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individual preference and requirements. For best
results, moist recipes (for example pizza, fruit flans
etc) should be baked on one level. To ensure optimal
performance when cooking convenience foods, pizza
or frozen and chilled ready meal, always preheat the
oven first.
Oven cooking chart
The temperature and baking times are for guidance
only, as these will depend on the consistency of the
various ingredients and the number, type and size of
baking tray or tins used. It may be necessary to
increase or decrease the temperature to suit
Cooking tables
Defrost
Set the defrost function by turning the knob to the
right.
This main oven function defrosts most foods faster
than more conventional methods. It is particularly
suitable for delicate frozen foods which are to be
served cold e.g. cream filled gateaux, cakes covered
with icings or frostings cheesecakes, biscuits,
scones, etc. Turn the main oven temperature control
to the required setting.
Hints and tips
• Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
• The actual speed of defrosting is influenced by
room temperature. On warm days defrosting will be
faster than on cooler days.
• It is preferable to thaw fish, meat and poultry slowly
in the fridge. However, this process can be
accelerated by using the defrost function. Small or
thin fish fillets, frozen peeled prawns, cubed or
minced meat, liver, thin chops, steaks etc., can be
thawed in 1 -2 hours.
• A 1 kg/2¼lb oven ready chicken will be thawed in
approximately 5 hours. Remove the giblets as soon
as possible during the thawing process.
• Joints of meat up to 2kg/4½lb in weight can be
thawed using the defrost function.
• All joints of meat and poultry must be thawed
thoroughly before cooking.
• Always cook thoroughly immediately after thawing.
• Do not leave food at room temperature once it is
defrosted. Cook raw food immediately or store
cooked food in the fridge, once it has cooled.
• Care must always be taken when handling foods in
the home. Always follow the basic rules of food
hygiene to prevent bacterial growth and cross
contamination when defrosting, preparing, cooking,
cooling and freezing foods.
Slow Cook Function
The slow cook setting gives a very low heat in the
oven. It is particularity useful when you are cooking
soups, stews and casseroles because the long slow
cooking will make cheaper, tougher cuts of meat
more tender. Some foods such as pastry and biscuits
are not suitable for slow cooking because the
temperature is too low. Cover all foods during cooking
to prevent it from drying out. You can uncover food for
the last half hour if it is normally served golden
brown.
Using slow cook
You need to cook food at 180-190C for 30 minutes
before you turn the oven down to the slow
cook setting. This makes sure that the temperature of
the food gets hot enough to start the food cooking.
The indicator neon will glow. It may turn on and off
during use to show that the setting is being
maintained.
Turn the oven control to the required setting. After
30 minutes turn the control to the slow cook setting .