•To prevent escaping meat juices or fat from burning on to the pan, we recommend placing some liquid in the roasting cookware.
•If required, turn the roast after 1/2 - 2/3 of the cooking time.
•Use the cooking juices to baste large roasts and poultry several times during the cooking time. This will give better roasting results.
Hints and tips when using the grill
•Most foods should be placed on the grid in the grill pan to allow maximum circulation of air and to lift the food out of the fats and juices.
•Adjust the grid and grill pan runner position to allow for different thicknesses of food.
•Position the food close to the element for faster cook- ing and further away for gentler cooking.
•Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking.
•Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats.
•When toasting bread, use the shelf in the top position with the grid in the ‘high’ position.
•Preheat the grill on a full setting for a few minutes before sealing steaks or toasting. Adjust the heat set- ting and the shelf as necessary during cooking.
•The food should be turned over during cooking as re- quired.
•When using the centre section grill, ensure food is placed centrally on the grilling grid directly beneath the grill element.
Hints and tips when using the top oven
•Arrange the shelves in the required positions before switching the oven ON. Shelf positions are counted from the bottom upwards.
•There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays cen- trally on the shelf.
•Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
•Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
•The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or
•Because of the smaller cooking space and lower tem- peratures, shorter cooking times are sometimes re- quired. Be guided by the recommendations given in the cooking chart.
•For economy leave the door open for the shortest pos- sible time, particularly when placing food into a pre- heated oven.
Hints and tips when using fan cooking
•Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards.
•When cooking more than one dish in the fan oven, place dishes centrally on different shelves rather than placing several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results.
•When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time.
•It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary.
•Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position.
Hints and tips when defrosting
•Place the frozen food in a single layer where possible and turn it over half way through the defrosting proc- ess.
•The actual speed of defrosting is influenced by room temperature. On warm days defrosting will be faster than on cooler days.
•It is preferable to thaw fish, meat and poultry slowly in the fridge. However, this process can be accelerated by using the defrost function. Small or thin fish fillets, frozen peeled prawns, cubed or minced meat, liver, thin chops, steaks etc., can be thawed in 1 – 2 hours.
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