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Instructions (Cont.)
Cooking and baking tips
• Before switching on: Before cooking, check that any accessories that are not
required are removed from the oven and that only the baking tray and/or the
oven rack are positioned on the appropriate shelf support(s).
• Preheating: Unless your recipe states otherwise, always preheat the oven and
wait until the thermostat light has gone off before placing food inside the oven
chamber. You can choose not to preheat when using the fan-forced mode;
however, in such a case you may need to extend the given cooking time by
approximately 10 minutes.
• Positioning food: Place cooking and baking dishes in the centre of the oven
rack and leave gaps between dishes to allow air to circulate.
• Cooking times: If your recipe or food packaging gives no specific guidance
for cooking in fan-forced mode, you can generally reduce the cooking time and
temperature by 10% from the information given for a conventional oven.
• Baking tins: Whenever possible, choose dark baking tins. Dark tins conduct
heat better and shorten the baking time. Place baking tins directly on the rack.
• Roasting meat: Covering a roast or wrapping it in foil will preserve its juices and
the oven will remain cleaner. However, the roast will cook faster in an uncovered
pan. Use heatproof ovenware with handles resistant to high heat. When roasting/
grilling meat directly on the oven rack, place the baking tray (with a small amount
of water when roasting) underneath to catch spills.
• Grilling meat: Grilling is especially suitable for cooking sausages, steaks, chops
and fish fillets, or for browning and crisping the skin of a small roast. Turn the
meat over after half the grilling time has elapsed. Thinner slices will require only
one turn, for larger chunks you might need to repeat the procedure. Always use
barbecue tongs for turning meat.
• Packaged food: When cooking packaged food, always refer to the package
instructions for guidance on cooking temperatures, times and cooking modes.
Once familiar with the performance of your electric oven, temperatures and
times can be varied to suit personal preference.
• Frozen food: Always defrost frozen foods thoroughly before cooking, unless
packet instructions specifically mention to "cook from frozen". Use the defrost
setting for rapid defrosting, or defrost food slowly in the refrigerator.
• Condensation: Roasting large chunks of meat may produce excessive steam
and condensation forming at the oven door. This is quite normal and does not
affect the operation of the oven. At the end of cooking, take the roast out of the
oven to rest and wipe the oven door thoroughly.
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