USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes onto
different shelves part way through cooking, as
with a conventional oven.
To help the air circulate freely
position the shelves evenly within the oven and
maintain a clearance from the oven roof and
base.
If more than one cooking dish or bak-ing tray is to
be used on a shelf, leave a gap of at least 25mm
between the items themselves and the oven
interior.
Defrosting and cooling in the main
oven
To defrost frozen foods, turn the main oven
control to the defrost position, place the food in
the centre of the oven and close the door.
To cool foods after cooking prior to refrig-erating
or freezing, turn the main oven control to the
defrost position and open the door.
Defrosting times
Small or thin pieces of frozen fish or meat - eg;
fish filets, prawns & mince will take approximately
1 - 2 hours.
placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1½kg/3lb oven ready chicken will take
approximately 5 hours, remove the giblets as
soon as possible.
Be safe
do not defrost stuffed poultry using this
method.
do not defrost larger joints of meat and poultry
over 2kg/4lb using this method
.
Never place uncooked food for defrosting next to
cooked food which is to be cooled, as this can
lead to cross contamination.
Defrosting meat, poultry, and fish can be
accelerated using this method but make sure they
are completely thawed before cooking thoroughly.
place meat and poul-try on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE
Cooking times & temperatures
The temperature settings and times given in the
baking guide are based on dishes made with
block margarine. If soft tub margarine is used it
may be necessary to reduce the temperature
setting.
Allow enough space between shelves for food that
will rise during cooking.
do not place items on the oven base as this will
prevent air circulating freely.
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