3. Cooking Tips
Tips on Cooking with the Timer
If you want to cook more than one dish, choose dishes that require approximately the same cooking time. However, dishes can be ‘slowed down’ slightly by using small containers and covering them with aluminium foil, or ‘speeded up’ slightly by cooking smaller quantities or placing them in larger containers.
Very perishable foods such as pork or fish should be avoided if a long delay period is planned, especially in hot weather.
DO NOT place warm food in the oven to be timed.
DO NOT use a timed oven that is already warm.
DO NOT use the timed oven if the adjoining oven is already warm.
Whole poultry must be thoroughly defrosted before being placed in the oven. Check that meat and poultry are fully cooked before serving.
General Oven Tips
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays with food cooking on them should be placed level with the front edge of the oven’s wire shelves. Other containers should be placed centrally. Keep all trays and containers away from the back of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size of a baking tray is 325mm (12¾”) by 305mm (12”).
When the oven is on, do not 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.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
•The Cook & Clean oven liners (see ‘Cleaning Your Cooker’) work better when fat splashes are avoided. Cover meat when cooking.
•Sufficient 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 the baking tray for 15 minutes before placing the dish in the centre of the tray.
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