Shelf positions are not critical, but make sure the shelves
are evenly spread.
When cooking more than one dish in the fan oven, place
dishes centrally on the shelves rather than several dishes
on one shelf.
When the oven is full, you may need to allow slightly
longer cooking time.
A shelf may be placed on the floor of the oven. Place
dishes on a shelf in this position rather than on the oven
base, to allow air circulation around the food.
When the oven is full of the same food, e.g. equal trays
of small cakes or equal size victoria sandwich cakes,
then they will be cooked in the same time and removed
from the oven together. When different sizes of trays or
types of food, e.g. biscuits and cakes are cooked, they
will not necessarily be ready together.
The fan oven can be used to heat foods through without
thawing first, e.g. fruit tarts, mince pies, sausage rolls,
and other small pastry items. Use a temperature of 190-
200°C and allow 20-40 minutes (depending on the quantity
of food in the oven).
The use of too high temperatures can cause uneven
browning. Check with the recommendations for oven
temperatures given in the cooking charts, but be prepared
Hints and Tips
to adjust the temperature by 10°C if necessary.
Remember to reduce temperatures by about 20-25°C for
your own conventional recipes.
When roasting do use the trivet in the meat tin. Fat and
meat juices will drain into the meat tin below and can be
used to make gravy. The trivet also prevents splashes of
fat from soiling the oven interior.
The meat tin
should not
be placed on a heated hotplate
or burner as this may cause the enamel to crack.
When roasting, ensure the meat is
cooked thoroughly, use a meat
thermometer if preferred to check the
centre temperature has reached the
required temperature (see table
below).
Roasting Chart
Meat
Cooking Time
Beef
20-35 mins per 1/2kg (lb) +
20-35 mins
Beef, boned
25-35 mins per 1/2kg (lb) +
25-35 mins
Mutton and Lamb
25-35 mins per 1/2kg (lb) +
25-35 mins
Pork and Veal
30-40 mins per 1/2kg (lb) +
30-40 mins
Ham
30-40 mins per 1/2kg (lb) +
30-40 mins
Chicken
15-20 mins per 1/2kg (lb) +
20 mins
Turkey and Goose
15-20 mins per 1/2kg (lb) up to 3.5kg (7lb)
+
15 mins per 1/2kg
over 3.5kg (7lb)
Duck
25-35 mins per 1/2kg (lb) +
20 mins
MEAT
TEMPERATURES
Beef
Rare - 60°C
Medium - 70°C
Well Done - 80°C
Pork
Well Done - 80°C
Lamb
Medium - 70°C
Well Done - 80°C
