Cooking guide

Before You Start

• Make sure the installer has completed the ‘Final checklist’ in the Installation instructions.
• Read this guide, taking special note of the ‘Safety and warnings’ section.
• Remove all packaging and dispose of it responsibly. Make sure all cable ties used to secure the shelves during shipping have been removed. Recycle items that you can.
• Check that you have all the accessories listed in the separate ‘Quick start guide’.
• Make sure you follow the instructions under ‘Setting the clock and first use’ in the separate ‘Quick start guide’ before using your oven.

General Guidelines

This oven has been designed to utilise its four elements and rear fan in differing combinations to provide you with enhanced performance and a wide range of functions, allowing you to cook all types of food to perfection.

Baking

• For best results when baking, always pre heat your oven. The halo will turn from red to white when the preset temperature is reached.
• While the oven is heating up the grill element may come on for a few minutes. This is to enable the oven to reach the pre-set temperature more quickly.
• 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) you may need to increase the time.
• 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.
• Use the Warm function for proving bread dough.
• When cooking food with high moisture content, we recommend using the Vent Bake function. This will help remove excess moisture from the oven cavity and reduce
  condensation formation.

Roasting

• Your oven has a dedicated Roast function. This is designed to brown the outside of the meat but still keep the inside moist and juicy.
• Use the meat probe (some models only) for perfect results. See ‘Using the Meat Probe’.
• 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. 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°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 as an alternative for roasting pork. The drier atmosphere will help to perfect your crackling.

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 marinate 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