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Resumen del manual
Any other vessel could be unstable. The Handyrack fits on the oven door. Food cooking on it is easy to attend to, because it’s accessible when the door is open. It can be fitted at two different heights. One of the oven racks must be removed and the other positioned to suit. When the Handyrack is used in its highest position, other dishes can be cooked on the bottom shelf position of the oven or standing on the base of the oven When the Handyrack is used in its lowest position, other dishes can be cooked on the second rack position of the oven or standing on the base of the oven. To fit the Handyrack, locate one side of it on the door bracket. Then spring the other side out to clip it onto the other bracket. Main Oven racks the rack guard should be at the back pointing upwards As well as the flat racks some models are supplied with drop racks The drop racks increases the possibilities for oven rack spacing. fl at rack drop rack The oven racks can be easily removed and refi tted. Pull the rack forward until the back of the rack is stopped by the rack stop bumps in the oven sides. Lift up the front of the rack so the back of the rack will pass under the rack stop and then pull the rack forward. 18 Using your Range To refit the rack, line up the rack with a groove in the oven side and push the rack back until the ends hit the rack stop. Lift up the front so the rack ends clear the rack stops, and then lower the front so that the rack is level and push it fully back. Tall oven racks The tall oven is supplied with four normal cooking racks and a plate warming rack. When using the tall oven you can cook on all four racks at the same time; but make sure they are well spaced out to allow the hot air to circulate. Steam When cooking foods with high water content (e.g. oven fries) there may be some steam visible at the grille at the rear of the cooktop. This is perfectly normal. Oven light Press the button to turn on the Main oven light. If the oven light fails, turn off the power supply before you change the bulb. See the ‘Troubleshooting’ section for details on how to change an oven light bulb. 19 Using your Range Multi-function (Left hand) Oven cooking guide Remember - not all functions will be suitable for all food types. The oven control settings and cooking times given are intended to be used only as a guide. Individual tastes may require the temperature to be altered to provide a preferred result. Food is cooked at a lower temperature in a convection oven than in a conventional oven. When using recipes, reduce the temperature by 20°F and the cooking time by 5-10 minutes. The temperature in the convection oven is the same thoughout ensuring uniform results. The racks should not be fitted directly one above the other. When cooking on more than one rack always leave at least one runner space between them. Place baking sheets, individual cake tins or baking dishes centrally on the oven rack. For best results pre-heat the oven until the oven indicator light goes out. Cooking chart - Fan assisted oven mode Food Temp Oven Rack Position Approximate Cooking Time Cup cake 340°F 2-4 20 min Scone (British) 350°F 2-4 15 min Deep apple pie 350°F 2-4 45 min interchange after 25 minutes according to size. Plate tart 375°F 2-4 45 min interchange After 25 minutes according to size. Fruit cake 8” x 3 1/2” 225°F 3 1 hr 45 min - 2 hr Puff pastry 425°F 3 - 5 15-40 mins according to size. Interchange 2/3rds through cooking time Angel food cake 325°F 3 50 - 60 minutes Brownies 350°F 2-4 25 - 30 min interchange after 15 minutes Muffins 350°F 2-4 25 - 25 min interchange after 15 minutes Cookies 350°F 2-4 10 - 15 min interchange after 8 minutes Pound cake 350°F 3 40 - 60 minutes For roast meats and poultry refer to the Convection oven guide - reduce cooking time slightly. Ensure meat and poultry is fully cooked before serving 20 Using your Range Cooking chart Conventional Oven Convection Oven Approximate Cooking Time Food Temp Rack Position Temp FISH 375°F 3 350°F Fillets 15-20mins. 375°F 375°F 3 3 350°F 350°F Whole 10mins.per lb + 10mins. Steaks according to thickness. ROAST MEATS Beef with bone 325°F 2-3 300°F 20-25mins. per lb + 20-25mins. Beef without bone Lamb Pork 400°F 325°F 400°F 325°F 400°F 325°F 400°F 2-3 2-3 2-3 2-3 2-3 2-3 2-3 375°F 300°F 375°F 350°F 375°F 300°F 375°F 15-20mins. per lb + 15-20mins. 30-35mins. per lb + 30-35mins. 20-25mins. per lb + 20-25mins. 30-35mins. per lb + 30-35mins. 25-35mins. per lb + 25-30mins. 35-40mins. per lb + 35-40mins. 25-30mins. per lb + 25-30mins. Stuffed and rolled - Add approx. 10 mins. per lb to above cooking times or cook at 390°F for 20mins. then 320°F for remainder. THOROUGHLY THAW FROZEN MEAT AND POULTRY BEFORE COOKING. POULTRY Chicken 325°F 2-3 300°F 20-25mins. per lb + 20-25mins. 400°F 2-3 375°F 15-20mins. per lb + 15-20mins. Turkey 325°F 1-3 300°F 20-25mins. per lb + 20-25mins. 400°F 1-3 375°F 15-20mins. per lb + 15-20mins. Stuffed Poultry - Cook at 390°F or at 390°F for 20mins. th...