Operating your Convection Oven
GENERAL GUIDELINES
Remember to distribute food evenly in
the Convection Oven to ensure an
even flow of air all around the food.
The first time you try a recipe, check
the cooking process through the
tempered glass wall. Always check
that the food is thoroughly cooked
through before serving.
Since it is practical to place food
directly on the wire rack you may want
to spray it with a non-stick spray to
avoid sticking.
The Convection Oven is virtually self
cleaning. Simply put 2 litres of water in
the glass bowl and set the temperature
at 100 for 10-12 minutes.
For a very dirty oven, add some
detergent to the water and wipe the
stains if needed.
NOTE: The glass surfaces get very
hot!
Always use oven mitts when
moving the unit and lift the base
handles, never lift by the bowl.
Convection Oven Cooking Guide
This is a guide only and will vary depending on factors such as weight and cut.
Ensure that food is thoroughly cooked through before serving.
Cooking (Minutes)
Temperature
Rack Position
Roast Beef
16 mins per 450gm + 20 mins
150 – 180°C
Low rack
Roast Lamb
16 mins per 450gm + 20 mins
150 – 180°C
Low rack
Roast Pork
24 mins per 450gm + 20 mins
150 – 180°C
Low rack
Steak – Rare
3 mins each side
250°C
High rack
Steak – Medium
5 mins each side
250°C
High rack
Steak – Well Done
7 mins each side
250°C
High rack
Sausages
5 – 8 mins each side
250°C
High rack
Pork Chops
6 – 8 mins each side
250°C
High rack
Lamb Chops
6 – 8 mins each side
250°C
High rack
Chicken – Whole
35 – 40 mins
230 – 250°C
Low rack
Chicken – Pieces
15 – 20 mins
190 – 200°C
High rack
Cake – One Layer
20 – 25 mins
200 – 220°C
Low rack
Cake – Loaf
35 – 40 mins
220 – 230°C
Low rack
