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7
BAKING
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For best results when baking, always pre heat your oven. The broil element may
come on for a short time while the oven is heating up. The temperature knob halo
will turn from white to orange when the preset temperature is reached.
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Do not open the door until at least 3/4 of the way through cooking.
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Make sure cake pans do not touch each other or the sides of the oven.
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When baking double the recipe (especially cookies) you may need to increase the time.
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Your cookware will influence baking times. Dark pans absorb the heat more quickly
than reflective pans; glass cookware may require a lower temperature.
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Multi-shelf baking may also require a slight increase in cooking time.
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Always leave a space between shelves when multi-shelf cooking to allow the air
to circulate.
Shelf Position Guide
Place your baking on a shelf that will have the top of your pan near the center
of the oven cavity.
ROASTING
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Your oven has a dedicated ROAST function. This is designed to brown the outside
of the meat but still keep the inside moist and juicy.
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Use the meat probe for perfect results. See ‘Using the Meat Probe’.
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Boneless, rolled or stuffed roasts take longer than roasts containing bones.
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Poultry should be well cooked with the juices running clear and an internal
temperature of 165°F / 75°C.
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If using a roasting bag, do not use the ROAST function. The initial searing stage
is too hot for roasting bags. Use CONV BAKE or TRUE CONV and follow the
manufacturer’s instructions.
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When using the ROAST function, do not cover your roast, as this will stop the searing
process browning the outside of the meat. If you prefer to roast in a covered pan,
use the CONV BAKE function instead and increase the temperature by 70°F / 20°C.
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Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
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Always roast meat fat side up. That way, basting may not be required.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
Remember the meat will continue to cook for a few minutes after removing it from
the oven.
Shelf Position Guide
Place the meat on a shelf so that the meat is in the center of the oven or lower.
COOKING GUIDE
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