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33
Density
Quantity
Size
Shape
Temperature of food
Seasoning & flavouring
Food characteristics
Food density will affect the amount of cooking time needed. Cut the food into
thinner parts if possible, and arrange in single layer.
The cooking time must be increased as the amount of food cooked in the oven
increases.
Small pieces cook faster than larger ones, as heat can penetrate from all
sides to the centre. For even cooking make all the pieces the same size.
Food that is irregular in shape, such as chicken breasts or drumsticks, may
take longer to cook in the thicker parts. Check that these parts are cooked
thoroughly before serving.
The initial temperature of food affects the amount of cooking time needed.
Chilled food will take longer to cook than food at room temperature. The
temperature of the container is not the actual temperature of the food or drink.
Seasoning or flavouring is best added after cooking. If added as a marinade
or rub, the taste may become light when cooking with steam. Add seasoning
or flavouring again after cooking if necessary.
- Advice for SUPERSTEAM CONVECTION and STEAM -
NOTE:
• Ensure the food is thoroughly cooked / reheated before serving.
• Cooking time will be affected by the shape, depth, quantity and temperature of food together with the size, shape
and material of the container.
• Never heat oil or fat for deep frying as this may lead to overheating and fire. Care should be taken for foods high
in fat or sugar (e.g. Christmas pudding) as overheating can lead to fire.
Face & Hands: Always use thick oven gloves to remove food or cookware from the oven. Be careful
when opening the oven door to allow steam to dissipate. Do not remove the food from the oven with
your bare hand.
Check the temperature of food and drink and stir before serving. Take special care when serving to
babies, children or the elderly.
COOKING GUIDES
SCA AX1500J P30- 09.6.3, 2:04 PM33
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