Cooking Guide
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.
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Shelf Positions - Full Size Ovens
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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 broil 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 center 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 165°F (75oC).
- 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 70°F (20oC).
- 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 center of the oven or lower.
Broiling
- This is a healthier alternative to frying.
- Always broil with the oven door completely shut.
- If you use glass or ceramic pans, be sure they can withstand the high temperatures of the broil.
- 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 broiling (but be aware that some marinades may burn easily).
- Where possible broil 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 broiling 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 broiled on lower shelves or at a lower broil 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 Chanel
- 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.