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Basic Cooking Functions
Bakes
Bake at around 170 - 190°C. You can bake
almost anything – Cakes, Scones, Biscuits,
Muffins, Breads, Quiches, Frittatas, Potatoes
and Fish. If baking biscuits or scones, we
recommend you use the multi-purpose baking
dish to allow air to circulate. For cakes, we
recommend ring tins which allow cakes to
cook through to the centre. If using your
own baking pans or tins, and not the ones
supplied with the NutriOven, check that they
fit in the oven before using. Silicone bakeware
is not suitable to use in the NutriOven.
Roasts
Roast at around 200 - 250°C. You can roast
meats, vegetables, potatoes and wedges. We
suggest lining the bottom of the bowl under
the rack with aluminium foil turned up at the
edges. This will catch drippings and make
cleaning easier. Roasts will need to be turned
at least once in the cooking cycle unless
they are very small. For vegetables, it may
be necessary to remove meat and let it stand
whilst the vegetables finish cooking.
Note: Meat with a bone will take longer than
a boneless roast. Marinated meats are best
cooked using the extension ring as some
marinades burn/ blacken easily. Oven bags
are not suitable to use in the NutriOven.
Steams
Steam at around 180 - 200°C. Steam your
favourite seafood, poultry and vegetables.
When steaming, food should not be very cold.
To steam vegetables, wrap wet vegetables
in foil parcels with a little hot water. Secure
the foil ends well, so the foil is not blown
off or sucked up by the convection fan. Oven
bags are also suitable instead of foil. Place
the foil parcels in the oven so that the air
can circulate around them. Fish can also be
steamed using foil parcels as this will allow
the fish to steam in its own juices.
Note: to speed up steaming time of
vegetables, soak them in hot water.
Grills
Grill at around 220 - 250°C. Grill meats,
seafood, vegetables and your favourite cheese
topping. For grilling, the oven needs to be
very hot for fast cooking and the food must
not be too cold. Using cold food for grilling
and for any of the other cooking functions,
can extend cooking times.
Note: you will not achieve the same amount
of browning as you would on a bbq or in
a frypan. A small amount of oil sprayed or
wiped onto the food will help in browning.
Dry Frys
Dry fry at around 220 - 250°C. Dry fry bacon,
sausages, eggs, vegetables, chips and more.
Once cooked, do not allow the food to stand
in the oven as the steam may cause the food
to soften. A small amount of oil sprayed or
wiped onto the food will help in browning
and crisping.
Toasts
Toast at around 220 - 250°C. Toast sweet
and savoury breads, pastries, rolls and
sandwiches. You can also toast cheese melts
and pizzas.