14
Caution: Accessible parts may
be hot when the appliance is in
use, young children should be
kept away.
Main oven
To switch on the main oven
Turn the main oven control knob to the
desired temperature setting.
To turn off, return the control knob to
the off “●” position.
To help the air circulate freely
Position the shelves evenly within the
oven and maintain a clearance from
the oven roof and base.
If more than one cooking dish or
baking tray is to be used on a shelf,
leave a gap of at least 25mm
between the items themselves and the
oven interior.
Allow enough space between shelves
for food that will rise during cooking.
Do not
place items on the oven base as
this will prevent air circulating freely.
Defrosting and cooling in the
main oven
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.
Using the Main Oven
19
Traditional fruit cakes
It should be remembered that ovens
can vary over time, therefore cooking
times can vary, making it difficult to be
precise when baking fruit cakes.
It is necessary, therefore, to test the
cake before removal from the oven.
Use a fine warmed skewer inserted
into the centre of the cake. If the
skewer comes out clean, then the cake
is cooked.
■ Do not attempt to make Christmas
cakes larger than the oven can cope
with; you should allow at least
25mm (1 inch) space between the
oven walls and the tin.
■ Always follow the temperatures
recommended in the recipe
.
■ To protect a very rich fruit cake
during cooking, tie 2 layers of
brown paper around the tin.
■ We recommend that the cake tin
is not stood on layers of brown
paper, as this can hinder effective
circulation of air.
■ Do not use soft tub margarine for
rich fruit cakes unless specified in
the recipe.
■ Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey perfectly involves
cooking two different types of meat -
the delicate light breast meat, which
must not be allowed to dry out, and
the darker leg meat, which takes
longer to cook.
The turkey must be roasted long
enough for the legs to cook, so
frequent basting is necessary. The
breast meat can be covered once
browned.
■ Turkey should be roasted at 170 -
190˚C for 20 minutes per 1lb,
plus 20 minutes unless packaging
advises otherwise.
■ The turkey can be open roasted,
breast side down, for half of the
cook time, and then turned over for
the remainder of the cooking time.
■ If the turkey is stuffed, add
5
minutes per 1lb to the cooking time.
■ If roasting turkey covered with foil,
add
5 minutes per 1lb to the
cooking time.
To test if the turkey is cooked, push a
fine skewer into the thickest part of the
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink,
the turkey will need longer cooking.
Using the Ovens
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