Cooking guide

Shelf positions - Compact ovens

Baking

• For best results when baking, always pre heat your oven. The temperature indicator will go out when the pre-set temperature is reached.
• Do not open the door until at least 3/4 of the way through cooking.
• While the oven is heating the grill element may be on.
• Make sure cake pans do not touch each other or the sides of the oven.
• When baking double the recipe (especially cookies) you may need to increase the time by a couple of minutes.
• Your cookware will influence baking times. Dark pans absorb the heat more quickly than reflective pans; glass cookware may require a lower temperature
• Multi-shelf baking may also require a slight increase in cooking time.
• Always leave a space between shelves when multi-shelf cooking to allow the air to circulate.

Roasting

• Use Fan Grill to roast whole chicken.
• For other meats use Bake for a succulent juicy flavorsome roast.
• Boneless, rolled or stuffed roasts take longer than roasts containing bones.
• Poultry should be well cooked with the juices running clear and an internal temperature of 75°C.
• For crispy crackling first sear the Pork at a high temperature, then lower the temperature to complete the cooking.
• If multi-shelf cooking (eg if roasting meat on one shelf and vegetables on another) use Fan Forced.
• Cook larger cuts of meat for longer at a lower temperature. The meat will cook more evenly.
• Always roast meat fat side up. That way, basting may not be required.
• Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
• Remember the meat will continue to cook for a few minutes after removing it from the oven.

Grilling

• This is a healthier alternative to frying.
• Always grill with the oven door completely shut.
• If you use glass or ceramic pans, be sure they can withstand the high temperatures of the grill.
• To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn the meat halfway through cooking.
• Brush meat with a little oil to help keep the meat moist during cooking. Alternatively marinade the meat before grilling (but be aware that some marinades may burn easily).
• Where possible grill cuts of meat of a similar thickness at the same time. This will ensure even cooking.
• Always keep a close watch on your food while grilling to avoid charring or burning

Reheating

• Use Bake or Fan Bake to reheat food.
• Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
• Never reheat a food more than once.

Any condensation that forms during the cooking process will collect in the drip channel, below the door. This may be mopped up using a sponge once the oven has cooled.