Westinghouse WVE613, User Manual

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COOKING GUIDE USING YOUR OVEN
USING YOUR OVEN (CONTINUED)
Oven shelves
TIPS & INFORMATION IMPORTANT
• Select the correct shelf location for food being
cooked.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent the splattering of oil on the sides of the oven
and the oven door. Polyunsaturated fats can leave
residue which is very difficult to remove.
• When cooking things which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished
or non-stick utensils.
• Always remove unnecessary trays or dishes when
roasting or baking.
Use the oven efficiently, by cooking many trays of food at
the same time. For example:
• Cook 2 trays of scones, small cakes or sausage rolls.
• Cook a roast dinner at the same time as you cook
chips or vegetables.
It is not recommended to use more than 2 shelves at a time.
When cooking with 2 shelves use an oven fan function.
Roasting meat
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent
fats and oils from splattering, making it easier to clean
your oven.)
• Use the grill/oven dish and grill insert. Place the meat
on the insert.
• Do not pierce the meat, as this will allow juices to escape.
• When the meat is cooked, take the roast out of the oven,
wrap in aluminium foil and leave to stand for about 10
minutes. This will help retain the juices when the meat
is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
MEAT
RECOMMENDED
TEMPERATURE
0
C
RESULT
MINUTES
PER KG
Beef 200
Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200
Medium 40
Well done 60
Veal 180 Well done 60
Pork 200 Well done 60
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
MEAT
RECOMMENDED
TEMPERATURE
0
C
MINUTES PER KG
Chicken 180 45 - 50
Duck 180 - 200 60 - 70
Turkey 180
40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180 20
Oven shelf location
The oven has 5 positions for shelves (as shown in the
diagram below). To give maximum space above and
below the shelves, load them in this way:
When cooking with 1 shelf, position at 1 or 2.
When cooking with 2 shelves, position them at 2 and 4.
For more detailed shelf locations. Refer to cooking tables
for individual cooking functions.
1
2
3
5
4
COOKING GUIDE
Choosing the best oven settings
The following table is intended as a guide and experience
may show some variation in cooking times necessary
to meet individual requirements. It may be necessary to
change some cooking times and temperatures from your
previous oven. For best results when baking preheat your
oven for 30 minutes.
Conventional cooking
FOOD TEMPERATURE ° C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plain or fruit 220 2 or 3 10 – 15
Biscuits Rolled
Spooned
Shortbread biscuits 180
190
160 2 or 3
2 or 3
2 or 3 10 – 15
12 – 15
30 – 35
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg 110
180
110 2 or 3
2 or 3
2 90
15 – 20
75
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake 190
180
180
150 2 or 3
2 or 3
2 or 3
2 or 3 15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart 200/180
200/180 2 or 3
2 or 3 40 – 45
10/20 – 30
Pastry – choux Cream puffs 210 2 or 3 25 – 30
Yeast goods Bread 210 2 or 3 25 – 30
Fan forced cooking
FOOD TEMPERATURE ° C OVEN SHELF POSITION* TIME IN MINUTES
Scones Plain or fruit 210 1 & 4 10 – 15
Biscuits Rolled
Spooned
Shortbread biscuits 170
180
150 Any
Any
Any 10 – 15
12 – 15
30 – 35
Meringues Hard – individual
Soft – individual
Pavlova – 6 egg 100
165
100 Any
Any
1 & 4 90
15 – 20
75
Cakes Patty cakes
Sponge – 4 egg
Shallow butter cake
Rich fruit cake 180
170
170
130 1 & 4
1 & 4
Any
1
15 – 20
20 – 30
30 – 40
180
Pastry –
shortcrust
Cornish pasties
Custard tart 180/160
190/170 Any
Any 40 – 45
20 – 30
Pastry – choux Cream puffs 200 Any 25 – 30
Yeast goods Bread 200 1 25 – 30
Air Fry Cooking†
FOOD TEMPERATURE ° C OVEN SHELF POSITION* TIME IN MINUTES
Scotch fillet steak, seared first 220 2 or 3 8 (med/rare)
Frozen chips
220 2 or 3
15
Chicken drumettes/wingettes, with dry rub 220 3 15
Fresh barramundi fillet with crumb 210 3 15
Potatoes cut into wedges 220 3 20
Frozen goods (Chicken nuggets/crumbed fish) 220 3 15
Smashed chats parboiled 220 3 15
* Counting from the bottom shelf up.
†A tray should be placed on the bottom shelf position, covered with foil, to catch any fat.