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• To prevent escaping meat juices or fat from burning
on to the pan, we recommend placing some liquid in
the roasting cookware.
• If required, turn the roast after 1/2 - 2/3 of the cooking
time.
• Use the cooking juices to baste large roasts and poultry
several times during the cooking time. This will give
better roasting results.
Hints and tips when using the grill
• Most foods should be placed on the grid in the grill
pan to allow maximum circulation of air and to lift the
food out of the fats and juices.
• Adjust the grid and grill pan runner position to allow
for different thicknesses of food.
• Position the food close to the element for faster cook-
ing and further away for gentler cooking.
• Food should be thoroughly dried before grilling to
minimise splashing. Brush lean meats and fish lightly
with a little oil or melted butter to keep them moist
during cooking.
• Accompaniments such as tomatoes and mushrooms
may be placed underneath the grid when grilling meats.
• When toasting bread, use the shelf in the top position
with the grid in the ‘high’ position.
• Preheat the grill on a full setting for a few minutes
before sealing steaks or toasting. Adjust the heat set-
ting and the shelf as necessary during cooking.
• The food should be turned over during cooking as re-
quired.
• When using the centre section grill, ensure food is
placed centrally on the grilling grid directly beneath
the grill element.
Hints and tips when using the top oven
• Arrange the shelves in the required positions before
switching the oven ON. Shelf positions are counted
from the bottom upwards.
• There should always be at least 2.5cm (1”) between the
top of the food and the element. This gives best cooking
results and allows room for rise in yeast mixtures,
Yorkshire puddings etc. When cooking cakes, pastry,
scones bread etc., place the tins or baking trays cen-
trally on the shelf.
• Ensure that food is placed centrally on the shelf and
there is sufficient room around the baking tray/dish to
allow for maximum circulation.
• Stand dishes on a suitably sized baking tray on the
shelf to prevent spillage onto the oven base and to help
reduce cleaning.
• The material and finish of the baking tray and dishes
used affect base browning. Enamelware, dark, heavy
or non-stick utensils increase base browning. Shiny
aluminium or polished steel trays reflect the heat away
and give less base browning.
• Because of the smaller cooking space and lower tem-
peratures, shorter cooking times are sometimes re-
quired. Be guided by the recommendations given in
the cooking chart.
• For economy leave the door open for the shortest pos-
sible time, particularly when placing food into a pre-
heated oven.
Hints and tips when using fan cooking
• Arrange the shelves in the required positions before
switching the oven on. Shelf positions are counted
from the bottom upwards.
• When cooking more than one dish in the fan oven,
place dishes centrally on different shelves rather than
placing several dishes on one shelf, this will allow the
heat to circulate freely for the best cooking results.
• When batch baking one type of food, e.g. Victoria
sandwich cakes, those of similar size will be cooked
in the same time.
• It is recommended that when baking larger quantities
the shelf positions should be evenly spaced to suit the
load being cooked. A slight increase in cooking time
may be necessary.
• Do not place baking trays directly on the oven base as
it interferes with the oven air circulation and can lead
to base burning; use the lower shelf position.
Hints and tips when defrosting
• Place the frozen food in a single layer where possible
and turn it over half way through the defrosting proc-
ess.
• 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.
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