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21USING YOUR OVEN
Oven shelf location (excluding WVEP615)
Your oven has seven positions for shelves. These are
numbered from 1 (the lowest shelf position) to 7 (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 or 4.
• When cooking with 2 shelves, use positions 3 and 5.
7 Position Rack
7
6
5
4
3
2
1
Oven shelf location (WVEP615)
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
4
3
2
1
Roasting meat
•
Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent
fats and oils from splattering, making it easier to clean
your oven.)
• Use the grill/oven dish and grill insert. Place the meat
on the insert.
•
Do not pierce the meat, as this will allow juices to escape.
•
When the meat is cooked, take the roast out of the oven,
wrap in aluminium foil and leave to stand for about 10
minutes.
This will help retain the juices when the meat
is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
MEAT
RECOMMENDED
TEMPERATURE
0
C
RESULT
MINUTES
PER KG
Beef 200
Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Lamb 200
Medium 40
Well done 60
Veal 180 Well done 60
Pork 200 Well done 60
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three quarters
of the cooking time.
The table shows temperatures and cooking times for different
kinds of fish and poultry. These may vary depending on the
thickness or bone content of the meat.
MEAT
RECOMMENDED
TEMPERATURE
0
C
MINUTES PER KG
Chicken 180 45 - 50
Duck 180 - 200 60 - 70
Turkey 180
40 - 45 (<10kg)
35 - 40 (>10kg)
Fish 180 20
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