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16
COOKING GUIDE
Oven cooking guidelines
REHEATING
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Use BAKE or BAKE + FAN to reheat food.
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BAKE mode 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, reduce the temperature to keep the food warm.
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Never reheat food more than once.
KEEPING FOOD WARM
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).
DEFROSTING
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To thaw uncooked frozen food, set the oven mode to to BAKE or BAKE + FAN at the
lowest temperature. Once thawed, cook the food immediately and do not refreeze.
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To prevent liquid from thawing food dripping on the oven floor, be sure any uncooked
food is tightly wrapped in foil and/or placed in a container.
PROOFING DOUGH
1 Turn the oven on to BROIL for 5 mins.
2 Before placing your dough in the oven turn the oven to OFF.
The residual heat will help to proof the dough.
3 Place the dough in the center on the oven on a low shelf.
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Use a lightly-oiled heatproof glass bowl to proof your dough. This allows you to check
how much it has risen without opening the oven or removing the cover over the bowl.
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To lock in or increase moisture during proofing, cover the bowl with a damp dish towel
DEHYDRATING FRUIT
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To obtain high quality dried fruit, select only unblemished, ripe fruit.
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Wash fruit thoroughly and pat dry. Peel if desired. Fruit that is not peeled will take
longer to dry. Remove pits, stems or seeds if necessary. Place fruit on a baking tray on a
shelf in the oven.
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Use BAKE + FAN at the lowest temperature to dehydrate fruit.
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