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10
Oven Cooking Guide
Cooking Hints
l Pre-heat selected oven until the light goes out.
l The guidelines are for cooking after the oven (s) has
reached the desired temperature.
l Larger items may benefit from being turned.
l Shelf positions are counted from the top.
l Put dishes in the centre of the shelf.
l When using both ovens together reduce cooking times
and settings.
l It is important to check food is piping hot before
serving.
l You can change the settings and cooking times to suit
your tastes.
l The meat sections should be used as a guide but may
vary according to the size, shape of meat tin on or off
the bone.
l Thaw frozen pieces of meat thoroughly before cooking
them.
l The times are for open roasting. If covered with foil
allow extra time.
l The turkey/chicken is cooked when the juices run
clear when pierced with a skewer. If the juices are still
pink continue to cook checking every 15 minutes until
juices run clear or use a meat thermometer.
l The cooking charts are a general guide and
temperatures may vary according to individual
recipes.
l Turkey Size - 16lbs Max.
l 1kg = 2.2Ib
Deep Fat Frying
l Do not try to fry too much food at a time, especially
frozen food. This only lowers the oven temperature of
the oil or fat too much, resulting in greasy food.
l Always dry food thoroughly before frying, and lower it
slowly into the hot oil or fat. Frozen foods in particular,
will cause frothing or spitting, if added too quickly.
l Never heat fat, or fry with a lid on the pan.
l Keep the outside of the pan, clean and free from
streaks of oil or fat.
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