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• The material and finish of the baking tray
and dishes used affect base browning.
Enamelware, dark, heavy or non-stick
utensils increase base browning. Shiny
aluminium or polished steel trays reflect the
heat away and give less base browning.
• Because of the smaller cooking space and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking
chart.
• For economy leave the door open for the
shortest possible 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 process.
• 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.
• A 1kg/2¼lb oven ready chicken will be
thawed in approximately 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 thoroughly before cooking.
• Always cook thoroughly immediately after
thawing.
• Do not leave food at room temperature
once it is defrosted. Cook raw food
immediately or store cooked food in the
fridge, once it has cooled.
Top Oven - Full Width
Grilling
Adjust shelf position and grill pan grid
to suit different thicknesses of food
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