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Oven Positions Since the distribution of heat in the fan oven is very even, most foods will cook satisfactorily on any shelf position, but the shelves should be evenly spaced: To ensure even circulation do not use meat pans larger than 390x300mm (15ins x 12ins) and baking trays no larger than 330 x 255mm (13ins x 10ins), these should be positioned centrally on the oven shelf. -Do not fit shelves upside down. -Never use more than 3 shelves in the oven as air circulation will be restricted. -Food or cooking utensils should not be placed on the floor of the oven. To avoid unnecessary cleaning, rod shelves which are not in use should be removed from the oven. 26 Main Oven - Fan Oven Cookery Notes Temperature and Time The oven is provided with two shelves. A third is available as an optional extra, contact Genuine Parts and Accessories Hotline (see back page) for further information. If three shelves are used to cook large quantities of food for home freezing or parties, it may be necessary to increase the cooking times given in the charts by a few minutes, to allow for the loss of heat due to the extra time taken to load the oven, and the larger mass of food. Baking trays should allow an equal gap on all sides of the oven. To prepare meat and poultry for Roasting in your Fan Oven (a) Wipe the meat or poultry, dry well and weigh it. Meat which has for been stored in a refrigerator should be allowed to come to room temperature before cooking, and frozen meat or poultry must be completely defrosted before placing in the oven. (b) The weight of any stuffing used should be added before calculating the cooking time. (c) Place meat/poultry in the main oven meat pan supplied with your cooker. Small joints weighing less than 1.75kg (31/2 lbs) should be roasted in a smaller meat pan/tin - or they may be 'pot roasted' -a small joint or a large meat pan causes unnecessary oven splashing and evaporation of meat juices. (d) Additional fat should not be added, except for veal, very lean meat or poultry which can either be 'larded' with fat bacon or brushed very sparingly with cooking oil or melted fat. (e) Beef, lamb, mutton and poultry may be dusted lightly with seasoned flour to give a crisp outer surface. The skin of duck and goose should be pricked to release excess fat during cooking, and the rind of pork should be scored, brushed lightly with oil, and rubbed with salt to give crisp crackling. (f) Meat and poultry wrapped in, or covered with a tent of aluminium foil will be juicy and tender. Roasting bags offer the same advantages. Always follow the manufacturer's pack instructions, and remember to reduce the temperatures given for conventional ovens by approximately 25°C and the time by approximately 10 minutes per hour. (g) Potatoes for roasting only require to be brushed with cooking oil or melted fat. (h) It is not necessary to baste when roasting in an electric oven and stock or liquid should not be added to the meat pan since this only causes unnecessary soiling, steam and condensation. Frozen Meat and Poultry Joints of meat and whole birds should be defrosted slowly, preferably in a domestic refrigerator (allowing 5-6 hours per 450g,1 lb), or at room temperature (allowing 2-3 hours per 450g, 1 lb). Frozen meat or poultry must be completely defrosted before placing in the oven. It is essential to wash thoroughly and cook meat and poultry immediately after defrosting. GB 27 Main Oven Temperature Chart GB +, 49$, 45/ It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. . 1&. (. ( +0/ 1 . Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over. Runner 2 or 3 from bottom of oven. Beef/ Lamb (foil covered) Yes 190/200 35-45 mins per 450g (1lb) Pork (slow roasting) Yes 170/180 40 mins per 450g (1lb) + 40 mins over Pork (foil covered) Yes 190/200 40 mins per 450g (1lb) Veal (slow roasting) Yes 170/180 40-45 mins per 450g (1lb) + 40 mins over Veal (foil covered) Yes 190/200 40-45 mins per 450g (1lb) Poultry/Game (slow roasting) Yes 170/180 25-30 mins per 450g (1lb) + 25 mins over Poultry/Game (foil covered) Yes 190/200 25-30 mins per 450g (1lb) Casserole Cooking Yes 150 2-2. hrs ,2 2 $ 30Allow foil to touch sides of oven. 40Cover oven interior with foil. 50Cover shelves with foil. . It is not necessary to pre-heat the fan oven before roasting. Note: Where times are stated, they are approximate only. . . . . . Beef No 160/180 20-25 mins per 450g (1lb) + 20 mins extra. Runner 2 or 3 from bottom of oven. Lamb No 160/180 20-30 mins per 450g (1lb) +25 mins extra. Pork No 160/180 25-30 mins per 450g (1lb) +25 mins extra. Veal No 160/170 25-30 mins per 450g (1lb) +25 mins extra. Chicken/Turkey up to 4kg (8lb) No 160/180 18-20 mins per 450g (1lb) + 20 mins extra. Turkey 4 to 5.5kg (8 to 12lb) No 150/160 or 150 25-30 mins per 450g (1lb) Casserole Cooking No 140-150 1. - 2 hrs ! "#!# . %Allow foil to touch sides of oven. Cover oven inte...

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