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23IMPORTANT SAFETY INSTRUCTIONS22 USING THE OVEN
Fan baking
The temperature in the oven is controlled by a thermostat.
The fan distributes the heat throughout the oven
compartment. This allows:
• Baking on all shelves at the same time with little
variation in browning or cooking.
• Cooking at slightly lower temperatures.
• Cooking from a cold start so there is no need to
preheat the oven – this is good for casseroles and
fruit cakes.
• Good cooking results for cream mixtures, rich
pastries and bread but with these foods, preheating
the oven for 10 to 15 minutes is required.
Defrosting
• Defrosting uses air that is circulated by the fan.
• You should defrost food before cooking it.
• You can also use the defrost function to raise yeast
dough and dry fruit, vegetables and herbs.
Condensation
Condensation fogs the oven door and happens when
you are cooking large quantities of food from a cold start.
You can minimise condensation by:
• Keeping the amount of water used in cooking to
a minimum;
• Making sure that the oven door is firmly closed;
• Cooking casseroles with a lid.
NOTE: If you are using water in cooking, this will turn to
steam and may condense outside the oven. This is not a
problem or a fault.
USING THE OVEN AIR FRY COOKING (FOR APPLICABLE MODELS ONLY)
Cooking guide
• Select the correct shelf location for food being
cooked.
• The grill tray can be used in the oven as a baking dish.
• Make sure dishes will fit into the oven and remove
unnecessary trays or dishes before you switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for
some time. Use this heat to finish custards or to dry
bread.
• Do not use a lot of cooking oil when roasting. This will
prevent splattering oil on the sides of the oven and
the oven door. Polyunsaturated fats can leave residue
which is very difficult to remove.
• When cooking things which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished
or non-stick utensils.
Oven shelf location
Your oven comes with formed “easy clean” runners that
allow five positions for shelves These are numbered from
1 (the lowest shelf position) to 5 (the highest shelf
position). See diagram.
To give maximum space above and below the shelves,
load them in this way:
• When cooking with 1 shelf, use position 3.
• When cooking with 2 shelves, use positions 2 and 4.
Not a shelf
position
5 shelf positions
1
2
3
4
5
Air Fry Cooking (for applicable models only)
The Air Fry feature works best for single shelf baking.
Air Fry is suitable for French Fries, Chicken Wings,
Chicken Nuggets and similar products, See settings in
the table below.
Important:
• Air Fry is designed for single shelf cooking.
• Food should be arranged in a single layer on the
Air Fry Tray.
• A separate tray should be placed on the bottom
shelf position to catch any fat or crumbs
dropping from the Air Fry Tray during cooking.
This tray must be removed for normal baking.
• Some experimenting may be required to find the
best cooking time.
• Food may need to be removed early and should be
checked at minimum recommended bake time.
• Some frozen dense food with cook times less than
15 minutes may require additional baking time.
To Set the Air Fry Function:
1. Arrange food on to the Air Fry tray.
2. Select Air Fry setting and suggested temperature
from the table below.
3. For best results pre-heat the oven
4. When the oven reaches the set temperature place
the Air Fry tray on the suggested oven shelf
position.
Note: Set the minute minder for the minimum
suggested time and check for desired results
when timer ends.
5. When cooking is complete turn the oven off.
6. Clean Air Fry tray after each use. Wash the tray in
the sink with warm soapy water and a stainless-
steel scourer.
FOOD TEMP °C SHELF
POSITION*
TIME IN
MINUTES
Scotch fillet steak,
seared first
220 2 or 3 8-12 (rare/
med)
Frozen chips 220 2 or 3 15-20
Chicken
drumettes/
wingettes with a
dry rub
220 3 15-20
Fresh Barramundi
fillet with crumb
220 3 15-20
Potatoes cut into
wedges
220 3 20-25
Frozen goods
(Chicken nuggets/
crumbed fish)
220 3 15-20
Smashed chats
parboiled
220 3 15-20
* Count shelf position from the bottom up.
A separate tray should be placed on the bottom shelf
position to catch any fat or crumbs dropping from
the Air Fry Tray during cooking. This tray must be
removed for normal baking.
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