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Whole poultry must be thoroughly defrosted before
placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both ovens are fanned ovens. The fan circulates hot
air continuously which results in faster heat transfer
to the food.
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 340mm by 340mm for the main
oven and 230mm by 320mm 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.
• 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.
Main Oven shelves
the shelf guard should be at the back pointing upwards
As well as the flat shelf some models are supplied
with a drop shelf. The drop shelf increases the
possibilities for oven shelf spacing.
The oven shelves can be easily removed and refitted.
Pull the shelf forward
until the back of the shelf
is stopped by the shelf
stop bumps in the oven
sides.
Lift up the front of the
shelf so the back of the
shelf will pass under the
shelf stop and then pull
the shelf forward.
To refit the shelf, line up the shelf with a groove in the
oven side and push the shelf back until the ends hit
the shelf stop. Lift up the front so the shelf ends clear
the shelf stops, and then lower the front so that the
shelf is level and push it fully back.