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Safety and Instruction Manual
11Helpline: +44 (0) 333 220 6066
Frozen food:
• Large items like meat joints or poultry
cannot be cooked from frozen and must
be thawed thoroughly rst, however, some
foods cook best from frozen.
• Simply follow the cooking instructions on
the packaging as a guideline.
• Due to the efcient nature of the convection
oven, the cooking time for frozen products
is often shorter than that of a conventional
oven.
Grilling:
• As with toasting, items to be grilled should
be placed on the high rack and should be
between 220-240°C. When deciding the
best temperature setting to use, consider
the thickness of the food.
• A 3cm thick steak would require a lower
temperature and longer cooking time than a
1cm thick steak. Also remember that frozen
food like burgers need a longer cooking
time.
• You may wish to turn the food halfway
through the grilling process to ensure even
colouring.
Baking:
• The temperature for the cooking of
uncovered dishes is usually 20 to 40°C
lower than in the traditional oven.
• No pre-heating is necessary in the
convection oven when baking. Often, the
centre of the cake batter will take longer to
cook than the section closest to the rim.
• Therefore a bunt cake pan or tube pan is
recommended for use, rather than a larger
layered cake pan.
Cakes:
• Pre-heat the oven to 220-230°C for 3
minutes.
• When selecting an appropriate cake tin to
use, be sure that it will t comfortably in the
bowl. Always place the cake tin on the low
rack-never directly onto the bottom of the
bowl.
• When using the recipes from elsewhere,
deduct 10°C from the recommended
cooking temperature.
• Cooking time depends entirely upon the
size of cake you are making but it is easy to
monitor its progress with the see-through
glass bowl.
Biscuits and pastries:
• Take an suitable pan and lightly grease it.
• Place it on the low rack.
• The best temperature for biscuits and
pastries is 220 - 230°C.
• Cooking times will vary depending on the
chosen recipe, the approx. time is generally
12 -15 minutes.
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