Oven Furniture - Belling Built In Pyrolytic Users Manual Handbook

S Slow cooking
• Make sure that frozen foods are thoroughly thawed before cooking.
• Do not slow cook joints of meat or poultry weighing more than
2¼kg/4½lb.
• Preheat the oven to 170°C and cook for 30 minutes, then adjust the oven
control to
• Slow cooking times will be about 3 times as long as conventional cooking
times.
• Do not open the oven door unnecessarily during slow cooking, as this will
result in heat loss at low temperatures, and significantly increase the cook-
ing time.
• Always use dishes with tightly fitting lids. To rectify badly fitting lids, place
foil over the dish underneath the lid.
Defrosting
Small or thin pieces of frozen fish or meat - e.g. fish filets, prawns & mince will
take approximately 1-2 hours.
Placing the food in a single layer will reduce the thawing time.
A medium sized casserole or stew will take approximately 3-4 hours.
A 1½kg/3lb oven ready chicken will take approximately 5 hours, remove the
giblets as soon as possible.
BE SAFE
• Do not defrost stuffed poultry using this method.
• Do not defrost larger joints of meat and poultry over 2kg/4lb using this
method.
• Never place uncooked food for defrosting next to cooked food which is to
be cooled, as this can lead to cross contamination.
• Defrosting meat, poultry and fish can be accelerated using this method,
but make sure they are completely thawed before cooking thoroughly.
Place meat and poultry on a trivet in a meat tin.

Oven furniture

Oven shelves
The oven shelf must be positioned with the up-stand at the rear of the oven
and facing upwards.
9.901
S for the remainder of the cooking time.
10