Both Ovens
A cooling fan will start to run as soon as an oven is turned on. The fan will continue to run while the oven.
Before using for the first time, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours.
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 for a baking tray is 362mm (141/4”) wide by 305mm (12”) deep.
Always place trays with the widest part across the 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.
•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.
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