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USING THE MAIN OVEN - ELECTRIC
There is no need to interchange dishes
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cooking, as with a conventional oven.
To help the air circulate freely
Position the shelves evenly within the
oven and maintain a clearance from the
oven roof and base.
If more than one cooking dish or
baking tray is to be used on a shelf, leave
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items themselves and the oven interior.
Keep Warm
(Setting or 70°C)
This setting temperature is set to allow
the user to keep food warm without over
cooking. This setting can also thaw frozen
foods, or warm plates.
Do not use this as a cooking function.
Defrosting and cooling in the
main oven
To defrost frozen foods, turn the main
oven control to the Bread Proving
position, place the food in the centre of
the oven and close the door.
To cool foods after cooking prior to
refrigerating or freezing, turn the main
oven control to the defrost position and
open the door.
Defrosting times
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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
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as soon as possible.
Be safe
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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.
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accelerated using this method but make
sure they are completely thawed before
cooking thoroughly. Place meat and poul-
try on a trivet in a meat tin.
MAIN OVEN BAKING GUIDE
Cooking times & temperatures
The temperature settings and times given
in the baking guide are based on dishes
made with block margarine. If soft tub
margarine is used it may be necessary to
reduce the temperature setting.
Allow enough space between shelves for
food that will rise during cooking.
Do not place items on the oven base as
this will prevent air circulating freely.
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