Instruction Manual

General oven and cooking tips

Cooking fish and meat-Suggested cooking function

When cooking white meat, fowl and fish, use a temperature setting from 180°C to

200°c.

For red meat that you want well done on the outside while tender and juicy in the

inside, it is best to start with a high temperature setting

(200°C-220°C) for a short time, then turn the oven down afterwards.

In general, the larger the roast, the lower the temperature setting. Place the meat on

the centre of the shelf and place the dripping pan beneath it to catch the fat.

Make sure that the shelf is inserted so that it is in the centre of the oven. If you would

like to increase the amount of heat from below, use a lower shelf height. For savoury

roasts (especially duck and wild game), dress the meat with lard or bacon on the top.

Using your Built-in Oven

or online at www.bush-support.com If you still require further assistance, call one of our experts on 01759 487838