Using the Ovens
15
Automatic cooking in the main oven
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
l
Select foods which are as fresh as
possible, and as cold as possible -
ie; preferably straight from the
refrigerator.
l
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.
l
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.
l
Cover dishes with lids or foil to
keep the food moist, prevent the
transfer of odours, and protect from
possible contamination; the food
can be uncovered towards the end
of cooking to crisp and brown.
Do not
l
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.
l
Some dishes are not suitable for
cooking on automatic - eg; dishes
containing left over cooked meat
or poultry, eggs, cooked rice or
seafood.
l
Do not put food items (intended for
automatic cooking) into a warm
oven. Allow the oven to c o o l b e f o r e
setting for automatic cooking.
l
Do not over-fill dishes containing
liquids as they might boil over.
l
Never leave food in the oven to
cool slowly after cooking; serve
immediately or refrigerated.
l
Never use the automatic facility to
reheat ‘cook chill’ foods as they
should go straight from the
refrigerator into a preheated oven.
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