Whole poultry must be thoroughly defrosted before placing in the oven.
Check that meat and poultry are fully cooked before serving.
Both Ovens
Before using for the first time, to dispel manufacturing odours turn the ovens to 230°C and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows for example.
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 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 340mm by 340mm 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 ‘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.
Main Oven shelves
the shelf guard should be at the back pointing upwards
As well as the flat shelf some models are supplied with a drop shelf. The drop shelf increases the possibilities for oven shelf spacing.
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 reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•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.
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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