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Only experience will enable you to determine the
proper settings for your personal cooking needs.
The temperatures are intended as a guide only. It
may be necessary to increase or decrease the
temperature to suit your individual requirements.
The effects of dishes on cooking
results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat
to the food inside them:
A Aluminium, earthenware, oven glassware and
bright shiny utensils reduce cooking and
underneath browning.
B
Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase
cooking and underneath browning.
Defrosting
The defrosting function allows you to defrost frozen
foods. The oven fan operates without heat and
circulates the air, at room temperature, inside the
oven. This increases the rate at which defrosting
takes place. This function is particularly suitable for
delicate food which could be damaged by heat, e.g.
cream filled gateaux, iced cakes, pastries, bread and
other yeast products.
HINTS AND TIPS
•
Cover food with a lid, aluminium foil or plastic
film to prevent drying out during defrosting.
•
Small or thin pieces of fish fillet or peeled
prawns, mince, liver and thin chops will defrost
in 1-2 hours. Ensure that they are cooked or
refrigerated immediately after defrosting to
maintain good food hygiene.
•
Place the food to be defrosted in a single layer
and turn over half way through the defrosting
process, where possible.
•
Joints of meat or poultry MUST BE THAWED
THOROUGHLY BEFORE COOKING. A 1.5
kg/3lb oven-ready chicken will thaw in
approximately 5 hours. The giblets must be
removed as soon as possible during the thawing
process.
•
Only joints of meat and poultry up to 2kg/4lb in
weight are suitable for defrosting in this way.
ALWAYS COOK THOROUGHLY
IMMEDIATELY AFTER THAWING.
•
Take care to follow the basic rules for hygiene
when handling fresh, frozen, raw and cooked
foods.
HINTS AND TIPS
•
Place the frozen food a single layer where
possible, and turn it over half way through the
defrosting process.
•
The actual speed of defrosting is influenced by
room temperature. On warm days defrosting
will be faster than on cooler days.
•
DO NOT leave food at room temperature once
it is defrosted. Cook raw food immediately or
store cooked food in the fridge.
•
Care must always be taken when handling
foods in the home. Always follow the basic
rules of food hygiene to prevent bacterial
growth and cross contamination when
defrosting, preparing, cooking, cooling and
freezing foods.
