Automatic cooking
The automatic cooking facility is
controlled by the programmer (see
‘Programmer / Clock’ section) and
allows complete meals, or individual
dishes to be cooked while you are out
of the house, to be ready for when you
return. The ‘
READY TIME’ should be set
as close as possible to, or just after,
your anticipated return, so food is not
left standing in a warm oven.
Do:
• Select foods which are fresh as
possible, and as cold as possible -
ie; preferably straight from the
refrigerator.
• Choose foods which are suitable
for cooking from a cold start, as
some dishes will be affected by
being left uncooked, at room
temperature, perhaps for several
hours - eg; a wet filling on a
pastry base.
• Make sure that meat and poultry
are thoroughly thawed (but still cold
from the refrigerator) before placing
them in the oven, and avoid using
rolled joints of meat, which can be
more susceptible to the growth of
food poisoning organisms.
• Cover dishes with lids or foil to
keep the food moist, and protect
from possible contamination; the
food can be uncovered towards the
end of cooking to crisp and brown.
Do not:
• Warm food should never
be placed
in the oven if there is a delay period.
• Stews prepared by frying the meat
and vegetables first should be
cooked as soon as possible, or
refrigerating prior to placing in
the oven.
• Some dishes are not suitable for
cooking on automatic - eg; dishes
containing left over meat or poultry,
dishes containing eggs, cooked
rice, or seafood.
• Do not
put food items (intended for
automatic cooking) into a warm
oven; allow the oven to cool
before setting for automatic cooking.
• Do not
over fill dishes containing
liquids, as they might boil over.
• Never
leave food in the oven to
cool slowly after cooking; serve
immediately or refrigerate.
• Never
use the automatic facility to
reheat ‘cook chill’ foods, as they
should go straight from the
refrigerator into a preheated oven.
17
USING THE OVEN
To Next Page
Loading...
