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Because the fan oven cooks so efficiently, we
recommend that when cooking any recipes not
designed for a fan oven, you reduce the temperature
by about 25°C and the time by about 10 minutes in
the hour. If large quantities are being cooked it will
be necessary to increase the cooking time
somewhat to compensate for the extra oven load.
Unless otherwise indicated in the charts, food is
placed in a cold oven, i.e. without preheating.
If food is placed in an already hot oven, the
suggested cooking time should be reduced,
depending on the type and quantity of food being
cooked.
It should be noted that at the end of a cooking
period there may be a momentary puff of steam
when the oven door is opened, this will disperse in a
few seconds and is a perfectly normal characteristic
of an oven with a good door seal.
Oven Positions
Since the distribution of heat in the fan oven is very
even, most foods will cook satisfactorily on any shelf
position, but the shelves should be evenly spaced:
To ensure even circulation do not use meat pans
larger than 390x300mm (15ins x 12ins) and baking
trays no larger than 330 x 255mm (13ins x 10ins),
these should be positioned centrally on the oven
shelf.
! Do not fit shelves upside down.
! Never use more than 3 shelves in the oven as air
circulation will be restricted.
! Food or cooking utensils should not be placed on
the floor of the oven.
To avoid unnecessary cleaning, rod shelves which
are not in use should be removed from the oven.
Main Oven - Fan Oven Cookery Notes
Temperature and Time
The oven is provided with two shelves. A third is
available as an optional extra, contact Genuine Parts
and Accessories Hotline (see back page) for further
information.
If three shelves are used to cook large quantities of
food for home freezing or parties, it may be
necessary to increase the cooking times given in the
charts by a few minutes, to allow for the loss of heat
due to the extra time taken to load the oven, and the
larger mass of food.
Baking trays should allow an equal gap on all sides
of the oven.
To prepare meat and poultry for Roasting in your
Fan Oven
• Wipe the meat or poultry, dry well and weigh it.
Meat which has for been stored in a refrigerator
should be allowed to come to room temperature
before cooking, and frozen meat or poultry must
be completely defrosted before placing in the
oven.
• The weight of any stuffing used should be added
before calculating the cooking time.
• Place meat/poultry in the main oven meat pan
supplied with your cooker. Small joints weighing
less than 1.75kg (31/2 lbs) should be roasted in
a smaller meat pan/tin - or they may be 'pot
roasted' - a small joint or a large meat pan
causes unnecessary oven splashing and
evaporation of meat juices.
• Additional fat should not be added, except for
veal, very lean meat or poultry which can either
be 'larded' with fat bacon or brushed very
sparingly with cooking oil or melted fat.
• Beef, lamb, mutton and poultry may be dusted
lightly with seasoned flour to give a crisp outer
surface. The skin of duck and goose should be
pricked to release excess fat during cooking,
and the rind of pork should be scored, brushed
lightly with oil, and rubbed with salt to give crisp
crackling.
• Meat and poultry wrapped in, or covered with a
tent of aluminium foil will be juicy and tender.
Roasting bags offer the same advantages.
Always follow the manufacturer's pack
instructions, and remember to reduce the
temperatures given for conventional ovens by
approximately 25°C and the time by
approximately 10 minutes per hour.
• Potatoes for roasting only require to be brushed
with cooking oil or melted fat.
• It is not necessary to baste when roasting in an
electric oven and stock or liquid should not be
added to the meat pan since this only causes
unnecessary soiling, steam and condensation.
Frozen Meat and Poultry
! Joints of meat and whole birds should be
defrosted slowly, preferably in a domestic
refrigerator (allowing 5-6 hours per 450g,1 lb), or at
room temperature (allowing 2-3 hours per 450g, 1
lb).
! Frozen meat or poultry must be completely
defrosted before placing in the oven.
! It is essential to wash thoroughly and cook meat
and poultry immediately after defrosting.
GB
19
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