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Fruit pies, custard tarts or similar wet mixtures
on top of uncooked pastry are only satisfactory if
there is a short delay period. Dishes containing
leftover cooked meat or poultry should not be
cooked automatically if there is a delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully
cooked before serving.
Oven cooking
The wire shelves should always be pushed
fi rmly to the back of the oven.
Baking trays meat tins et cetera 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 320mm (12
1
/
2
”) by
305mm (12”) in the main oven and 232mm
(9
1
/
8
”) x 321mm (12
5
/
8
”) in 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 ‘fi ngers 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.
• Suffi cient heat rises out of the oven
while cooking to warm plates in the grill
compartment.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
The oven control settings and cooking times given in the tables on the following
pages are intended to be used only as a guide. Individual tastes may require the
temperature to be altered to provide a preferred result.
When baking in the right hand Tall oven, use the minimum cooking time shown in
the table. Food is cooked at lower temperature in a fan oven than in a conventional
oven. When using recipes, reduce the temperature by 10°C and the cooking time by
5-10 minutes. The temperature in the fanned oven does not vary with height in the oven
- so you can use any shelf.
Always leave at least one runner space between shelves when 2 tier cooking. Place
baking trays, individual cake tins or baking dishes centrally on the oven shelf. For
best results pre-heat the oven for 15 minutes.