User guide

USING YOUR OVEN

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Slow cooking

• Make sure that frozen foods are thoroughly thawed before cooking.

• Do not slow cook joints of meat or poultry weighing more than

2¼kg/4½lb.

• Preheat the oven to 170°C and cook for 30 minutes, then adjust the oven

control to

for the remainder of the cooking time.

• Slow cooking times will be about 3 times as long as conventional cooking

times.

• Do not open the oven door unnecessarily during slow cooking, as this will

result in heat loss at low temperatures, and signicantly increase the cook-

ing time.

• Always use dishes with tightly tting lids. To rectify badly tting lids, place

foil over the dish underneath the lid.

Defrosting

Small or thin pieces of frozen sh or meat - e.g. sh lets, prawns & mince will

take approximately 1-2 hours.

Placing the food in a single layer will reduce the thawing time.

A medium sized casserole or stew will take approximately 3-4 hours.

A 1½kg/3lb oven ready chicken will take approximately 5 hours, remove the

giblets as soon as possible.

BE SAFE

• Do not defrost stued poultry using this method.

• Do not defrost larger joints of meat and poultry over 2kg/4lb using this

method.

• Never place uncooked food for defrosting next to cooked food which is to

be cooled, as this can lead to cross contamination.

• Defrosting meat, poultry and sh can be accelerated using this method,

but make sure they are completely thawed before cooking thoroughly.

Place meat and poultry on a trivet in a meat tin.

Oven furniture

Oven shelves

The oven shelf must be positioned with the up-stand at the rear of the oven

and facing upwards.