Defrosting and cooling
(i) Turn the selector control knob to
defrost
.
(ii) Turn the oven control to the light
symbol
.
To
defrost
frozen foods, place food
in the centre of the oven and close
the door.
To
cool
foods after cooking prior to
refrigeration or freezing, place food
in the centre of the oven with the
door open.
Be safe
•
Do not
defrost stuffed poultry using
this method.
•
Do not
defrost larger joints of meat
or poultry over 2kg / 4lb using this
method.
•
Never
place uncooked food which
is to be defrosted next to cooked
food which is to be cooled, as this
can lead to cross contamination.
Please refer to the
Cooking Guide
for
more information on using the Defrost
function.
Slow cooking
Turn the selector control to either
conventional oven or fanned oven.
Do not try to slow cook using any of
the other oven functions.
For roasting joints of meat or poultry
and for pot roasts, preheat the oven to
190˚C - 200˚C and cook for 30 minutes,
then adjust the oven temperature control
to 110 - 120˚C for the remainder of
the cooking time.
•
Always use the top half of the oven
when slow cooking with the
conventional oven function.
•
Slow cooking times will be about
three
times as long as conventional
cooking times.
•
Make sure that frozen foods are
thoroughly
thawed
before cooking.
•
Do not
slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg /
4
1
⁄
2
lb. Always use the top half of
the oven for slow cooking.
12
USING THE MAIN OVEN
