User manual

18
Hints and tips when using fan
cooking
• Arrange the shelves in the required positions
before switching the oven on. Shelf
positions are counted from the bottom
upwards.
• When cooking more than one dish in the fan
oven, place dishes centrally on different
shelves rather than cluster several dishes on
one shelf, this will allow the heat to circulate
freely for the best cooking results.
• When batch baking one type of food, e.g.
Victoria sandwich cakes, those of similar size
will be cooked in the same time.
• It is recommended that when baking larger
quantities the shelf positions should be
evenly spaced to suit the load being cooked.
A slight increase in cooking time may be
necessary.
• Do not place baking trays directly on the
oven base as it interferes with the oven air
circulation and can lead to base burning; use
the lower shelf position.
Hints and tips when defrosting
• Place the frozen food in a single layer where
possible and turn it over half way through the
defrosting process.
• The actual speed of defrosting is influenced
by room temperature. On warm days
defrosting will be faster than on cooler days.
• It is preferable to thaw fish, meat and poultry
slowly in the fridge. However, this process
can be accelerated by using the defrost
function. Small or thin fish fillets, frozen
peeled prawns, cubed or minced meat, liver,
thin chops, steaks etc., can be thawed in 1 –
2 hours.
• A 1kg/2¼lb oven ready chicken will be
thawed in approximately 5 hours. Remove
the giblets as soon as possible during the
thawing process.
• Joints of meat up to 2kg/4½lb in weight can
be thawed using the defrost function.
• All joints of meat and poultry must be thawed
thoroughly before cooking.
• Always cook thoroughly immediately after
thawing.
• Do not leave food at room temperature once
it is defrosted. Cook raw food immediately or
store cooked food in the fridge, once it has
cooled.