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Cooking guide
Roasting
Set the oven temperature to 150-170°C (300°F-340°F). The hot air circulating in the oven reduces
moisture loss and shrinkage. Roasting times are reduced by approximately 10 minutes per kg.
Roast-’n’-Hold
This system will automatically cook food for a set time, then hold the oven at a preset temperature
indefinitely to maintain food at a serving temperature after cooking has been completed.
When the oven has reached the set temperature, place food in the oven, set roast cooking time and
depress the Roast ’n’ Hold button. The hold indicator will come on when cooking is complete.
To return to normal operation, push the Roast ‘n’ Hold switch again (switch will cease illuminating).
Browning
Different foods may be cooked together, eg baking and roasting may be carried out at the same time.
Food which requires a slightly higher temperature or more browning should be placed at the top of the
oven, so that the broil element may be selected (with the door shut) during the last few minutes of `
cooking. As the top element is quite powerful, keep a close watch on browning progress.
Grilling/Broiling
Turn the oven thermostat right around to GRILL/BROIL. Place an oven rack normally on the second
position from the top. Place the food on a grill tray. This allows fat to drain, to prevent smoking. When
the element has reached a bright red (5 minutes) position the dish under the GRILL/BROIL element.
Heat food on one side, then turn on the other side.
Toast, sandwiches etc., on a scone tray on the top rack position.
FOOD
MINUTES per SIDE
Steak - 25mm thick
- Rare
- Medium
6-8
9-11
Chops
- 25mm thick
12-15
Bacon 3-4
Ham 15mm thick 8-10
Tomatoes - halved 10-12
Mushrooms 10-12
Onions - raw sliced 10-15
MEAT
TIME per kg
Beef - Rare
30-40 min
Beef - Medium 40-50 min
Beef - Well Done 50-60 min
Veal 50-70 min
Lamb 30-40 min
Duck 50 min
Goose 50 min
Turkey 30-40 min
Chicken
- under 1kg
- over 1kg
50-60 min
40 min
It is not recommended to close the door when grilling/broiling.