11
Cooking using the timer
The timer can be used to turn just one oven, or
both ovens, on and off automatically. The start
and stop time must be the same for both ovens
but different cooking temperatures can be set.
If you want to turn one of the ovens on at the
same time as the timer is set for automatic
cooking, you must wait until the timer has
turned on the oven/ ovens first. Then you can
adjust either of them manually in the normal
way.
You can set the oven to turn on at any time over
the following 24 hour period.
If you want to cook more than one dish,
choose dishes that require approximately the
same time. However, dishes can be ‘slowed
down’ slightly by using small containers and
covering them with aluminium foil, or
‘speeded up’ slightly by cooking smaller
quantities or placing in larger containers.
Very perishable foods such as pork or fish should
be avoided if a long delay period is planned,
especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay
period, as fermentation may take place.
To avoid curdling, cream should be added to
dishes just before serving.
Fresh vegetables, which may discolour during a
delay period, should be coated in melted fat or
immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures
on top of uncooked pastry are only satisfactory if
there is a short delay period. Dishes containing
leftover cooked meat or poultry should not be
cooked automatically if there is a delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both Ovens
Before using for the first time, heat the ovens to
200°C for 30 minutes to dispel manufacturing
odours.
The wire shelves should always be pushed firmly
to the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep
all trays and containers away from the sides of
the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended
size of a baking tray is 330mm by 290mm.
Cooking high moisture content foods can
create a ‘steam burst’, when the oven door is
opened. When opening the oven stand well
back and allow any steam to disperse.
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
•
Always leave a ‘fingers width’ between dishes
on the same shelf. This allows the heat to
circulate freely around them.
•
The Cook & Clean oven liners (see Cleaning
your cooker) work better when fat splashes are
avoided. Cover meat when cooking.
•
To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
•
If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before
placing the dish in the centre of the tray.
•
Where dishes may boil and spill over during
cooking, place them on a baking tray.
