21
OPERATION
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.
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
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 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
