Hints and tips when using the top
oven
• Arrange the shelves in the required positions
before switching the oven ON. Shelf positions
are counted from the bottom upwards.
• There should always be at least 2.5cm (1”)
between the top of the food and the element.
This gives best cooking results and allows
room for rise in yeast mixtures, Yorkshire
puddings etc. When cooking cakes, pastry,
scones bread etc., place the tins or baking
trays centrally on the shelf.
• Ensure that food is placed centrally on the
shelf and there is sufficient room around the
baking tray/dish to allow for maximum
circulation.
• Stand dishes on a suitably sized baking tray on
the shelf to prevent spillage onto the oven
base and to help reduce cleaning.
• The material and finish of the baking tray and
dishes used affect base browning.
Enamelware, dark, heavy or non-stick utensils
increase base browning. Shiny aluminium or
polished steel trays reflect the heat away and
give less base browning.
• Because of the smaller cooking space and
lower temperatures, shorter cooking times
are sometimes required. Be guided by the
recommendations given in the cooking chart.
• For economy leave the door open for the
shortest possible time, particularly when
placing food into a pre-heated oven.
Hints and tips when using fan
cooking
• Arrange the shelves in the required positions
before switching the oven on. Shelf positions
are counted from the bottom upwards.
• When cooking more than one dish in the fan
oven, place dishes centrally on different
shelves rather than placing several dishes on
one shelf, this will allow the heat to circulate
freely for the best cooking results.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar size
will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be evenly
spaced to suit the load being cooked. A slight
increase in cooking time may be necessary.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning; use
the lower shelf position.
Hints and tips when defrosting
• Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
• The actual speed of defrosting is influenced by
room temperature. On warm days defrosting
will be faster than on cooler days.
• It is preferable to thaw fish, meat and poultry
slowly in the fridge. However, this process
can be accelerated by using the defrost
function. Small or thin fish fillets, frozen
peeled prawns, cubed or minced meat, liver,
thin chops, steaks etc., can be thawed in 1 – 2
hours.
• A 1kg/2¼lb oven ready chicken will be
thawed in approximately 5 hours. Remove
the giblets as soon as possible during the
thawing process.
• Joints of meat up to 2kg/4½lb in weight can
be thawed using the defrost function.
• All joints of meat and poultry must be thawed
thoroughly before cooking.
• Always cook thoroughly immediately after
thawing.
• Do not leave food at room temperature once
it is defrosted. Cook raw food immediately or
store cooked food in the fridge, once it has
cooled.
Built in double oven user manual
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