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Cooking hints
• Both ovens must be pre-heated until the light
extinguishes.
• The guidelines are for cooking after the oven(s) have
reached the desired temperature.
• Larger items may benefit from being turned.
• Shelf positions are counted from the top.
• Put dishes in the centre of the shelf.
• When using both ovens together reduce cooking times
and settings.
• It is important to check that food is piping hot before
serving.
• You can change the settings and cooking times to suit
your tastes.
Deep fat frying
• DO NOT try to fry too much food at a time, especially
frozen food.
• This only lowers the temperature of the oil or fat too
much, resulting in greasy food.
• Always dry food thoroughly before frying, and lower it
slowly into the hot oil or fat, Frozen foods in particular,
will cause frothing or spitting, if added too quickly.
• NEVER heat fat, or fry with a lid on the pan.
• Keep the outside of the pan, clean and free from streaks
of oil or fat.
• The following charts give a guide to cooking a number
of everyday items.
5. Cooking guide
Lower oven (Fanned)
• The lower oven has a fan, which means the air is
circulated to create an even temperature throughout
the oven.
• In most cases this means that food requires a
lower temperature when cooked in this oven, by
approximately 10 - 20ºC. Also some baked goods
may require a slightly reduced cooking time by a few
minutes.
• The cooking charts are a general guide but times and
temperatures may vary according to individual recipes.
• The meat sections should be used as a general guide
but may vary according to the size, shape of joint on or
off the bone.
• Thaw frozen joints thoroughly before cooking them.
• The times are for open roasting. If covered with foil
allow extra time.
• The turkey/chicken is cooked when the juices run clear
when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes until juices
run clear.
• 1kg = 2.2lb
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