8
OVEN TIMER OPERATION
The
oven
timer
offers
y
o
u
the
following
feat
u
res
:
1
.
Time
of
D
a
y
2
.
A
u
tomatic
C
oo
k
ing
3
.
M
in
u
te
M
inder
AUTOMATI
C
C
OOKING
The
main
oven
can
b
e
controlled
a
u
tomaticall
y
.
GUIDAN
C
E
ON
AUTOMATI
C
C
OOKING
1. Select
foods
which
will
take
the
same
time
to
cook.
2. Set
the
oven
timer
so
that
the
food
has
just
finished
or
is
just
about
to
finish
cooking
on
your
return
to
the
oven.
This
will
ensure
the
food
has
not
cooled
down
and
does
not
re
q
uire
reheating
before
serving.
3. Food
should
be
as
cold
as
possible
when
it
goes
into
the
oven,
ideally
straight
from
the
refrigerator.
Fro
z
en
meat
and
poultry
should
be
thawed
thoroughly
before
it
is
put
in
the
oven.
4. Warm
food
should
never
be
placed
in
the
oven
if
there
is
to
be
a
delay
period.
Stews
prepared
by
frying
the
meat
and
vegetables
should
be
cooked
as
soon
as
possible.
5. Dishes
containing
left-over
cooked
poultry
or
meat,
for
example
Shepherds
Pie,
should
not
be
cooked
automati-
cally
if
there
is
to
be
a
delay
period.
6. Stews
and
joints
should
be
cooked
by
the
long
slow
method,
so
that
the
delay
period
is
kept
to
a
minimum.
7. On
warm
days,
to
prevent
harmful
bacterial
growth
in
certain
foods
(ie
poultry,
joints,
etc)
the
delayed
start
should
be
kept
to
a
minimum.
8. Wine
or
beer
may
ferment
and
cream
may
curdle
during
the
delay
period,
so
it
is
best
to
add
these
ingredients
just
before
serving.
9. Foods
which
discolour
should
be
protected
by
coating
in
fat
or
tossing
in
water
to
which
lemon
juice
has
been
added,
prior
to
placing
food
in
the
oven.
10.Dishes
containing
li
q
uid
should
not
be
filled
too
full
to
prevent
boiling
over.
11.Food
should
be
well
sealed
(but
not
airtight)
in
a
container
to
prevent
the
loss
of
li
q
uid
during
cooking.
Alu-
minium
foil
gives
a
good
seal.
12.Ensure
food
is
cooked
thoroughly
before
serving.
