Operating Instructions

29
COOKING GUIDE
COOKING
ROASTING MEAT
1. Placethemeatintheovenandsetthetemperature
between180°Cand200°C.(Itisrecommendedto
wrapyourmeatsinanovenroastingbagorfoilto
preventfatsandoilsfromsplattering,makingiteasier
tocleanyouroven.)
2. Usethegrill/ovendishandgrillinsert.
Placethemeatontheinsert.
3. Donotpiercethemeat,asthiswillallowjuicestoescape.
4. Whenthemeatiscooked,taketheroastoutofthe
oven,wrapinaluminiumfoilandleavetostandfor
about10minutes.Thiswillhelpretainthejuiceswhen
themeatiscarved.Thetableshowstemperaturesand
cookingtimesfordifferentkindsofmeat.Thesemay
varydependingonthethicknessorbonecontentof
themeat.
MEAT RECOMMENDED TEMPERATURE MINUTES PER
KILOGRAM
Beef 180°C–200°C  Rare 35–40
 Medium 45–50
 Welldone 55–60
Lamb 180°C–200°C  Medium 40
 Welldone 60
Veal 180°C–200°C Welldone 60
Pork 180°C–200°C Welldone 60
ROASTING POULTRY AND FISH
1. Placethepoultryorfishinanovensetatamoderate
temperatureof180°C.
2. Placealayeroffoiloverthefishforaboutthree
quartersofthecookingtime.
Thetableshowstemperaturesandcookingtimesfor
differentkindsoffishandpoultry.Thesemayvary
dependingonthethicknessorbonecontentofthemeat.
POULTRY &
FISH
RECOMMENDED TEMPERATURE MINUTES PER
KILOGRAM
Chicken 180°C–200°C 45–50
Duck 180°C–200°C 60–70
Turkey 180°C–200°C 40–45(<10kg)
35–40(>10kg)
Fish 180°C–200°C 20
GRILLING GUIDE
NOTE: Always clean the grill/oven dish after every use.
Excessive fat build up may cause a fire.
GRILLING IS CONDUCTED WITH THE OVEN DOOR CLOSED
Asamethodofcooking,grillingcanbeusedto:
• Enhancetheflavoursofvegetables,fish,poultryandmeat.
• Sealthesurfaceofthefoodandretainthenaturaljuices.
Thistableshowshowtogrilldifferenttypesofmeat:
Beef Tenderloin,rump,sirloin.Brushwithoilormelted
butter,especiallyifthemeatisverylean.
Lamb Loinchops,shortloinchops,chumpchops,and
forequarterchops.Removeskinorcutatintervals
tostopcurling.Brushwithoilormeltedbutter.
Sausages Pricksausagestostopskinfrombursting.
Poultry Divideintoservingpieces.Brushwithoil.
Fish Brushwithoilormeltedbutterandlemonjuice.
Bacon Removerind.Grillflat.
OVEN/GRILL DISH WITH
WIRE RACK INSERT
WARNING
GUIDE TO BETTER GRILLING
Steak 15–20minutes
Chops 20–30minutes
Fish 8–10minutes
Bacon 4–5minutes
Nodefinitetimescanbegivenforgrillingbecausethis
dependsonyourowntastesandthesizeofthefood.These
timesshouldonlybeusedasaguideandremembertoturn
thefoodoverhalfwaythroughthecookingprocess.
Forbettergrillingresults,followtheseeasyinstructions:
1. Preheatgrillforatleast5minutes.
2. Chooseonlyprimecutsofmeatorfish.Ifthecutisless
than5mmthickitwilldryout.Ifthecutismorethan
40mmthick,theoutsidemayburnwhilsttheinside
remainsraw.
3. Donotplacealuminiumfoilunderthefoodasthis
preventsfatsandoilsfromdrainingaway,whichcould
resultinafire.
4. Bastethefoodduringcookingwithbutter,oliveoil
ormarinade.Grilledfoodisbetterifmarinated
beforecooking.
5. Usetongstoturnfoodasaforkpiercesthesurfaceand
willletjuicesescape.
FAN GRILL
The“FanGrill”assiststhegrillingprocessbycirculatingthe
heatevenlyaroundthefood.Therecommendedtemperature
settingis180°Cforallfangrillingfunctions.
1. Placethegrilldishonthebottomrack.
2. Placemeat/poultryonanovenshelfabovethegrilldish.
3. Wipeoffanyoilorfatwhichspatterswhiletheoven
isstillwarm.