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7
BAKING
● 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 halo will turn from red to white
when the preset temperature is reached.
● Do not open the door until at least of the way through cooking.
● Make sure cake pans do not touch each other or the sides of the oven.
● When baking double the recipe (especially cookies) you may need to increase the time.
● Your cookware will influence baking times. Dark pans absorb the heat more quickly than
reflective pans; glass cookware may require a lower temperature.
● Multi-shelf baking may also require a slight increase in cooking time.
● 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
● Your oven has a dedicated Roast function (some models only). This is designed to
brown the outside of the meat but still keep the inside moist and juicy.
● Use the meat probe for perfect results. See ‘Using the Meat Probe’.
● Boneless, rolled or stuffed roasts take longer than roasts containing bones.
● Poultry should be well cooked with the juices running clear and an internal temperature
● of 165°F / 75°C.
● If using a roasting bag, do not use the Roast function. The initial searing stage is too
hot for roasting bags. Use Aero Bake or True Aero and follow the manufacturer’s
instructions.
● 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 Aero Bake function instead and increase the temperature by 70°F / 20°C.
● Cook larger cuts of meat at a lower temperature for a longer time. The meat will cook
more evenly.
● Always roast meat fat side up. That way, basting may not be required.
● 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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