Stimmen - 3, Durchschnittliche Bewertung: 3.3 ( )

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Fish in breadcrumbs None 3 or 2 3 10-15 minutes. Grill pan and grid. Pre-cooked Potato Products None 3 or 2 3 10-12 minutes. Pizzas None 3 or 2 3 10-15 minutes. Grill pan and grid. Browning of Food 1 min. 2 Maximum 5-7 minutes. Dish placed directly on shelf. NOTE: Position 1 is bottom runner from the base of the oven. TOP OVEN - CONVENTIONAL COOKING To use the oven proceed as follows: 25mm (1 in) The heat for conventional cooking in the top oven is provided by the grill element and the element under the floor of the oven. It is ideal for the slow cooking of cheaper cuts of meat in casseroles etc. but can also be used for small joints of meat up to 1.5kg (3lb). The operation of the controls is covered on page 8. See cooking charts for temperatures and shelf positioning (pages 22 and 23). The top oven can be used either independently to cook small quantities of food or in conjunction with the main oven to provide additional cooking space. . The shelf should be positioned on the first or second runner from the bottom. . Set the top oven control to the required temperature, the top oven light will come on and wait for the thermostat light to go off, indicating that the oven has reached the right temperature. . The food to be cooked should be placed in the centre of the shelf with a gap of at least 25mm (1in) between it and the grill element. This should avoid burning and ensure even cooking. . Do not place food or dishes on the floor of the oven. Plate warming in the top oven Plates and dishes placed on shelf 1 of the top oven will be heated when the main oven is in use. When the main oven is not in use, for instance when a meal is being cooked on the hob, place the plates and serving dishes on the shelf using the bottom runner and turn the top oven control to approximately 100°C. A maximum time of 10-12 minutes is all that is required to heat the plates and dishes. NEVER operate the grill control when using the top oven for cooking or warming plates and dishes. WARNING: DO NOT put delicate items, china or items which could be affected by heat into the oven. TOP OVEN TEMPERATURE CHARTS - Meat Meat Preheat Temperature °C Time (approx.) Position in Oven Beef/ Lamb (slow roasting) Yes 170/180 35 mins per 450g (1lb) + 35 mins over. Runner 1 from bottom of oven. Beef/ Lamb (foil covered) Yes 190/200 35-40 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 Yes 150 2-21/2 hrs If using aluminium foil, never: 1. Allow foil to touch sides of oven. 2. Cover oven interior with foil. 3. Cover shelves with foil. The most accurate method of testing the readiness of joints of meat or whole poultry is to insert a meat thermometer into the thickest part of a joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temp has been reached. Beef -Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 80°C Well Done: 75°C Veal: 75°C TOP OVEN TEMPERATURE CHARTS - Baking Food Preheat Temperature °C Time in mins. Position in Oven Scones Yes 210/220 10-15 Runner 2 from bottom of oven. Small Cakes Yes 180/190 20-25 Runner 2 from bottom of oven. Victoria Sandwich Yes 170/180 20-30 Runner 2 from bottom of oven. Sponge Sandwich (fatless) Yes 180/190 20-25 Runner 2 from bottom of oven. Swiss Roll Yes 200/210 10-15 Runner 2 from bottom of oven. Semi-rich Fruit cakes Yes 150/160 60-75 7 inch Runner 1 from bottom of oven. Rich Fruit Cakes Yes 140/150 Time Dependent on size Runner 1 from bottom of oven. Shortcrust Pastry Yes 190/200 Time Dependent on recipe Runner 1 or 2 from bottom of oven. Puff Pastry Yes 200/210 Time Dependent on recipe Runner 1 from bottom of oven. Yorkshire Pudding Yes 190/200 30-40 Runner 1 or 2 from bottom of oven. Individual Yorkshire Puddings Yes 200/210 20-30 Runner 2 from bottom of oven. Milk Pudding Yes 140/150 90-120 Runner 1 from bottom of oven. Baked Custard Yes 150/160 40-50 Runner 1 from bottom of oven. Bread Yes 200/210 30-45 Runner 1 from bottom of oven. Meringues Yes 100 150-180 Runner 2 from bottom of oven. Note: If soft margarine is used for cake making, temperatures recommended by the manufacturers should be followed. Temperatures recommended in this chart refer to cakes made with block margarine only. MAIN OVEN - THE PRECISION COOKING SYSTEM Cooking temperature ranges The main oven of your new cooker is equipped with a precision electronic cooking system that gives you additional cooking performance, flexibility and features over traditional cooking products. The operation of the controls is covered on page 9. See cooking charts for temperatures and s...

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