Instruction manual

22
GB
Main Oven - 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 "cooking
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.
Note: This chart is only a guideline. The times and temperatures may be increased or decreased depending on
personal taste.
Type of Meat & Poultry Temperature
°C
Time (approximate)
PLACE FOOD ON
ROASTING RACK, THEN
POSITION ABOVE THE
MEAT PAN.
BEEF
Beef - any type of joint
160/180 20-25 minutes per 450g (1lb)
+ 20 minutes extra
PORK
Pork - any type of joint
Pork - Chops
160/180
170
25 minutes per 450g (1lb) + 25 minutes extra
30-45 minutes
LAMB
Lamb - any type of joint
Lamb - Chops
160/180
170
25 minutes per 450g (1lb) + 25 minutes extra
20-30 minutes
CHICKEN/TURKEY
up to 4kg (8lb)
160/180 18-20 minutes per 450g (1lb)
+ 20 minutes extra
STEAKS
170 30-45 minutes
GAMMON STEAKS
170 30-45 minutes
SAUSAGES
170 30-45 minutes
Main Oven - Circulaire Roasting Chart