15
However, dishes can be ‘slowed down’ slightly by
using small containers and covering them with
aluminum foil, or ‘speeded up’ slightly by cooking
smaller quantities or placing in larger containers.
Very perishable foods such as pork, dairy products
or seafood should be avoided if a long delay period
is planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period,
as fermentation may take place.
To avoid curdling, cream should be added to
dishes just before serving.
Fresh vegetables, which may
discolor during a delay period,
should be coated in melted fat or
immersed in a water and lemon
juice solution.
Fruit pies, custard tarts or similar
wet mixtures on top of uncooked
pastry are only satisfactory if
there is a short delay period.
Dishes containing leftover cooked meat or poultry
should not be cooked automatically if there is a
delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Automatic cooking is not recommended for baked
items that require a pre-heated oven such as cakes,
cookies and breads.
Both Ovens
Before using for the rst time, heat the ovens to
400°F for 30 minutes to expel manufacturing odors.
The wire racks should always be pushed rmly to
the back of the oven.
Bakeware, meat pans etcetera should be placed
level centrally on the oven’s wire racks. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
For even browning, the maximum recommended
size of a baking sheet is 11
3
/
8
” x 13” in the main
oven and 9" x 12
1
/
2
" in the Tall oven.
Cooking high moisture content foods can create
a ‘steam burst’, when the oven door is opened.
When opening the oven stand well back and
allow any steam to disperse.
When the oven is on, don’t leave the door open for
longer than necessary, otherwise the knobs may
get very hot.
• Always leave a ‘nger's width’ between dishes on
the same rack. This allows the heat to circulate
freely around them.
• Cover meat when cooking to avoid fat splashes.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Sucient heat rises out of the oven while
cooking to warm plates in the broiler
compartment.
• If you want to brown the base of a pastry dish,
preheat the baking sheet for 15 minutes before
placing the dish in the centre of the sheet or use
the base heat in the Multifunction oven.
• Where dishes may boil and spill over during
cooking, place them on a baking sheet.
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