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General guidelines
This range has been designed to utilise the bake burner, broiler and cavity fan in different
combinations to provide you with enhanced performance. The variety of functions, allows
you to cook all food types to perfection.
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Ensure all functions are used with the oven door closed.
Baking
For best results when baking, always pre-heat your oven.
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Single shelf cooking: place your baking on a shelf that will position the top of your pan
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near the centre of the oven.
Multi shelf cooking: Always leave a space between shelves to allow the air to circulate.
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Broiling
Always broil with the oven door completely shut.
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Always keep a close watch on your food to avoid charring or burning.
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If you use glass or ceramic pans, be sure they can withstand high oven temperatures.
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For thinner cuts of meat, or for toasting or browning foods, use a higher shelf position.
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Thicker cuts of meats should be broiled on lower shelves or at a lower broil setting to
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ensure even cooking.
Roasting
Boneless, rolled or stuffed roasts require longer than roasts containing bones. Poultry
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should be well cooked with the juices running clear and a minimum internal temperature
of 165°F (75°C).
Always roast meat fat side up.
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Use a meat thermometer to determine when meat is cooked.
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Always rest the meat for at least 10 minutes after roasting to allow the juices to settle.
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The meat will continue to cook for a few minutes after removing it from the oven.
COOKING GUIDE
OVERVIEW IMAGE
Oven elements
1 broil burner
2 cavity fan
3 bake burner (concealed)
Setting
in the main cavity
BROIL
Turn both the
OVEN MODE
dials to
The temperature is automatically
BROIL.
calibrated for optimal broiling.
and
TEMPERATURE
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