Using the Multifunction Main Oven
27
Defrosting
Press and release the on/off control knob to access the functions.
Touch the defrost only icon to select it as your choice.
You do not need to select a temperature when defrosting or cooling.
After a few seconds the oven lights will illuminate and the oven will start to
operate.
To
defrost
frozen foods, place food in the centre of the oven and close the door.
Be safe
•
Do not defrost stuffed poultry using this method.
•
Always have some kind of container underneath the food you are defrosting,
such as a roasting tin, in order to catch any water or juices from the
defrosting food.
•
Do not defrost larger joints of meat or poultry over 2kg / 4lb using this
method.
•
Never place uncooked food which is to be defrosted next to cooked food which
is to be cooled, as this can lead to cross contamination.
•
You can use the semi automatic programmer to time the defrost function - see
‘Automatic Programming’ page 41 - for more information.
Slow cooking
Press and release the on/off control knob to access the functions.
Touch the icons for either the conventional oven or fanned oven. Do not try to
slow cook using any of the other oven functions.
For roasting joints of meat or poultry and for pot roasts, preheat the oven to
190˚C - 200˚C and cook for 30 minutes, then adjust the oven temperature control
to 110 - 120˚C for the remainder of the cooking time.
•
Always use the top half of the oven when slow cooking in the main oven with
the conventional oven function.
•
Slow cooking times will be about three times as long as conventional cooking
times.
•
Make sure that frozen foods are thoroughly thawed before cooking.
•
Do not slow cook joints of meat or poultry weighing more than 2
1
⁄
4
kg.
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