Filter
Top Products
15
Cooking guide
BAKING
For best results when baking, always pre heat your oven. The halo will turn from red to white
when the preset temperature is reached.
Do not open the door until at least ¾ of the way through cooking.
Make sure cake pans do not touch each other or the sides of the oven.
When baking double the recipe (especially cookies) you may need to increase the time.
Your cookware will influence baking times. Dark pans absorb the heat more quickly than
reflective pans; glass cookware may require a lower temperature.
Multi-shelf baking may also require a slight increase in cooking time.
Always leave a space between shelves when multi-shelf cooking to allow the air to circulate.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the centre of the oven cavity.
ROASTING
Your oven has a dedicated Roast function. This is designed to brown the outside of the meat but
still keep the inside moist and juicy.
Use the meat probe for perfect results. See ‘Using the Meat Probe’.
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
Poultry should be well cooked with the juices running clear and an internal temperature of 75°C.
If using a roasting bag, do not use the Roast function. The initial searing stage is too hot for
roasting bags. Use Fan Bake or Fan Forced and follow the manufacturer’s instructions.
When using the Roast function, do not cover your roast, as this will stop the searing process
browning the outside of the meat. If you prefer to roast in a covered pan, use the Fan Bake
function instead and increase the temperature by 20°C.
Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook more
evenly.
Always roast meat fat side up. That way, basting may not be required.
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle. Remember
the meat will continue to cook for a few minutes after removing it from the oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.