16
Using the Ovens
Preheating
Preheating is not generally necessary
when using the fanned oven, as the
oven heats up quickly. However, we
do recommend preheating for frozen
and chilled foods.
When cooking sensitive such as souf-
fles and Yorkshire puddings or, when
cooking bread, we recommend that
the oven is preheated until the neon
switches off. For all other types of
cooking a preheat is not required.
Cooling and Defrosting in the
Fanned oven
The fanned oven has a Defrost setting.
To defrost frozen foods, turn the
oven control to the defrost position,
place the food in the centre of the
oven and close the door.
To cool foods after cooking prior to
refrigerating or freezing, turn the oven
control to the defrost position, and
open the door.
Defrosting times
Small or thin pieces of frozen fish or
meat, eg; fish fillets, prawns and
mince, will take approximately 1 - 2
hours.
Placing the food in a single layer will
reduce the thawing time.
A medium sized casserole or stew will
take approximately 3 - 4 hours.
A 1
1
⁄2kg (3lb) oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
Be safe
Do not defrost stuffed poultry
using this method.
Do not defrost larger joints of
meat and poultry over 2kg (4lb)
using this method.
Never place uncooked food for
defrosting next to cooked food
which is to be cooled, as this can
lead to cross contamination.
Defrosting meat, poultry and fish
can be accelerated using this
method but make sure they are
completely thawed before
cooking thoroughly. Place meat
and poultry on a trivet in a meat
tin.
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