Fruit pies, custard tarts or similar wet mixtures | the oven stand well back and allow any | |
on top of uncooked pastry are only satisfactory if | steam to disperse. | |
there is a short delay period. Dishes containing | When the oven is on, don’t leave the door open | |
leftover cooked meat or poultry should not be | ||
for longer than necessary, otherwise the knobs | ||
cooked automatically if there is a delay period. | ||
may get very hot. | ||
| ||
Whole poultry must be thoroughly defrosted | • Always leave a ‘fingers width’ between dishes | |
before placing in the oven. | ||
on the same shelf. This allows the heat to | ||
Check that meat and poultry are fully | ||
circulate freely around them. | ||
cooked before serving. | ||
• The Cook & Clean oven liners (see Cleaning | ||
| ||
Oven cooking | your cooker) work better when fat splashes | |
are avoided. Cover meat when cooking. | ||
The wire shelves should always be pushed |
| |
firmly to the back of the oven. |
| |
Baking trays meat tins et cetera should be | • To reduce fat splashing when you add | |
placed level centrally on the oven’s wire shelves. | ||
vegetables to hot fat around a roast, dry them | ||
Keep all trays and containers away from the | ||
thoroughly or brush lightly with cooking oil. | ||
sides of the oven, as overbrowning of the food | ||
• Sufficient heat rises out of the oven | ||
may occur. | ||
while cooking to warm plates in the grill | ||
For even browning, the maximum recommended | ||
compartment. | ||
size of a baking tray is 320mm (12 1/2”) by | • If you want to brown the base of a pastry dish, | |
305mm (12”) in the main oven and 232mm | preheat a baking tray for 15 minutes before | |
(9 1/8”) x 321mm (12 5/8”) in the Tall oven. | placing the dish in the centre of the tray. | |
Cooking high moisture content foods | • Where dishes may boil and spill over during | |
can create a ‘steam burst’, when the | cooking, place them on a baking tray. | |
oven door is opened. When opening |
|
The oven control settings and cooking times given in the tables on the following pages are intended to be used only as a guide. Individual tastes may require the temperature to be altered to provide a preferred result.
When baking in the right hand Tall oven, use the minimum cooking time shown in the table. Food is cooked at lower temperature in a fan oven than in a conventional oven. When using recipes, reduce the temperature by 10°C and the cooking time by
Always leave at least one runner space between shelves when 2 tier cooking. Place baking trays, individual cake tins or baking dishes centrally on the oven shelf. For best results
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