STOVES Sterling R1100E, User And Installation Instructions Manual

Page: 12 / 48

Using the Main Oven - electric fanned
slow cooking ( setting or 100°c)
• Make sure that frozen foods are
thoroughly THAWED before cooking.
•
Do not slow cook joints of meat or
poultry weighing more than 2¼kg / 4
½
lb.
•
Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven
control to or 100°C (slow cook
setting) for the remainder of the cooking
time.
•
Slow cooking times will be about 3
times as long as conventional cooking
times.
•
Do not open the oven door
unnecessarily during slow cooking, as this
will result in heat loss at low temperatures.
• Always use dishes with tightly fitting
lids. To rectify badly fitting lids, place foil
over the dish underneath the lid.
aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves or
oven base creates a fire hazard.
cooking with a fanned oven
as this is a high efficiency oven, you may
notice the emission of steam from the oven
when the door is opened. Please take care
when opening the door.
If you are used to cooking with a
conventional oven you will find a number
of differences to cooking with a fan oven
which will require a different approach:
There are no zones of heat in a fan oven
as the convection fan at the back of
the oven ensures an
even temperature
throughout the oven. This makes it ideal
for batch baking - eg; when planning a
party or stocking the freezer - as all the
items will be cooked within the same
length of time.
Foods are cooked at a lower temperature
than a conventional oven, so conventional
recipe temperature may have to be
reduced. Please refer to the conversion
chart.
Preheating is generally not necessary as a
fan oven warms up quickly.
There is no flavour transference in a fan
oven, which means you can cook strong
smelling foods such as fish at the same
time as mild foods - eg; milk puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been left
between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it
may be necessary to increase the cooking
time slightly.
Because the 2 oven shelves are wider than
in many ovens, it is possible to cook 2
items per shelf - eg; 2 victoria sandwiches
or 2 casseroles.
Although you need to keep in mind the
points ‘
To help the air circulate freely ’
with careful choice of dishes and tins, it
is possible to cook a complete meal, and
perhaps something else for the freezer, in
the oven at the same time.
When roasting meats, you will notice that
fat splashing is reduced, which is due in
part to the lower oven temperatures, and
will help keep cleaning of the oven to a
minimum.
Because a fan oven has an even
temperature throughout the oven, there is
no need to follow the shelf positions given
in the baking guide. There is no need to
interchange dishes onto different shelves
part way through cooking, as with a
conventional oven.
Oven furniture
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins
on the middle of the shelves, and leave
one clear shelf position between
shelves, to allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray
350mm x 280mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin
370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Slow cooking ( Setting)
�
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
�
Do not slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg
/ 4
1
⁄
2
lb.
�
Preheat the oven to 170˚C and
cook for 30 minutes, then adjust
the oven control to (slow
cook setting) for the remainder of
the cooking time.
�
Slow cooking times will be about
3 times as long as conventional
cooking times.
�
Do not open the oven door unnec-
essarily during slow cooking, as
this will result in heat loss at low
temperatures.
�
Always use dishes with tightly
fitting lids. To rectify badly fitting
lids, place foil over the dish
underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves
or oven base creates a fire hazard.
14
Using the Main Oven
Oven furniture
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins
on the middle of the shelves, and leave
one clear shelf position between
shelves, to allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray
350mm x 280mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin
370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Slow cooking ( Setting)
�
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
�
Do not slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg
/ 4
1
⁄
2
lb.
�
Preheat the oven to 170˚C and
cook for 30 minutes, then adjust
the oven control to (slow
cook setting) for the remainder of
the cooking time.
�
Slow cooking times will be about
3 times as long as conventional
cooking times.
�
Do not open the oven door unnec-
essarily during slow cooking, as
this will result in heat loss at low
temperatures.
�
Always use dishes with tightly
fitting lids. To rectify badly fitting
lids, place foil over the dish
underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves
or oven base creates a fire hazard.
14
Using the Main Oven