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8
COOKING GUIDE
BROILING
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This is a healthier alternative to frying.
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Always broil with the oven door completely shut.
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If you use glass or ceramic pans, be sure they can withstand the high temperatures
of broiling.
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To avoid piercing the meat and letting juices escape, use tongs or a spatula to turn
the meat halfway through cooking.
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Brush meat with a little oil to help keep the meat moist during cooking. Alternatively
marinate the meat before broiling (but be aware that some marinades may burn easily).
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Where possible broil cuts of meat of a similar thickness at the same time. This will
ensure even cooking.
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Always keep a close watch on your food while broiling to avoid charring or burning.
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The three-piece broil/roast system provided with your oven (consisting of the pan,
grid and rack) has been designed to reduce splatter and smoke, and is therefore
ideal for broiling and roasting. We suggest you place meat on the broil/roast rack
(on top of the pan and grid) to allow hot air to circulate around it. This gives more
even browning and a result similar to a rotisserie.
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On occasions, you may want to use only two pieces of the system. For example,
when roasting a large turkey, use only the pan and grid for greater stability.
Shelf Position Guide
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For thinner cuts of meat, toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting
to ensure even cooking.
REHEATING
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Use BAKE or CONV BAKE to reheat food.
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BAKE function is particularly good for reheating pastry based items, as the
base heat will help re-crisp the pastry case.
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Always reheat food to piping hot. This reduces the risk of contamination by
harmful bacteria.
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Once hot, use the WARM function to keep the food warm.
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Never reheat food more than once.
If you wish to finish cooking using the residual heat in the oven
Leave the oven on and reduce the heat to the lowest temperature. Leaving the
oven on will decrease the risk of condensation forming (condensation may cause
damage to the oven cavity and surrounding cabinetry).
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