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Resumen del manual
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 ofa joint, or the thickest part of poultry thighs, during the cooking period. The meat thermometer will indicate when the required internal temphas been reached. Beef - Rare: 60°C Lamb: 80°C Poultry: 90°C Medium: 70°C Pork: 90°C Well Done: 75°C Veal: 75°C OVEN COOKING CHART BakingTop Oven Cooking Fan Oven Cooking Food PreheatTemperature° C Time in mins. Position inOven Preheat Temperature°C Time in mins. Scones Yes 210/220 10-15 Runner 1 frombottom of oven. Yes 210/220 8-10Small CakesYes180/19020-25Runner 1 frombottom of oven. 170/18015-20Victoria SandwichYes170/18020-30Runner 1160/17020-25Sponge Sandwich(fatless) Yes180/19020-25Runner 1 frombottom of oven. Yes170/19015-20Swiss RollYes200/21010-15Runner 1 frombottom of oven. Yes180/20012-15Semi-rich FruitcakesYes150/16060-75 7 inchRunner 1140/15075-90Rich Fruit CakesYes140/150Time Dependenton sizeRunner 1130/140Dependingon sizeShortcrust PastryYes190/200Time Dependenton recipeRunner 1 frombottom of oven. 190/20045-50Puff PastryYes200/210Time Dependenton recipeRunner 1 frombottom of oven. 190/200Dependenton useYorkshire PuddingYes190/20030-40Runner 2 frombottom of oven. Yes180/19040-45Individual YorkshirePuddingsYes200/21020-30Runner 2 frombottom of oven. Yes190/20020-25Milk PuddingYes140/15090-120Runner 1130/140105-135Baked CustardYes150/16040-50Runner 1140/15040-50BreadYes200/21030-45Runner 1Yes200/21045-50Meringues Yes 100 150-180 Runner 2 frombottom of oven. No 80-90 180-240 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. THE SLOW COOKING ‘S’ SETTING The ‘S’ setting on the main oven thermostat can be used for slow cooking. PREPARING FOOD FOR SLOW COOKING 1. All dishes cooked by the ‘S’ setting should be cooked for a minimum 6 hours. They will ‘hold’ at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. 2. Joints of meat and poultry should be cooked at 170° for 30 minutes before turning to the ‘S’ setting and never be cooked lower than the middle shelf position. 3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs 8oz (2 kg) should not be cooked using the ‘S’ setting. 4. Always stand covered joints on a rack over the meat tin to allow good air circulation. 5. A meat thermometer should be used when cooking pork joints and poultry. The internal temperature of the food should reach at least 88°C. 6. This method is unsuitable for stuffed meat and stuffed poultry. 7. Always bring soups, casseroles and liquids to the boil before putting in the oven. 8. Cover casseroles with foil and then the lid to prevent loss of moisture. 9. Always thaw frozen food completely before cooking. 10. Root vegetables will cook better if cut into small pieces. 11. Adjust seasonings and thickenings at the end of the cooking time. 12. Use the zones of heat in the oven, e.g. meringues and milk puddings can be cooked lower in the oven whilst other dishes requiring greater heat can be cooked above them. 13. Egg and fish dishes need only 1-5 hours cooking and should be included in day cooking sessions, when they can be observed from time to time. 14. Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish. CARE AND CLEANING Switch off the electricity supply and allow to cool before cleaning the cooker. Clean the cooker regularly and wipe up spills soon after they occur to prevent them from becoming burnt on. Never use biological washing powder, caustic cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or oven chemical cleaners of any kind. Before moving your cooker ensure that it is cool and note that it is heavy (approximately 70 kg 155 lbs), so you may require assistance. To move the cooker forward, open the top oven/grill door and with both hands positioned under the roof of the compartment, lift and pull forward. Replace by pushing the cooker backwards. Check that the cooker is level. Take care to ensure that any floor covering is not damaged. OVEN HEAT CLEAN LININGS The oven side linings are coated with a special enamel which has a continuous cleaning action. The higher the oven temperature the more effective the action. In most cases this cleaning operation will proceed during normal cooking. However, if roasting is done frequently, or high temperatures are not used regularly, it may be necessary to run the oven empty at maximum setting for about two hours. It should not normally be necessary to clean the linings with water, but if desired, wipe them over with a soapy cloth, followed by a wipe with a damp clean cloth. REPLACEMENT OF OVEN LIGHT BULB CAUTION: DISCONN...