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USING THE MAIN OVEN - ELECTRIC
Slow cooking ( Setting or 100°C)
Make sure that frozen foods are
thoroughly thawed before cooking.
Do not slow cook joints of meat
or poultry weighing more than
2¼kg/4½lb.
Preheat the oven to 170°C and cook
for 30 minutes, then adjust the oven
control to or 100°C (slow cook
setting) for the remainder of the
cooking time.
Slow cooking times will be about 3
times as long as conventional cooking
times.
Do not open the oven door
unnecessarily during slow cooking,
as this will result in heat loss at low
temperatures.
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foil over the dish underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves or
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Cooking with a fanned oven
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you may notice the emission of
steam from the oven when the door
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If you are used to cooking with a
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There are no zones of heat in a fan oven
as the convection fan at the back of
the oven ensures an even temperature
throughout the oven.
This makes it ideal for batch baking - eg;
when planning a party as all the items will
be cooked within the same length of time.
Foods are cooked at a lower temperature
than a conventional oven, so
conventional recipe temperature may
have to be reduced. Please refer to the
conversion chart.
Preheating is generally not necessary as a
fan oven warms up quickly.
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oven, which means you can cook strong
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time as mild foods - eg; milk puddings.
When batch baking foods that will rise
during cooking - eg; bread - always
ensure that enough space has been left
between the shelves to allow for the rise.
Notes:
When 2 or more shelves are being used, it
may be necessary to increase the cooking
time slightly.
Because the 2 oven shelves are wider
than in many ovens, it is possible to cook
2 items per shelf - eg; 2 victoria
sandwiches or 2 casseroles.
When roasting meats, you will notice that
fat splashing is reduced, which is due in
part to the lower oven temperatures, and
will help keep cleaning of the oven to a
minimum.
Because a fan oven has an even
temperature throughout the oven, there is
no need to follow the shelf positions given
in the baking guide.
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