13
OPERATION
Oven shelf location
Your oven has seven positions for shelves. These are
numbered from 1 (the lowest shelf position) to 7 (the
highest shelf position). See diagram.
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.
To give maximum space above and below the shelves,
load them in this way:
•
When cooking with 1 shelf, use position 3 or 4.
•
When cooking with 2 shelves, use positions 3 and 5.
7 Position Rack
7
6
5
4
3
2
1
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
RECCOMMENDED
TEMPERATURE ºC
RESULT
MINUTES PER
KILOGRAM
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
RECCOMMENDED
TEMPERATURE ºC
MINUTES PER
KILOGRAM
Chicken
180
45 - 50
Duck
180 - 200
60 - 70
Turkey
180
40 - 45 (<10KG)
35 - 40 (>10KG)
Fish
180
20
