14
COOKING GUIDE
ROASTING
●
Use Fan Grill to roast whole chicken.
●
For other meats use Bake for a succulent juicy flavoursome roast.
●
Boneless, rolled or stuffed roasts take longer than roasts containing bones.
●
Use a meat thermometer to determine when meat is cooked.
●
Poultry should be well cooked with the juices running clear and an internal temperature
of 75°C.
●
For crispy crackling first sear pork at a high temperature, then lower the temperature to
complete the cooking.
●
If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another) use
Fan Forced.
●
Cook larger cuts of meat for longer at a lower temperature. The meat will cook more
evenly.
●
Always roast meat fat side up. That way, basting may not be required.
●
Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from the
oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the centre of the oven or lower.
GRILLING
●
This is a healthier alternative to frying.
●
Always grill with the oven door completely shut.
●
For best results allow 5 minutes of preheat before placing food in the oven.
●
If you use glass or ceramic pans, be sure they can withstand the high temperatures of
the grill.
●
To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the
meat halfway through cooking.
●
Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinade the meat before grilling (but be aware that some marinades may burn easily).
●
Where possible grill cuts of meat of a similar thickness at the same time. This will ensure
even cooking.
●
Always keep a close watch on your food while grilling to avoid charring or burning.
Shelf Position Guide
●
For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
●
Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to
ensure even cooking.
REHEATING
●
Use Bake or Fan Bake to reheat food.
●
Always reheat food to piping hot. This reduces the risk of contamination by harmful
bacteria.
●
Once hot, set the oven temperature to WARM to keep food hot.
●
Never reheat a food more than once.
●
Any condensation that forms during the cooking process will collect in the drip channel,
below the door. This may be mopped up using a sponge once the oven has cooled.
Содержание OR90SCG1X
Страница 1: ...USER GUIDE NZ AU FREESTANDING COOKER OR90SCG1X models...
Страница 2: ......
Страница 8: ...6 INTRODUCTION OR90SCG1X1 90cm MODELS...
