10
Oven cooking
Both ovens are fanned ovens. The fan circulates
hot air continuously which results in faster heat
transfer to the food.
The wire shelves should always be pushed fi rmly
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 340 mm by 340 mm for
the Main oven and 230mm by 320mm 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 ‘fi ngers 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.
• Suffi cient heat rises out of the oven
while cooking to warm plates in the grill
compartment.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Main Oven shelves