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The Grill
You should read ‘grill’ in the ‘2 Minute
Tour’ before all the following information.
Never close the grill door while the grill is
on.
Before using for the first time, run the grill full for
15 minutes (with the grill pan in position) to
dispel manufacturing odours. Open a window to
clear the smell.
Don’t leave the grill on for more than a few
moments, without the grill pan underneath it.
A cooling fan will start to run as soon as the grill
is turned on. The fan will continue to run while
the grill (or oven) is on and for about 10min after
it is turned off. Never turn off the power supply to
the cooker before the cooling fan stops.
For best results, especially on toast,
preheat the grill with the grill pan in the
cooking position for two minutes before
use.
The grill trivet can be removed and the food
placed on it while you are waiting for the grill to
preheat.
You can brown the top of dishes cooked in the
oven, under the grill. Remove the grill trivet and
place the dish onto the base of the grill pan.
Slide the grill pan along the floor of the grill
cavity.
The Ovens
You should read ‘the oven’ in the
‘2 Minute Tour’ before all the following
information
Both ovens are fanned ovens. The fan circulates
hot air continuously which results in faster heat
transfer to the food.
Before using for the first time, heat the oven to
200°C for 30 minutes to dispel manufacturing
odours.
The wire shelves should always be pushed firmly
to the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep
all trays and containers away from the sides of
the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended
size of a baking tray is 325mm (12
3
/
4
") by 305mm
(12") for the main oven and 230mm (9”) by
320mm (12
1
/
2
”) for the Tall oven.
Cooking high moisture
content foods can
create a ‘steam burst’,
when the oven door is
opened. When opening
the oven stand well
back and allow any
steam to disperse.
When the oven is on, don’t
leave the door open for longer
than necessary, otherwise the
knobs may get very hot.
• Always leave a ‘fingers width’ between dishes
on the same shelf. This allows the heat to
circulate freely around them.
• The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes
are avoided. Cover meat when cooking.
•
To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
• Sufficient heat rises out of the oven while
cooking to warm plates in the grill
compartment.