8
In Conventional Oven mode, fish should be covered for the first ¾ of the cooking time to help
retain moisture.
Baking guide
. These cooking charts are intended as a guide only. Temperature and cooking
times may vary to suit individual tastes.
Oven Temperature
0
C General Times
Foods Suitable
130
0
– under
Very slow
Small meringues, pavlova, custard, reheating
130
0
- 150
0
Slow
Rich fruit cake, light fruit cake
150
0
- 180
0
Moderate
Casseroles, deep butter cake
180
0
- 200
0
Moderately hot
Shallow butter cakes, sponges, biscuits, meat loaf,
baked fish
200
0
- 230
0
Hot
Swiss roll, patty cakes, rock cakes, short crust pastry
230
0
– and over
Very Hot
Scones, Choux pastry
DEFROST
All foods may be defrosted using the Fan Forced Convection mode.
It is important to note
that this function activates the fan motor and the light only, but it is possible to adjust the
temperature between 40°C to 60°C after the program starts.
As a general guide, the defrosting time for meat is approximately 15-20 minutes per lb.
CONVENTIONAL OVEN
In this traditional mode, oven heat is transmitted from the top and lower oven compartments and
is most suitable when cooking on a single shelf. For best results, arrange the shelves so the top
of the food is near the centre of the oven.
If cooking on more than one shelf, always preheat the oven and position the pans to allow as
much free circulation of heat as possible.
Depending on the food, you may need to rearrange the tray position during cooking.
1-
Adjust oven shelves to desired position/s.
2-
Select Conventional Oven mode.
3-
Set the oven to the desired temperature.
4-
When cooking is complete turn the oven off.
HINT:
If water is used in your cooking (such as water placed in a baking dish) the water will evaporate in
the oven in the form of steam. The level of condensation will be reduced when cooking in fan
oven mode, where excess moisture is circulated and evaporates during the cooking cycle.
NOTE: Stand clear of the oven when opening the door as steam may escape quickly.
