Once the oven has been loaded and the ‘S’ setting is in operation resist the temptation to open the oven door. Heat will be lost and the cooking time extended.
A meat thermometer is recommended for checking that a joint or poultry is sufficiently cooked. Insert the probe through the thickest part of the meat. The temperatures to be expected are as follows.-
Beef | rare | 60°C / 140°F | |
|
| medium | 71°C / 160°F |
|
| well done | 77°C / 170°F |
Lamb |
| 82°C / 180°F | |
Pork | fresh | 88°C / 190°F | |
|
| cured | 77°C / 170°F |
Poultry | 90°C / 195°F | ||
Veal |
| 77°C / 170°F | |
Oven shelves
the shelf guard should be at the back pointing upwards
The oven shelves can be easily removed and refitted.
Pull the shelf forward until the back of the shelf is stopped by the shelf stop bumps in the oven sides.
Lift up the front of the shelf so the back of the shelf will pass under the shelf stop and then pull the shelf forward.
To refit the shelf, line up the shelf with a groove in the oven side and push the shelf back until the ends hit the shelf stop. Lift up the front so the shelf ends clear the shelf stops, and then lower the front so that the shelf is level and push it fully back.
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