Cooking Guide

Roasting

• Some models have a dedicated Roast function. This is designed to brown the outside of the meat but still keep the inside moist and juicy. If your oven does not have a Roast function, we recommend you use Fan Bake or Fan Forced.
• 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.
• If using a roasting bag, do not use the Roast function (some models only). The initial searing stage is too hot for roasting bags. Use Fan Bake or Fan Forced and follow the manufacturer’s instructions.
• When using the Roast function (some models only), do not cover your roast, as this will stop the searing process browning the outside of the meat. If you prefer to roast in a covered pan, use the Fan Bake function instead and increase the temperature by 20°C.
• Cook larger cuts of meat at a lower temperature for a longer time. 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.
• Try our new Vent Bake function (some models only) as an alternative for roasting pork. The drier atmosphere will help to perfect your crackling.

Shelf Position Guide

Place the meat on a shelf so that the meat is in the centre of the oven or lower.

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.

Shelf Position Guide

• For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
• Thicker cuts of meats should be grilled on lower shelves or at a lower grill setting to ensure even cooking.

Reheating

• Use Bake, Fan Bake or Vent Bake (some models only) to reheat food.
• Bake and Vent Bake (some models only) are particularly good for reheating pastry based items, as the base heat will help re-crisp the pastry case.
• Always reheat food to piping hot. This reduces the risk of contamination by harmful bacteria.
• Once hot, use the Warm function (some models only) to keep the food warm. Never reheat a food more than once.

Drip Channel

Any condensation that is formed during the cooking process will collect in the drip channel. This can be wiped out using a sponge once the oven has cooled.