Westinghouse DSP635, Руководство пользователя

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USING THE OvEN
FAN bAKING
The temperature in the oven is controlled by a thermostat. The
fan distributes the heat throughout the oven compartment. This
allows:
• Baking on all shelves at the same time with little variation
in browning or cooking.
• Cooking at slightly lower temperatures.
• Cooking from a cold start so there is no need to preheat
the oven – this is good for casseroles and fruit cakes.
• Good cooking results for cream mixtures, rich pastries and
bread but with these foods, preheating the oven for 10 to
15 minutes is required.
DEFROSTING
• Defrosting uses air that is circulated by the fan.
• You should defrost food before cooking it.
• You can also use the defrost function to raise yeast dough
and dry fruit, vegetables and herbs.
CONDENSATION
Condensation fogs the oven door and happens when you
are cooking large quantities of food from a cold start. You
can minimise condensation by:
• keeping the amount of water used in cooking to a
minimum;
• making sure that the oven door is firmly closed;
• cooking casseroles with a lid.
NOTE:
If you are using water in cooking, this will turn to steam
and may condense outside the oven. This is not a problem or
a fault.
USING THE OvEN
COOKING GUIDE
• Select the correct shelf location for food being cooked.
• The grill tray can be used in the oven as a baking dish.
• Make sure dishes will fit into the oven and remove
unnecessary trays or dishes before you switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat and
ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven with
other foods. This will cause food to steam and not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and the
oven door. Polyunsaturated fats can leave residue which is
very difficult to remove.
• When cooking things which require a high heat from
below (e.g. tarts), place the cooking dish on a scone tray
in the desired shelf position.
• For sponges and cakes use aluminium, bright finished or
non-stick utensils.
OvEN SHELF LOCATION
Your oven has seven positions for shelves. These are
numbered from 1 (the lowest shelf position) to 7 (the highest
shelf position). See diagram.
To give maximum space above and below the shelves, load
them in this way:
• When cooking with 1 shelf, use position 3 or 4.
• When cooking with 2 shelves, use position 3 and 5.
Use the oven efficiently, by cooking many trays of food at the
same time. For example:
– Cook 2 trays of scones, small cakes or sausage rolls.
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