USING THE MAIN OVEN - ELECTRIC
Slow cooking ( 
Setting or 100°C)
•Make sure that frozen foods are thor- oughly thawed before cooking.
•Do not slow cook joints of meat or poultry weighing more than 2¼kg/4½lb.
•Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven
control to or 100°C (slow cook setting) for the remainder of the cooking time.
•Slow cooking times will be about 3 times as long as conventional cooking times.
•Do not open the oven door unneces- sarily during slow cooking, as this will result in heat loss at low tempera- tures.
•Always use dishes with tightly fitting lids. To rectify badly fitting lids, place foil over the dish underneath the lid.
Aluminium foil
Use foil only to cover food or cooking dishes, using foil to cover the shelves or oven base creates a fire hazard.
Cooking with a fanned oven
As this is a high efficiency oven, you may notice the emission of steam from the oven when the door is opened. Please take care when opening the door.
If you are used to cooking with a conven- tional oven you will find a number of dif- ferences to cooking with a fan oven which will require a different approach:
There are no zones of heat in a fan oven as the convection fan at the back of the oven ensures an even temperature throughout the oven.
This makes it ideal for batch baking - eg; when planning a party as all the items will be cooked within the same length of time.
Foods are cooked at a lower temperature than a conventional oven, so conven- tional recipe temperature may have to be reduced. Please refer to the conversion chart.
Preheating is generally not necessary as a fan oven warms up quickly.
There is no flavour transference in a fan oven, which means you can cook strong smelling foods such as fish at the same time as mild foods - eg; milk puddings.
When batch baking foods that will rise during cooking - eg; bread - always ensure that enough space has been left between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it may be necessary to increase the cooking time slightly.
Because the 2 oven shelves are wider than in many ovens, it is possible to cook 2 items per shelf - eg; 2 victoria sand- wiches or 2 casseroles.
Although you need to keep in mind the points ‘To help the air circulate freely’ with careful choice of dishes and tins, it is possible to cook a complete meal, and perhaps something else for the freezer, in the oven at the same time.
When roasting meats, you will notice that fat splashing is reduced, which is due in part to the lower oven temperatures, and will help keep cleaning of the oven to a minimum.
Because a fan oven has an even tem- perature throughout the oven, there is no need to follow the shelf positions given in the baking guide.
