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- The food should be turned over during
cooking, as required.
How to use the Grill
1. Turn the oven control function knob on .
2. Turn the thermostat control knob on the
required temperature.
3. Adjust the grid and grill pan runner position to
allow for different thicknesses of food. Position
the food close to the element for faster cooking
and further away for more gentle cooking.
Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat
setting and the shelf as necessary, during cooking.
During cooking, the cooling fan and the thermostat
control light will operate in the same way as
described for the fan oven function.
Defrosting
The oven fan operates without heat and circulates
the air, at room temperature, inside the oven. This
increases the speed of defrosting. However,
please note that the temperature of the kitchen will
influence the speed of defrosting.
This function is particularly suitable for delicate food
which could be damaged by heat, e.g. cream filled
gateaux, iced cakes, pastries, bread and other
yeast products.
- Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
- Always cook thoroughly immediately
after thawing.
- Frozen food should be placed in a single layer
when ever possible and turned over half way
through the defrosting process.
- Only joints of meat and poultry up to 2 kg. (4
lb.) are suitable for defrosting in this way.
How to Use Defrosting
1. Turn the oven function control knob to .
2. Ensure the thermostat control knob is in the
OFF position.
Hints and Tips
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10
minutes.
Do not open the oven door before 3/4 of the baking
time has elapsed.
Shortcrust pastry is baked in a springform tin or
on a tray for up to 2/3 of the baking time and then
garnished before being fully baked. This further
baking time depends on the type and amount of
topping or filling. Sponge mixtures must separate
with difficulty from the spoon. The baking time would
be unnecessarily extended by too much liquid.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, a shelf
level must be left free between the trays.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, the trays
must be swapped and turned around after about
2/3 of the baking time.
On Roasting:
Do not roast joints smaller than 1 kg. Smaller pieces
could dry out when roasting. Dark meat, which is
to be well done on the outside but remain medium
or rare inside, must be roasted at a higher tem-
perature (200°C-250°C).
White meat, poultry and fish, on the other hand,
require a lower temperature (150°C-175°C). The
ingredients for a sauce or gravy should only be
added to the roasting pan right at the beginning if
the cooking time is short. Otherwise add them in
the last half hour.
You can use a spoon to test whether the meat is
cooked: if it cannot be depressed, it is cooked
through. Roast beef and fillet, which is to remain
pink inside, must be roasted at a higher tempera-
ture in a shorter time.
If cooking meat directly on the oven shelf, insert
the roasting pan in the shelf level below to catch