User manual

Slow cooking
o IMPORTANT: Make sure that frozen foods are thoroughly
thawed before cooking them.
o DO NOT slow cook joints of meat or poultry weighing more than
2 ¼ kg (4 ½ lb).
Roasting guide
o Frozen meat should be thoroughly thawed before cooking. For
larger joints, it is advisable to thaw overnight.
o Frozen poultry should be thoroughly thawed before cooking; the
time required depends on the size of the bird. For example, a
large turkey may take up to 48 hours to thaw.
o Adjust the shelf position, so that the meat or the poultry will be
in the centre of the oven.
o When roasting joints of meat or poultry and for pot roast,
preheat the oven to 190 – 200°C and cook for 30 minutes. Then
adjust the oven control to 110 - 120°C for the remainder of the
cooking time.
o Slow cooking times will be about three times as long as
conventional cooking.
Cleaning and maintenance
Cleaning operations must only be carried out
when the oven is cool.
The appliance should be disconnected from your
mains supply before commencing any cleaning
process.
o The oven should be thoroughly cleaned before it is operated for
the first time and after each use. This will avoid residual food
stuffs becoming baked on the oven cavity. After residues have
been baked on several times, they are far more difficult to
remove.
o Never clean the oven surfaces by steam cleaning.
o The oven and grill cavity should only be cleaned with warm
soapy water, using either a sponge or soft cloth. No abrasive
cleaners should be used.
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