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COOKING GUIDES
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For optimum cooking keep edges of baking dishes and pans at least 4cm from the sides of the oven. This
allows free heat circulation and ensures even cooking.
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Where possible remove large cuts of meat 1kg or over from the fridge 1 hour prior to cooking. Allow, to
stand covered and away from direct sun/heat. This process will take the “chill” of the fridge away from the
food and assist in more even cooking.
Oven Shelf Location
Your Omega oven has five positions of racks for the oven shelves to be positioned depending on your choice of
cooking function and size of roasting dishes or containers. These are numbered from 1 (the lowest shelf position) to
5 (the highest shelf position). See diagram in oven manual.
To obtain maximum space above and below the shelves, it is recommended that you position trays and dishes in
the following way:
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When using only 1 shelf, use position/rack 2 or 3 (That’s oven shelf position).
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When using 2 shelves, use position/rack 2 and 4.
Cooking Pizza
For the best results when cooking pizza use the Fan forced with Lower Heat Element function. Preheat the
oven for at least 10 minutes.
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Use a non-stick pizza pan, ideally one with holes in the base specifically for pizza cooking.
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Do not open the oven door frequently while the pizza is cooking.
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If the pizza has a lot of toppings (three or four), it is recommended that the mozzarella cheese be placed on
top halfway through the cooking process. Remember the best pizzas are made with a less is best method when
choosing the topping ingredients.
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Check the base is crispy by lifting the pizza pan from the oven with a heatproof glove and lifting the pizza with
an oven slide to look at the pizza base. Return to oven if further cooking is required.
Roasting Meat, Cooking Chicken and Fish
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Ideally, meat should be at least 1Kg or more when roasting in order to prevent it from drying out.
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When cooking white meat, poultry and fish, use temperature settings (180°C-220°C).
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For red meat that should be well done on the outside while tender and juicy on the inside, it is a good idea
to start with a high temperature setting (200°C-220°C) for a short time, then turn the oven down afterwards
and finish off.
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When larger cuts of meat, poultry or fish have finished cooking, ideally remove the food from the oven
and cover with foil and stand for 10-20 minutes (depending on size). This will help retain the juices when
the meat is carved.
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When cooking large whole fish (1kg or larger) it is recommended that the flesh be scored or slashed 2- 3
times on either side to assist in more even cooking. To do this cut into the thick fish flesh behind the head
through to the bone. These scored areas also allow you to check easily to see if the fish is cooked.
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It is a good idea to either measure the inside of your oven for width and either write this down in a book
you may have with you when shopping or you can cut a piece of string the oven width, this makes it easier
to know if your fish will fit into the oven. Looks can be deceiving and the fish looks so much better whole
with its head and tail. If it doesn’t fit you will probably need to remove the head prior to baking.
