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PLEASE PHONE US TO REGISTER YOUR APPLIANCE AND ACTIVATE YOUR PARTS GUARANTEE ON 08448 24 24 24
Temperature and Time
The oven is provided with two shelves. A third is
available as an optional extra, contact Genuine Parts
and Accessories Hotline (see back page) for further
information.
If three shelves are used to cook large quantities of
food for home freezing or parties, it may be necessary
to increase the cooking times given in the charts by
a few minutes, to allow for the loss of heat due to the
extra time taken to load the oven, and the larger mass
of food.
Baking trays should allow an equal gap on all sides of
the oven.
To prepare meat and poultry for Roasting in your
Fan Oven
(a) Wipe the meat or poultry, dry well and weigh it.
Meat which has for been stored in a refrigerator
should be allowed to come to room temperature
before cooking, and frozen meat or poultry must be
completely defrosted before placing in the oven.
(b) The weight of any stuffing used should be added
before calculating the cooking time.
(c) Place meat/poultry in the main oven meat pan
supplied with your cooker. Small joints weighing
less than 1.75kg (31/2 lbs) should be roasted in a
smaller meat pan/tin or they may be ‚pot roasted’ a
small joint or a large meat pan causes unnecessary
oven splashing and evaporation of meat juices.
(d) Additional fat should not be added, except for
veal, very lean meat or poultry which can either be
‚larded’ with fat bacon or brushed very sparingly
with cooking oil or melted fat.
(e) Beef, lamb, mutton and poultry may be dusted
lightly with seasoned flour to give a crisp outer
surface. The skin of duck and goose should be
pricked to release excess fat during cooking, and
the rind of pork should be scored, brushed lightly
with oil, and rubbed with salt to give crisp crackling.
(f) Meat and poultry wrapped in, or covered with a tent
of aluminium foil will be juicy and tender. Roasting
bags offer the same advantages. Always follow the
manufacturer’s pack instructions, and remember
to reduce the temperatures given for conventional
ovens by approximately 25°C and the time by ap-
proximately 10 minutes per hour.
(g) Potatoes for roasting only require to be brushed
with cooking oil or melted fat.
(h) It is not necessary to baste when roasting in an elec-
tric oven and stock or liquid should not be added to
the meat pan since this only causes unnecessary
soiling, steam and condensation.
Main Oven - Fan Oven
Cookery Notes
Frozen Meat and Poultry
Joints of meat and whole birds should be defrosted
slowly, preferably in a domestic refrigerator (allowing
5-6 hours per 450g,1 lb), or at room temperature
(allowing 2-3 hours per 450g, 1 lb).
Frozen meat or poultry must be completely defrosted
before placing in the oven.
It is essential to wash thoroughly and cook meat and
poultry immediately after defrosting.
WARNING! The oven is provided with
a stop system to extract the racks and
prevent them from coming out of the
oven.(1)
As shown in the drawing, to extract them
completely, simply lift the racks, holding
them on the front part, and pull (2).