Operation Manual

34
English
To turn off the key lock
Hold the
Minute Minder ( ) and
Cooktime (
) buttons
for about 8 seconds.
‘Of’ will appear on the
display.
Press the ‘+’ button
once. The key symbol ( )
goes out and ‘On’ shows
on the display.
Let go of the buttons.
After a few seconds the display will revert to show the time
of day.
The oven and the clock oven control functions can now be
used normally.
Cooking using the timer
The timer can control the Multifunction oven only.
You can set the oven to turn on any time over the following
24 hour period
If you want to cook more than one dish, choose dishes
that require approximately the same time. However,
dishes can be ‘slowed down’ slightly by using small
containers and covering them with aluminium foil, or
‘speeded up’ slightly by cooking smaller quantities or
placing in larger containers.
Very perishable foods such as pork or fi sh should be avoided
if a long delay period is planned, especially in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period, as
fermentation may take place.
To avoid curdling, cream should be added to dishes just
before serving.
Fresh vegetables, which may discolour during a delay
period, should be coated in melted fat or immersed in a
water and lemon juice solution.
Many frozen foods are ideal for delayed cooking and can
be placed in the oven while still frozen.
Fruit pies, custard tarts or similar wet mixtures on top of
uncooked pastry are only satisfactory if there is a short delay
period. Dishes containing leftover cooked meat or poultry
should not be cooked automatically if there is a delay
period.
Whole poultry must be thoroughly defrosted before
placing in the oven.
Check that meat and poultry are fully cooked before
serving.
Both Ovens
Before using for the fi rst time, to dispel manufacturing
odours turn the ovens to 240°C and run for an hour. To
clear the smell make sure the room is well ventilated to
the outside air, by opening windows for example.
The wire shelves should always be pushed fi rmly to the
back of the oven. The shelves should not be fi tted directly
one above the other. When cooking on more than one shelf
always leave at least one runner space between them.
Food is cooked at lower temperature in a fan oven than
in a conventional oven. When using recipes, reduce
the temperature by 10°C and the cooking time by 5-10
min utes. The temperature in a fanned oven does not vary
with height in the oven - so you can use any shelf.
For best results pre-heat the oven until the oven indicator
light goes out.
Baking trays meat tins etcetera should be placed level
centrally on the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
For even browning, the maximum recommended size for a
baking tray is 330mm by 290mm.
Cooking high moisture content
foods can create a ‘steam burst’,
when the oven door is opened.
When opening the oven stand
well back and allow any steam to
disperse.
When the oven is on, don’t leave the
door open for longer than necessary,
otherwise the knobs may get very
hot.
• Always leave a ‘fi ngers width’
between dishes on the same shelf. This allows the
heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning your
cooker) work better when fat splashes are avoided.
Cover meat when cooking.
• To reduce fat splashing when you add vegetables to
hot fat around a roast, dry them thor ough ly or brush
lightly with cooking oil.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before placing
the dish in the centre of the tray.
• Where dishes may boil and spill over during cooking,
place them on a baking tray.
Ensure meat and poultry is fully cooked before serving