiting for the grill to preheat.
You can brown the top of dishes cooked in the oven, under the grill. Remove the grill trivet and place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill cavity.
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following information
Both ovens are fanned ovens. The fan circulates hot air continuously which results in faster heat transfer to the food.
Before using for the first time, heat the oven to 200°C for 30 minutes to dispel manufacturing odours.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size of a baking tray is 325mm (123/4") by 305mm (12") for the main oven and 230mm (9”) by 320mm (121/2”) for the Tall oven.
Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
•Always leave a ‘fingers width’ between dishes on the same shelf. This allows the heat to circulate freely around them.
•The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Sufficient heat rises out of the oven while cooking to warm plates in the grill compartment.
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