USER MANUAL
PAGE 14
Using the selector switch select the function for the type of
cooking required. Preheat the oven, setting the thermostat to the
required temperature. Once the oven has heated to the selected
temperature, the orange warning light will go out. This same light
will appear again automatically during operation of the oven to
indicate that the heating elements are on.
Remove the drip tray when using the oven for conventional baking
or roasting. The tray should be left in place only when using
the grill, as its purpose is to catch falling droplets of fat. Food
should be placed in oven dishes with raised edges and positioned
centrally under the grill. If fan-forced operation is selected, foods
of different types can be cooked simultaneously (e.g. meat and
fish), although in this case the respective cooking time must be
observed.
If selecting the position, temperatures must be set 10 to 20°C
lower than indicated in the table.
COOKING TEMPERATURES AND TIMES
DISH
TEMP. (ºC)
/
COOKING*
TIME (MIN)
Sweets
Short pastry flan base
Fruit pie/tart
White leavened bread per 1 kg flour
Shortcake biscuits
Savoury biscuits
Lasagne
Meat
(Cooking time based on thickness)
Slow roast
Quick roast
Meat loaf
Poultry
Duck 1.5 -2 kg
Goose 3 kg
Roast chicken
Turkey 5 kg
Game
Hare
Leg of roebuck
Haunch of venison
Vegetable soufflé
Fish
Pizza
Grills
Pork chop
Sausage
Grilled chicken
175 160
200 190
200 190
200 190
200 190
200 190
225 210
175 170
200 190
200 190
200 170
200 180
200 190
175 150
200 180
200 180
175 175
200 180
180 170
210 200
55–65
8–10
25–35
30–50
10–15
15–20
40–50
12–15
12–15
30–40
120–180
150–210
60–90
240 ca.
60–90
90–150
90–180
40–45
40–45
20–25
8–12
10–12
25–35
* Approximate cooking time
ROASTING GUIDE
¬ Frozen meat should be thoroughly thawed before cooking.
For large pieces of frozen meat it is advisable to thaw overnight.
¬ Frozen poultry should be thoroughly thawed before cooking,
the time required depends on the size of the bird e.g. a large
turkey may take up to 48 hours to thaw.
¬ Adjust the shelf position so the meat or poultry will be in the
centre of the oven.
The TIMES given in the ROASTING GUIDE are only approximate
because the size and age of the bird will influence cooking times
as will the shape and the proportion of bone.
COOK IN OVEN
FINISH
OF MEAT
COOKING
TIME
Beef
180°C (Fan oven)
200°C (Conventional oven)
Rare
20 minutes
per 450g. (1lb)
Plus 20 minutes
Medium
25 minutes
per 450 g (1 lb)
Plus 20 minutes
Well
Done
30 minutes
per 450 g (1 lb)
Plus 30 minutes
Lamb
180°C (Fan oven)
200°C (Conventional oven)
Medium
25 minutes
per 450 g (1 lb)
Plus 25 minutes
Well
Done
30 minutes
per 450 g (1 lb)
Plus 30 minutes
Pork
180°C (Fan oven)
200°C (Conventional oven)
N/A
35 minutes
per 450 g (1 lb)
Plus 35 minutes
Fowl
180°C (Fan oven)
200°C (Conventional oven)
N/A
20 minutes
per 450 g (1 lb)
Plus 20 minutes
NOTES:
¬ If you are cooking a very large turkey e.g. over 6kg, we
recommend that it is turned around halfway through cooking,
so that both legs will be cooked evenly.
¬ Remove any excess fat from the tin before turning, to prevent
any fat splashing.
¬ When cooking stuffed meat or poultry calculate the cooking
time from the total weight of the meat plus the stuffing.
¬ For meat cooked in foil or covered roasters, and for lidded
casseroles, add 5 minutes per 450g to the calculated cooking
time.
¬ Smaller meats weighing less than 1.25 k.g. may require 5
minutes per 450g. extra cooking time.
Cooking Guides Continued
