COOKING GUIDES
For optimum cooking keep edges of baking dishes and pans at least 4cm from the sides of the
oven. This allows free heat circulation and ensures even cooking.
Where possible remove large cuts of meat 1kg or over from the fridge 1 hour prior to cooking.
Allow, to stand covered and away from direct sun/heat. This process will take the “chill” of the fridge
away from the food and assist in more even cooking.
Oven Shelf Location
Your Blanco oven has five positions or racks for the oven shelves to be positioned depending on your
choice of cooking function and size of roasting dishes or containers. These are numbered from 1 (the
lowest shelf position) to 5 (the highest shelf position). To obtain maximum space above and below the
shelves, it is recommended that you position trays and dishes in the following way:
When using only 1 shelf, generally use position/rack 2 or 3.
When using 2 shelves, use position/rack 2 and 4.
Roasting Meat, Cooking Chicken and Fish
Ideally, meat should be at least 1Kg or more when roasting in order to prevent it from drying out.
When cooking white meat, poultry and fish, use temperature settings (180°C-220°C).
For red meat that should be well done on the outside while tender and juicy on the inside, it is a
good idea to start with a high temperature setting (200°C-220°C) for a short time, then turn the oven
down afterwards and finish off.
When larger cuts of meat, poultry or fish have finished cooking, ideally remove the food from oven
and cover with foil and stand for 10-20 minutes (depending on size). This will help retain the juices
when the meat is carved.
When cooking large whole fish 1kg or larger it is recommended that the flesh be scored or slashed
2-3 times on either side to assist in more even cooking. To do this cut into the thick fish flesh behind
the head through to the bone. These scored areas also allow you to check easily to see if the fish is
cooked.
It is a good idea to either measure the inside of your oven for width and either write this down in a
book you may have with you when shopping or you can cut a piece of string the oven width this
makes it easier to know if your fish will fit into the oven. Looks can be deceiving and the fish looks
so much better whole with its head and tail. If it doesn’t fit you will probably need to remove the
head prior to baking.
Grilling
Cooking times may vary according to the nature of the foods, their homogeneity and their volume. When
cooking a certain food for the first time, it is advisable to choose the lowest temperature and then increase
temperature as required. Always leave the oven door closed and in general, do not exceed 190°C.
Cakes and Baking
Organize the oven shelves while the oven is cold and before preparing a recipe. When baking follow the
directions in the recipe however if in doubt as a general rule the food (e.g. cake) is positioned on a shelf
that will have the top of the cake surface as near to the centre of the oven as possible.
Preheat oven before preparing the cake or baked items as some baked food does not like to sit
waiting for the oven to reach the required temperature. For best results the baked food should go
straight into the preheat oven at the correct temperature.
Use kitchen baking paper to line cake tins and baking trays for cookies and roast vegetables such
as pumpkin.
When making cakes have eggs at room temperature.
When making sponge cakes don’t tap the beaters on the side of the bowl when the beating is
complete as this will knock out precious air you have just spent time adding. Remove the beaters
from the hand mixer and tap them over the edge of your open palm to knock any remaining cake
mix into the bowl below.
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