Instruction Manual DOUBLE OVEN DB62

25
GB
Circulaire roasting
Food is placed on the roasting rack, this allows the oven
fan to circulate the hot air around the food - making it
suitable for thin foods, such as chops, steaks, sausages
as well as meat joints and poultry as it will cook both
sides at the same time. It is possible to cook on any shelf
position, as the temperature in the oven is evenly
distributed. Also, the oven heats up more quickly and
generally will cook food at a lower temperature than a
conventional oven, so pre-heating is not necessary for
most foods.
For a guide on cooking times and temperatures
(see
Circulaire Roasting Chart below). If required, circulaire
roasting can be timed using the Oven Timer. Follow
the Timer instructions before selecting ‘fan oven’ function
and the required temperature.
! It is also possible to cook food on the roasting
rack on one shelf, while cooking different types
of food at the same temperature on other shelf
positions (three shelves maximum).
Operation
1. Ensure the Oven Timer is set to manual.
Ensure that the oven shelf is in the position you
require.
Place the food centrally on the roasting rack.
Position the roasting rack on top of the grill/meat pan.
Place the grill/meat pan centrally on the oven shelf.
Ensure the oven door is fully closed.
2. Turn the control knob (B) clockwise to the ‘fan
oven’ function.
Turn the control knob (A) clockwise to the required
cooking temperature (see Circulaire Roasting
Chart below). The oven pilot light (●) will come on
and will remain on until the oven reaches the set
temperature. The oven indicator light will then
automatically cycle on and off during cooking as
the oven thermostat maintains the correct
temperature.
3. After use always return both controls (A) and (B) to
the Off position (O).
! At the end of a cooking period there may be a
momentary puff of steam when the door is
opened. This will disperse in a few seconds and
is a perfectly normal characteristic of an oven
with a good door seal.
Circulaire Roasting chart
Type of meat Temperature Time
& Poultry: ˚C approximate
BEEF
- any type of joints 160 - 180˚C 20-25 mins per 450g (1 lb)
+ 20 mins extra
PORK
- any type of joint 160 - 180˚C 25 mins per 450g (1 lb)
+ 25 mins extra
- chops 170˚C 30-45 mins PLACE FOOD ON
ROASTING RACK,
LAMB THEN POSITION
- any type of joint 160 - 180˚C 25 mins per 450g (1 lb) ABOVE THE
+ 25 mins extra MEAT PAN.
- chops 170˚C 20-30 mins
CHICKEN / TURKEY
Up to 4kg (8 lb) 160 - 180˚C 18-20 mins per 450g (1 lb)
+ 20 mins extra
STEAKS 170˚C 30-45 mins
GAMMON STEAKS 170˚C 30-45 mins
SAUSAGES 170˚C 30-45 mins
Note: This chart is only a guideline. The times and temperatures may be increased or decreased depending
on personal taste.