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Cooking with a multifunction oven
Remember: not all modes are suitable for all food types. The
oven cooking times given are intended for a guide only.
4. Cooking tips
General oven tips
The wire shelves should always be pushed firmly to the back
of the oven.
Baking trays with food cooking on them should be placed
level with the front edge of the oven’s wire shelves. Other
containers should be placed centrally.
Keep all trays and containers away from the back of the oven,
as overbrowning of the food may occur.
For even browning, the maximum recommended size of a
baking tray are:
•
depth: 340 mm (13 3/8”) by width: 340 mm (13 3/8”) in the
main oven
•
depth: 321 mm (12 5/8”) by width: 232 mm (9 1/8”) in the
tall oven.
When the oven is on,
DO NOT
leave the door open for longer
than necessary, otherwise the knobs may get very hot.
•
Always leave a “finger’s width” between dishes on
the same shelf. This allows the heat to circulate freely
around them.
•
To help keep your oven clean, cover meat when
roasting, with foil or use a roasting bag.
•
To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly or brush lightly
with cooking oil.
•
Where dishes may boil and spill over during cooking,
place them on a baking tray.
•
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.
•
Sufficient heat rises out of the oven while cooking.
•
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 oven.
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