Oven Cooking Guide - Stanley Supreme DF User Manual

Oven Cooking Guide

Cooking Hints
When using the fan ovens, reduce conventional oven
settings by 10ºC - 20ºC and cooking time by up to 10
minutes for every hour.
Fan oven cooking is particularly suitable for baking on
several shelves at one time.
The wire shelves should always be pushed firmly to the
back of the oven.
Baking trays, meat tins etc. should be placed level
centrally on the oven shelves. Keep all trays and
containers away from the sides of the oven, as
ovenbrowning of the food may occur.
For even browning, the maximum recommended size of
baking tray is 300mm x 240mm (12" x 9
When the oven is on, do not leave the door open for
longer than necessary, otherwise the knobs may get very
hot.
Always leave a 'fingers width' between dishes on the
same shelf, and between dishes and the sides of the
oven, this allows the heat to circulate freely around them.
The base of a pastry dish can be browned by pre-heating
the baking tray for 15 minutes before placing the dish in
the centre of the tray.
Where dishes may boil and spill over during cooking,
place them on a baking tray.
Please remember that all cookers vary - temperatures in
the new Aga Masterchef ovens may differ to those other
cookers. Settings and cooking times can be changed to
suit individual tastes. It is important to check that food is
piping hot before serving.
The cooking chart is a general guide but times and
temperatures may vary according to individual recipes.
The meat sections should be used as a general guide but
may vary according to the size, shape of joint on or off the
bone.
Thaw frozen joints before cooking them.
The times are for open roasting, If covered allow extra
time.
The turkey/chicken is cooked when the juices run clear
when pierced with a skewer. If the juices are still pink
continue to cook checking every 15 minutes.
Do not place the shelf or food on the base of the ovens.
Steam
When cooking foods with high water content (e.g. oven
chips) there may be some steam visible at the grille at the
rear of the hotplate.
Condensation may form on the cooker. This is quite
normal and nothing to worry about. The condensation
forms when heat and moisture are present. Whenever
possible try to make sure that food which contains a lot of
moisture for example casseroles are covered. If you do
notice any condensation, wipe it up straight away. Do not
leave food in the oven to cool after it has been switched
off.
Cooking high moisture content foods can create a 'steam
burst', when the oven door is opened. When opening the
oven stand well back and allow any steam to disperse.
General
1 / ").
2 The fan ovens are fitted with side, roof and back panels
that are coated with a special enamel that partly cleans
itself. The oven liners (see Cleaning the cooker) work
better when fat splashes are avoided. Cover meat when
cooking.
To reduce fat splashing when you add vegetables to hot
fat around a roast, dry them thoroughly and brush lightly
with cooking oil.
For more on cleaning the ovens see the 'Cleaning the
cooker' section of these instructions.
Do not allow young children to stand on the drop
down oven doors.
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