16
MAIN OVEN
Since a circulaire fan oven heats up more quickly and generally cooks food at lower
temperatures than a convection oven, pre-heating is often unnecessary. For guidelines
on pre-heating, cooking temperatures and cooking times see ‘oven temperature
charts’ on next page.
NOTE: The charts are only a guide. To suit personal taste and requirements, it
may be necessary to increase or decrease temperatures by 10˚C. It may also be
necessary to increase or decrease cooking times.
Unless otherwise indicated in the chart, food should be placed in a cold oven, ie.
without pre-heating. If food is placed in an already hot oven, the suggested cooking
time should be reduced, depending on the type and quantity of food being cooked.
POINTS TO REMEMBER ABOUT FAN OVENS
Fan ovens heat up quicker than convection ovens, so pre-heating is often
unnecessary.
Cooking can be carried out at slightly lower temperatures.
Identical cooking results can be achieved no matter what shelf is used.
MAIN OVEN SHELF POSITIONING FOR FAN OVEN
Most foods will cook satisfactorily on any shelf position, due to even
distribution of heat in the main oven, but the shelves must be evenly spaced.
Food or utensils must never be placed directly on the floor of the oven for
cooking.
To ensure even air circulation do not use meat pans larger than 390 x 300mm
(15" x 12") and baking trays no larger than 330 x 255mm (13" x 10").
The oven is fitted with heat clean liners and three rod shelves.
TO USE THE MAIN OVEN
1.
Check that the electricity supply is switched on and the timer is set to manual
mode.
2.
Place oven shelves in chosen positions, making sure they are evenly spaced.
To avoid unnecessary cleaning, shelves that are not in use should be removed
from the oven.
3.
Set the main oven control to the required temperature. Pre-heating is not
normally necessary. (Refer to cooking charts for guidelines).
4.
To turn off, turn the control knob fully anti-clockwise to the symbol .
FROZEN MEAT AND POULTRY
Joints of meat and whole birds should be defrosted slowly, preferably in a
domestic refrigerator allowing 5-6 hours per 450g (1lb) or at room temperature
for 2-3 hours per 450g (1lb). If however it is found necessary to accelerate this
process, frozen food can be defrosted in the fan oven at a temperature of 80°C
(175°F). A 1.5kg (3lb) oven ready frozen chicken, placed in a meat pan, will
defrost in approximately 1
l
/
2
-1
3
/
4
hours. The breast should be covered with foil,
held in position by skewers or string and the giblets removed after defrosting.
THIS METHOD OF DEFROSTING IS ONLY RECOMMENDED FOR MEAT/ POULTRY UP
TO 2kg (4lb) IN WEIGHT AND IT IS ESSENTIAL TO COOK IT THOROUGHLY,
IMMEDIATELY AFTERWARDS.
Summary of Contents for WINCHESTER Mk2
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