16
Cooking hints
•
Both ovens must be pre-heated until the light
extinguishes.
•
The guidelines are for cooking after the oven(s) have
reached the desired temperature.
•
Larger items may benefit from being turned.
•
Shelf positions are counted from the top.
•
Put dishes in the centre of the shelf.
•
When operating both ovens, reduce the cooking times
and settings.
•
It is important to check that food is piping hot before
serving.
•
You can change the settings and cooking times to suit
your tastes.
Deep fat frying
• DO NOT
try to fry too much food at a time, especially
frozen food.
•
This only lowers the temperature of the oil or fat too
much, resulting in greasy food.
•
Always dry food thoroughly before frying, and lower it
slowly into the hot oil or fat, Frozen foods in particular,
will cause frothing or spitting, if added too quickly.
• NEVER
heat fat, or fry with a lid on the pan.
•
Keep the outside of the pan, clean and free from streaks
of oil or fat.
•
The following charts give a guide to cooking a number
of everyday items.
6. Cooking guide
Fanned ovens
Refer to the overview chapter
•
The lower oven has a fan, which means the air is
circulated to create an even temperature throughout
the oven.
•
Shelf positions are counted from the bottom upwards.
•
Put dishes in the centre of the shelf.
•
It is important to check that the food is piping hot
before serving.
•
You can change the setting and cooking time to suit
your tastes.
•
The cooking charts give a general guide but times and
temperatures may vary according to individual recipes.
•
The meat sections should be used as a general guide
but may vary according to the size, shape of joint on or
off the bone.
•
Thaw frozen joints thoroughly before cooking them.
•
The times are for open roasting. If covered with foil
allow extra time.
•
The turkey/chicken is cooked when the juices run clear
when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices
run clear.
•
1kg = 2.2lb
