Westinghouse WVEP615 User Manual page 32

USING YOUR OVEN (CONTINUED)
Oven shelves
TIPS & INFORMATION
IMPORTANT
• Select the correct shelf location for food being
cooked.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
• After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This will
prevent the splattering of oil on the sides of the oven
and the oven door. Polyunsaturated fats can leave
residue which is very difficult to remove.
• When cooking things which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
• For sponges and cakes use aluminium, bright finished
or non-stick utensils.
• Always remove unnecessary trays or dishes when
roasting or baking.
Use the oven efficiently, by cooking many trays of food at
the same time. For example:
• Cook 2 trays of scones, small cakes or sausage rolls.
• Cook a roast dinner at the same time as you cook
chips or vegetables.
It is not recommended to use more than 2 shelves at a time.
When cooking with 2 shelves use an oven fan function.
Roasting meat
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to wrap
your meats in an oven roasting bag or foil to prevent
fats and oils from splattering, making it easier to clean
your oven.)
• Use the grill/oven dish and grill insert. Place the meat
on the insert.
• Do not pierce the meat, as this will allow juices to escape.
• When the meat is cooked, take the roast out of the oven,
wrap in aluminium foil and leave to stand for about 10
minutes. This will help retain the juices when the meat
is carved.
The table shows temperatures and cooking times for
different kinds of meat. These may vary depending on the
thickness or bone content of the meat.
32
USING YOUR OVEN
RECOMMENDED
MEAT
TEMPERATURE
0
Beef 200
Lamb 200
Veal 180
Pork 200
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
• Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
RECOMMENDED
MEAT
TEMPERATURE
Chicken 180
Duck 180 - 200
Turkey 180
Fish 180
Oven shelf location
The oven has 5 positions for shelves (as shown in the
diagram below). To give maximum space above and
below the shelves, load them in this way:
When cooking with 1 shelf, position at 1 or 2.
When cooking with 2 shelves, position them at 2 and 4.
For more detailed shelf locations. Refer to cooking tables
for individual cooking functions.
MINUTES
RESULT
C PER KG
Rare 35 - 40
Medium 45 - 50
Well done 55 - 60
Medium 40
Well done 60
Well done 60
Well done 60
MINUTES PER KG
C
0
45 - 50
60 - 70
40 - 45 (<10kg)
35 - 40 (>10kg)
20
5
4
3
2
1