Using The Oven - Westinghouse WFE517 User Manual

OPERATING THE 120 MINUTE MECHANICAL RINGER TIMER
(Where supplied)
Operating your 120 minute ringer timer
To set the timer, simply turn the knob clockwise to the
required number of minutes.
Note: For any time below ten minutes, turn the knob past
the thirty minute mark, then turn it back to the required
number of minutes.
120MIN TIMER ACCESSORIES ACCESSORIES
14

USING THE OVEN

Fan baking
The temperature in the oven is controlled by a thermostat.
The fan distributes the heat throughout the oven
compartment. This allows:
• Baking on all shelves at the same time with little
variation in browning or cooking.
• Cooking at slightly lower temperatures.
• Cooking from a cold start so there is no need to
preheat the oven – this is good for casseroles and
fruit cakes.
• Good cooking results for cream mixtures, rich pastries
and bread but with these foods, preheating the oven
for 10 to 15 minutes is required.
Defrosting
• Defrosting uses air that is circulated by the fan.
• You should defrost food before cooking it.
• You can also use the defrost function to raise yeast
dough and dry fruit, vegetables and herbs.
Condensation
Condensation fogs the oven door and happens when
you are cooking large quantities of food from a cold start.
You can minimise condensation by:
• keeping the amount of water used in cooking to
a minimum;
• making sure that the oven door is firmly closed;
• cooking casseroles with a lid.
NOTE: If you are using water in cooking, this will turn to
steam and may condense outside the oven. This is not a
problem or a fault.
Cooking guide
• Select the correct shelf location for food being cooked.
• The grill tray can be used in the oven as a baking dish.
• Make sure dishes will fit into the oven and remove
unnecessary trays or dishes 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 splattering 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.
Oven shelf location
Your oven comes with formed "easy clean" runners that
allow five positions for shelves These are numbered from
1 (the lowest shelf position) to 5 (the highest shelf position).
See diagram.
To give maximum space above and below the shelves,
load them in this way:
• When cooking with 1 shelf, use position 3.
• When cooking with 2 shelves, use positions 2 and 4.
Not a shelf
position
5
4
3
2
1
5 shelf positions
15
USING THE OVEN