Automatic cooking
The automatic cooking facility is
controlled by the programmer (see
‘Programmer / Clock’ section) and
allows complete meals or individual
dishes to be cooked while you are out
of the house, to be ready for when you
return. The ‘
READY TIME
’ should be set
as close as possible to, or just after,
your anticipated return, so food is not
left standing in a warm oven.
Do
• Select foods which are as fresh as
possible, and as cold as possible -
ie; preferably straight from the
refrigerator.
•
Choose foods which are suitable
for cooking from a cold start, as
some dishes will be affected by
being left uncooked, at room
temperature, perhaps for several
hours - eg; a wet filling on a
pastry base.
•
Make sure that meat and poultry
are thoroughly thawed (but still cold
from the refrigerator) before placing
them in the oven, and avoid using
rolled joints of meat, which can be
more susceptible to the growth of
food poisoning organisms.
•
Cover dishes with lids or foil to keep
the food moist, and protect from
possible contamination; the food
can be uncovered towards the end
of cooking to crisp and brown.
Do not
•
Warm food should never be
placed in the oven if there is a
delay period.
•
Stews prepared by frying the
meat and vegetables first should
be cooked as soon as possible,
or refrigerated prior to placing in
the oven.
•
Some dishes are not suitable for
cooking on automatic - eg; dishes
containing left over meat or
poultry, dishes containing eggs,
cooked rice, or seafood.
•
Do not put food items (intended for
automatic cooking) into a warm
oven; allow the oven to cool before
setting for automatic cooking.
•
Do not over fill dishes containing
liquids, as they might boil over.
•
Never leave food in the oven to
cool slowly after cooking; serve
immediately or refrigerate.
•
Never use the automatic facility to
reheat ‘cook chill’ foods, as they
should go straight from the
refrigerator into a preheated oven.
19
Using the Ovens
Slow cooking
■
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.
■
For roasting joints of meat or poultry,
and for pot roasts preheat the
oven to 160˚C and cook for 30
minutes, then adjust the oven
control to the 110˚C - 120˚C (slow
setting) for the remainder of the
cooking time.
■
Slow cooking times will be about
3 times as long as conventional
cooking times.
■
Do not open the oven door unnec-
essarily during slow cooking, as
this will result in heat loss at low
temperatures.
■
Always use dishes with tightly
fitting lids. To rectify badly fitting
lids, place foil over the dish
underneath the lid.
13
Using the Main Oven
