•
For optimum cooking keep edges of baking dishes and pans at least 4cm from the sides of
the oven. This allows free heat circulation and ensures even cooking.
•
Where possible remove large cuts of meat 1kg or over from the fridge 1 hour prior to cooking.
Allow, to stand covered and away from direct sun/heat. This process will take the “chill” of
the fridge away from the food and assist in more even cooking.
Oven Shelf Location
Your
BLANCO
oven has
Five
positions or racks for the oven shelves to be positioned depending on
your choice of cooking function and size of roasting dishes or containers. These are numbered
from 1 (the lowest shelf position) to
5
(the highest shelf position). To obtain maximum space above
and below the shelves, it is recommended that you position trays and dishes in the following way:
•
When using only 1 shelf, use position/rack 2 or 3 (That’s oven shelf
position).
•
When using 2 shelves, use position/rack 2 and 4.
Cooking Pizza
For the best results when cooking pizza use the Lower and Upper Heat Element function (Convection)
and the lowest oven shelf position.
Preheat the oven for at least 10 minutes.
•
Use a non-stick pizza pan, ideally one with holes in the base specifically for pizza cooking.
•
Do not open the oven door frequently while the pizza is cooking.
•
If the pizza has a lot of toppings (three of four), it is recommended that the mozzarella cheese be
placed on top halfway through the cooking process. Remember the best pizzas are made with a
less is best method when choosing the topping ingredients.
•
Check the base is crispy by lifting the pizza pan from the oven with a heatproof glove and lifting
the pizza with an oven slide to look at the pizza base. Return to oven if further cooking is
required.
Roasting Meat, Cooking Chicken and Fish
•
Ideally, meat should be at least 1Kg or more when roasting in order to prevent it from drying out.
•
When cooking white meat, poultry and fish, use temperature settings (180°C-220°C).
•
For red meat that should be well done on the outside while tender and juicy on the inside, it is a
good idea to start with a high temperature setting (200°C-220°C) for a short time, then turn the oven
down afterwards and finish off.
•
When larger cuts of meat, poultry or fish have finished cooking, ideally remove the food from the
oven and cover with foil and stand for 10-20 minutes (depending on size). This will help retain the
juices when the meat is carved.
•
When cooking large whole fish 1kg or larger it is recommended that the flesh be scored or
slashed
2-3 times on either side to assist in more even cooking. To do this cut into the thick fish flesh
behind the head through to the bone. These scored areas also allow you to check easily to see if
the fish is cooked.
•
It is a good idea to either measure the inside of your oven for width and either write this down in
a book you may have with you when shopping or you can cut a piece of string the oven width.
This makes it easier to know if your fish will fit into the oven. Looks can be deceiving and the
fish looks so much better whole with its head and tail. If it doesn’t fit you will probably need to
remove the head prior to baking.
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