Cooking Guide

Baking

• For best results when baking, always pre heat your oven. The temperature halo will change from red to white when the pre-set temperature is reached.
• While the oven is heating the grill element will be on.
• We advise you do not open the door until at least 3/4 of the way through cooking.
• Make sure cake pans do not touch each other or the sides of the oven.
• When baking double the recipe (especially cookies) cook time may need to increase.
• 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.

Shelf Position Guide

• Single shelf: Place your baking on a shelf that will have the top of your pan near the centre of the oven cavity.
• Multi shelf: Always leave a space between shelves to allow the air to circulate.

Roasting

• The Roast function is designed to brown the outside of the meat but still keep the inside moist and juicy.
• 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^oC.
• If using a roasting bag, do not use the Roast function. 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, 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^oC.
• 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 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 to reheat food.
• Bake and Vent Bake 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 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.