•A 1kg/2¼lb oven ready chicken will be thawed in ap- proximately 5 hours. Remove the giblets as soon as possible during the thawing process.
•Joints of meat up to 2kg/4½lb in weight can be thawed using the defrost function.
•All joints of meat and poultry must be thawed thor- oughly before cooking.
•Always cook thoroughly immediately after thawing.
Food | Temperature | |
[°C] | ||
| ||
Biscuits | 170 - 190 | |
Bread | 200 - 220 | |
Bread rolls/buns | 200 - 220 | |
Cakes: |
|
•Do not leave food at room temperature once it is de- frosted. Cook raw food immediately or store cooked food in the fridge, once it has cooled.
Top Oven - Conventional Cooking
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is
used (e.g. shelf positions 1 and 3)
Approx Cook Time | Shelf Position | |
(mins) | ||
| ||
10 - 20 | 1 | |
30 - 35 | 1 | |
10 - 15 | 1 |
-Small & Queen
-Sponges
-Victoria Sandwich
-Madeira
-Rich Fruit
-Gingerbread
-Meringues
-Flapjack
-Shortbread Casseroles:
-Beef/Lamb
-Chicken Convenience Foods Fish
Fish Pie (Potato Topped) Fruit Pies, Crumbles Milk Puddings
Pasta Lasagne etc. Pastry:
-Choux
-Eclairs, Profiteroles
-Flaky/Puff Pies
170 - 180 | 18 | - 25 | 1 |
160 - 175 | 20 | - 30 | 1 |
160 - 170 | 18 | - 25 | 1 |
140 - 150 | 75 | - 90 | 1 |
140 - 150 | 120 | - 150 | 1 |
140 - 150 | 75 | - 90 | 1 |
90 - 100 | 150 | - 180 | 1 |
160 - 170 | 25 | - 30 | 1 |
130 - 150 | 45 | - 65 | 1 |
150 - 170 | 150 | - 180 | 1 |
160 - 180 | 75 | - 90 | 1 |
| Follow manufacturer´s instructions. |
| |
170 - 190 | 20 | - 30 | 1 |
190 - 200 | 20 | - 30 | 1 |
190 - 200 | 30 | - 50 | 1 |
150 - 170 | 90 - 120 | 1 | |
170 - 180 | 40 | - 50 | 1 |
180 - 190 | 30 | - 40 | 1 |
180 - 190 | 30 | - 40 | 1 |
210 - 220 | 30 | - 40 | 1 |
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