Cooking guide
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 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.
- 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.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the centre of the oven cavity.
Roasting
- Use Fan Grill to roast whole chicken.
- For other meats use Bake for a succulent juicy flavoursome 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.
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 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.