18
Slow cooking
Make sure that frozen foods are
thoroughly thawed before cooking.
Do not
slow cook joints of meat or
poultry weighing more than 2
1
⁄4
kg / 4
1
⁄2
lb.
For roasting joints of meat or poultry
and for pot roasts, preheat the oven
to 190˚C - 200˚C and cook for 30
minutes, then adjust the oven control to
110˚C - 120˚C for the remainder of
the cooking time.
Slow cooking times will be about
three times as long as conventional
cooking times.
Cooking frozen & chilled foods
■ Always preheat the oven.
■ When cooking frozen or chilled
foods, please follow the
manufacturer’s
instructions.
■ If cooking more than one tray or
item, cooking times may need to
be increased.
■ Please ensure that foods are
piping hot before consumption.
■ Due to the many variations of
frozen and chilled foods, always
use the temperature setting stated
on food packaging.
■ Never overload the tray - eg; oven
chips should be placed onto the
baking tray in one even layer for
satisfactory cooking.
■ Follow the cooking times given on
packaging but remember they are
only intended as a guide and do
not take individual preferences
into account.
■ Always cook frozen convenience
foods straight from the freezer
unless packaging advises otherwise.
Using the Ovens
15
Cooking with a fan oven
If you are used to cooking with a
conventional oven you will find a
number of differences to cooking with
a fan oven which will require a
different approach:
There are no zones of heat in a fan
oven as the convection fan at the back
of the oven ensures an even temperature
throughout the oven. This makes it
ideal for batch baking - eg; when
planning a party or stocking the
freezer - as all the items will be cooked
within the same length of time.
Foods are cooked at a lower temperature
(between 10˚C and 20˚C lower) than a
conventional oven, so conventional recipe
temperatures may have to be reduced.
Preheating is generally not necessary
as a fan oven warms up quickly.
There is no flavour transference in a
fan oven, which means you can cook
strong smelling foods such as fish at
the same time as mild foods - eg; milk
puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been
left between the shelves to allow for
the rise.
Notes:
When 2 or more shelves are being
used, it may be necessary to increase
the cooking time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to
cook 2 items per shelf - eg; 2 victoria
sandwiches or 2 casseroles.
Although you need to keep in mind the
points ‘To help the air circulate freely’
with careful choice of dishes and tins,
it is possible to cook a complete meal,
and perhaps something else for the
freezer, in the oven at the same time.
When roasting meats, you will notice that
fat splashing is reduced, which is due
in part to the lower oven temperatures,
and will help keep cleaning of the
oven to a minimum.
Because a fan oven has an even
temperature throughout the oven, no
shelf positions have been given in the
“Main oven baking guide”. There is
no need to interchange dishes onto
different shelves part way through
cooking, as with a conventional oven.
Using the Main Oven
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