Instructions (Cont.)
• Grilling meat: Grilling is especially suitable for cooking sausages, steaks,
chops and sh llets, or for browning and crisping the skin of a roast.
Turn the meat over after half the grilling time has expired. Thinner slices
will require only one turn, for larger chunks you might need to repeat the
procedure. Always use barbecue tongs for turning meat.
• Packaged food: When cooking packaged food always refer to the
package instructions for guidance on cooking temperatures, times and
cooking modes. Once familiar with the performance of your electric oven,
temperatures and times can be varied to suit personal preference.
• Frozen food: Always defrost frozen foods thoroughly before cooking, unless
packet instructions specically mention to “cook from frozen”.
• Condensation: Roasting large chunks of meat may produce excessive
steam and condensation forming at the oven door. This is quite normal and
does not affect the operation of the oven. At the end of cooking, wipe the
oven door thoroughly and take the roast out of the oven to rest.
• Door opening: Do not open the oven door more often than required.
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