Belling KENSINGTON User manual

KENSINGTON
User manual - EC (100 cm)

2
COUNTRIES OF DESTINATION:
GB - Great Britain
IE - Ireland
DE - Germany
ES - Spain
FR - French
IT - Italy
PL - Poland
NL - Netherlands
SE - Sweden
CN - China
NZ - New Zealand
AU - Australia
TO CONTACT BELLING ABOUT YOUR
APPLIANCE, PLEASE CALL:
Customer Care Helpline
0344 815 3746
In case of diculty within the UK
Warranty Registration
0800 952 1068
Spares Store
0344 815 3745
To register your appliance online:
www.belling.co.uk
To contact us by email:
[e-mail]
To register your appliance by mail: Please
complete the warranty card and return to
the address supplied
Alternatively general, spares and service
information is available from our website
at: www.belling.co.uk
Calls are charged at the basic rate, please check with
your telephone service provider for exact charges
Your new appliance comes with our 12-month
guarantee (UK only), protecting you against electrical
and mechanical breakdown. To register, please
complete the registration form included, register
online or by phone. For full terms & conditions of the
manufacturer’s guarantee, please refer to the website
above. In addition, you may wish to purchase an
extended warranty. A leaflet explaining how to do this
is included with your appliance.
Our policy is one of constant development and
improvement, therefore we cannot guarantee
the strict accuracy of all of our illustrations and
specifications. Changes may have been made
subsequent to publishing.
Glen Dimplex Home Appliances, Stoney Lane,
Prescot, Merseyside, L35 2XW

3
INTRODUCTION 
SAFETY 
GETTING TO KNOW YOUR PRODUCT 
USING YOUR APPLIANCE 
USING THE HOB 
USING THE GRILL 
USING THE MAIN OVEN  FANNED 
COOKING GUIDE 
BAKING GUIDE 
ROASTING GUIDE 
CLOCKPROGRAMMER 
REMOVING SHELF RUNNERS 
CLEANING YOUR APPLIANCE 
TECHNICAL DATA 
CONTENTS

4
INTRODUCTION
Thank you for buying this British-built appliance from
us.
This user guide book is designed to help you through
each step of owning your new product.
Please read it carefully before you start using your
appliance, as we have endeavored to answer as many
questions as possible, and provide you with as much
support as we can.
General information, spares and service information is
available from our website.
If you should find something missing from your
product or have any questions that are not covered
in this user guide, please contact us (see contact
information inside the front cover).
EUROPEAN DIRECTIVES
As a producer and a supplier of cooking appliances we
are committed to the protection of the environment
and are in the compliance with the WEEE directive.
All our electric products are labelled accordingly with
the crossed out wheeled bin symbol. This indicates, for
disposal purposes at end of life, that these products
must be taken to a recognized collection points, such
as local authority sites/local recycling centres.
This appliance Complies with European Community
Directives (CE) for household and similar electrical
appliances and Gas appliances where applicable.
This appliance conforms to European Directive
regarding Eco design requirements for energy-related
products. Our policy is one of constant development
and improvement, therefore we cannot guarantee
the strict accuracy of all of our illustrations and
specifications – changes may have been made
subsequent to publishing.
DISPOSAL OF PACKAGING
MATERIAL
The packaging materials used with this
appliance can be recycled. Please dispose of
the packaging materials in the appropriate
container at your local waste disposal
facilities.

5
SAFETY
WARNING
6Never put items directly on the base
of the oven or cover the oven with foil,
as this can cause the base element to
overheat.
6Accessible parts may become hot when
the grill is in use. Children should be kept
away
6Do not place articles on or against the
appliance.
6Always switch off your appliance and
allow it to cool down before you clean
any part of it.
6Although every care has been taken to
ensure this appliance has no sharp edges,
we recommend that you wear protective
gloves when installing and moving this
appliance. This will prevent injury.
6This appliance must be fitted to a switch
providing all pole disconnection with a
minimum contact separation of 3mm.
6Connection should be made with a
suitable flexible cable with a minimum
temperature of 70°C.
6Do not use a steam cleaner on any
cooking range, hob or oven appliance.
6If your appliance is fitted with a lid, any
spillage should be removed from the lid
before opening. The hob surface should
be allowed to cool before closing the lid
(if fitted).
6To avoid electric shock, ensure that the
appliance is switched off before replacing
the lamp.
6The appliance is not intended to be
operated by means of an external timer
or separate control system.
6Unattended cooking on a hob with fat or
oil can be dangerous and may result in
fire.
6NEVER try to extinguish a fire with water,
but switch off the appliance and then
cover the flame with a lid or damp cloth.
6Danger of fire: Do not store items on the
cooking surfaces.
6Only use hob guards designed by the
manufacturer of the cooking appliance
or indicated by the manufacturer of the
appliance in the instructions for use as
suitable or hob guards incorporated in
the appliance. The use of inappropriate
hob guards can cause accidents.
6If the cooker is placed on a base,
measures have to be taken to prevent the
appliance slipping from the base.
6The cooking process has to be supervised.
A short term cooking process has to be
supervised continuously.
6This appliance must not be installed
behind a decorative door in order to avoid
overheating.
6Ensure shelving is correctly installed. See
the sections on the shelf runners and
shelf location within this book.
6This appliance is for cooking purposes
only. It must not be used for other
purposes, for example room heating.

6
CAUTION
6If the hob surface is cracked, broken or
shattered, switch off the appliance to
avoid the possibility of electric shock and
call for a service engineer’s visit.
6During use the appliance becomes hot.
Care should be taken to avoid touching
heating elements.
6Children less than 8 years of age shall
be kept away unless continuously
supervised. This appliance can be
used by children aged from 8 years
and above and persons with reduced
physical sensory or mental capabilities
or lack of experience and knowledge
if they have been given supervision or
instruction concerning the use of the
appliance in a safe way and understand
the hazards involved. Children shall not
play with the appliance. Cleaning and
user maintenance shall not be made by
children without supervision.
6Do not use harsh abrasive cleaners or
sharp metal scrapers to clean the oven
door glass or the hob, since they can
scratch the surface, which may result in
shattering of the glass.
FIRE SAFETY ADVICE
6If you do have a fire in the kitchen, don’t
take any risks – get everyone out of your
home and call the Fire Service.
If you have an electrical fire in the
kitchen:
1. Pull the plug out, or switch off the
power at the fuse box – this may be
enough to stop the fire immediately
2. Smother the fire with a fire blanket,
or use a dry powder or carbon dioxide
extinguisher
6Remember: never use water on an
electrical or cooking oil fire.
OTHER SAFETY ADVICE
6Servicing should be carried out only by
authorised personnel.
6Do not operate the appliance without the
glass panel correctly fitted.
6There is a risk of electric shock, so always
make sure you have turned off and
unplugged your appliance. Always allow
the product to cool down before you
change a bulb.
6Do not modify the outer panels of this
appliance in any way.
6This appliance must be earthed.
6The appliance must never be
disconnected from the mains supply
during use, as this will seriously affect
the safety and performance, particularly
in relation to surface temperatures
becoming hot and gas operated parts
not working efficiently. The cooling fan
(if fitted) is designed to run on after the
control knob has been switched off.

7
GETTING TO KNOW YOUR PRODUCT
4Note: Your appliance layout may differ
depending on the model.
HOB
3 1
1
2
2
4
5
1Small Left hand rear
Right hand front
2Medium Left hand front
Right hand rear
3Warming zone Left
4Large Middle
5Hot hob warning display
100/110cm
3
2
1
4
5
1Fascia
2Top Oven/Grill
3Conventional oven
4Fanned oven
5Storage drawer
CONTROL PANEL
16 3 64
5 5
3
5
8 8
1Cook Zones 6Grill
3Oven 8Hob and Oven controls
4Clock/Programmer
5Thermostat indicator

8
OVEN CONTROLS
Oven
OFF
60
8
0
120
140
1
60
180
200
220
240
S
Top Oven/Grill
OFF
60
80
100
120
140
160
180
200
22
0
240
260
Single Grill
OFF
1
7
8
2
3
4
5
6
Dual Grill
OFF
1
2
3
4
5
1
2
3
4
5
D
u
a
l
G
r
i
l
l
S
i
n
g
l
e
G
r
i
l
l
APPLIANCE FUNCTIONS
4Note: Your oven may not have all of the
functions shown here. We recommend
for best cooking results, please preheat
your oven for 15 minutes and 3−5
minutes for grilling.
Intense Baking
Base Heat with Fan
S
Slow Cook
Fanned Grill
Oven Selector Control
Conventional Grill
Top Heat
Lights Only
Defrost
Conventional oven
Fanned Oven
Low Grill
Single Grill
Dual Grill
Base Heat

9
USING YOUR APPLIANCE
OVENS AND GRILL
Main Oven & Top Oven Grill
When using the top oven or main oven, the red
thermostat indicator light will come on until the
selected temperature is reached.
When the Top oven/grill or grill is switched on, the
cooling fans come on to keep the fascia and control
knobs cool during cooking/grilling. The cooling
fans may operate when the main ovens are in use,
depending on the temperature setting. The fans may
continue to operate for a period after the oven/grill
has been switched off. During use the fan may cycle
on and off, this is normal.
6Important: Never put items directly on
top the base of the oven, or cover the
oven base with foil, as this may cause
the element to overheat. Always position
items on the shelf.
Top Oven – Grill
6The door must be OPEN when the grill is
used.
Main Oven – Grill
6The door must be CLOSED when the
grill is used for fanned and conventional
grilling.
GRILL PAN, TRIVET AND
DETACHABLE GRILL PAN HANDLE
The grill trivet (inside the grill pan) can be inverted
to give a high or low position, or it may be removed.
The speed of grilling can be controlled by selecting a
higher or lower shelf position, or adjusting the grill
setting.
Inverted
6The door must be open when the grill is
used for conventional grilling.

10
HOB
Hot Hob warning (if fitted)
A light appears on the hob display when the surface
becomes hot. This light will illuminate when any cook
zone is in use and will remain lit until the surface has
cooled down.

11
USING THE HOB
SAFETY
6Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
6Do not place aluminium foil or plastic
utensils on the ceramic glass, as they may
melt and damage the surface.
6Do not use the ceramic glass hotplate
surface for storage.
6When cooking with fat or oil, never leave
unattended.
6Turn pan handles to a safe position, so
they are out of reach of children, not
overhanging the appliance, and cannot be
caught accidentally.
6Position pans over the centre of the
hotplate elements.
6Do not use the hob as a chopping board
or a storage area, as this increases the
likelihood of it being damaged – e.g.;
plastic utensils placed on a warm hob
may melt onto it, and damage the
ceramic glass surface.
6Be careful when cooking foods in salted
water, or foods containing large amounts
of sugar, syrup or jam – if they are spilled
onto hot areas of the hob they may
damage it.
6Lift pans onto and off the surface, rather
than sliding them across the surface, to
avoid marks and scratches.
6If you use a wet paper towel to remove
spills from a warm heating area of the
hob, be careful to avoid steam burns.
6Do not use abrasive powder cleaners,
metal wire wool pads, impregnated
plastic pads, detergents, bleaches,
bath stain removers, or chemical oven
cleaners; all these types of products will
damage the ceramic glass.

12
USING THE GRILL
BEFORE YOU START GRILLING. . . .
Before you use the grill, make sure you have placed the
grill shelf in the position you need as once the grill is
on you may injure yourself if you try to move the shelf.
 Do not close the door while the grill is in use.
 Turn the top oven control knob to the required grill
setting.
 Turn the grill control knob (if fitted) to the heat
setting you require.
 To switch off, return the control knob(s) to the ‘off’
position.
 The cooling fan will come on during use, and may
continue to run for some time afterwards.
 To adjust your results, you can turn the grid over,
or remove it altogether.
 The dual grill uses all of the top element and is
ideal for grilling large quantities of food.
 The single grill uses part of the element only, and
is better suited to grill smaller amounts of food.
THE GRILL PAN
This appliance comes with a grill pan and trivet.
SHELF & TRIVET ADJUSTMENTS
Speed of grilling can be adjusted by changing the shelf
position or the turning the trivet.
 High: For thin foods and toasting
 Low: For thicker meat pieces.
ALUMINIUM FOIL
6Never cover the grill pan or grill trivet
with foil, or allow fat to build up in the
grill pan, as this creates a fire hazard.
6Accessible parts may become hot when
the grill is in use. Children should be kept
away
TYPES OF GRILL
THE COOLING FAN
During use the fan may cycle on and off, this is
normal.
When the grill is switched on, the cooling fan comes
on to keep the fascia and control knobs cool during
grilling. The fan may continue to operate for a period
after the grill has been switched off.

13
USING THE MAIN OVEN - FANNED
6Accessible parts may be hot when the
oven is used. Young children should be
kept away.
OVEN FURNITURE
Oven shelves
The oven shelf must be positioned with the upstand at
the rear of the oven and facing upwards.
4Extra shelves may be ordered from your
local supplier.
Baking tray and roasting tins
For best cooked results and even browning, the
recommended size baking trays and roasting tins that
should be used are as follows;
 Baking tray 350mm x 250mm
This size of baking tray will hold up to 12 small cakes.
 Roasting tin 370mm x 320mm
4Position baking trays and roasting tins on
the middle of the shelves, and leave one
clear shelf-position between shelves, to
allow for circulation of heat.
4We recommend that you use good quality
cookware. Poor quality trays and tins may
warp when heated, leading to uneven
baking results.
Shelf positions
As a general guide, when cooking frozen or chilled
food, use the highest possible shelf position, while
allowing some clearance between the food and the top
element. Follow the instructions given on packaging.
To help the air circulate freely
Position the shelves evenly within the oven and
maintain a clearance from the oven roof and base.
If more than one cooking dish or baking tray is to be
used on a shelf, leave a gap of at least 25mm between
the items themselves and the oven interior.
The cooling fan
The cooling fan may operate when the main oven is
on and may continue to operate for a period after the
oven has been switched off.
Aluminium Foil
6Use foil only to cover food or cooking
dishes, using foil to cover the shelves or
oven base creates a fire hazard.

14
WHEN USING THE OVEN
As part of the cooking process, hot air is expelled
through a vent at the top of the oven(s). When opening
the oven door, care should be taken to avoid any
possible contact with potentially hot air, since this
may cause discomfort to people with sensitive skin.
We recommend that you hold the underneath of the
oven door handle.
To switch on the oven
 Turn the oven control knob(s) to the required
setting.
The white thermostat neon (if fitted) will come
on until the selected temperature is reached and
then go off; it will turn on and off periodically as
the thermostat operates to maintain the selected
temperature.
 To switch off, return the control knob to the off
position.
Preheating
Fanned oven
When cooking sensitive items such as souffle and
Yorkshire puddings or, when cooking bread, we
recommend that the oven is preheated until the neon
switches off for the first time. For any other types of
cooking, a preheat may not be required.
Conventional oven
Preheating is always required
Manual Operation (Left hand oven only)
The programmer must be set to manual operation
before the main oven can be used. If A (Auto) is on the
programmer display, return the oven to manual by
pressing the plus and minus buttons simultaneously
or the Menu button where applicable. Any programme
which has been set is cancelled.
Cooking with a fanned oven
6As this is a high efficiency oven, you may
notice the emission of steam from the
oven when the door is opened. Please
take care when opening the door.
If you are used to cooking with a conventional oven
you will find a number of differences to cooking with
a fan oven which will require a different approach:
There are no zones of heat in a fan oven as the
convection fan at the back of the oven ensures an even
temperature throughout the oven.
This makes it ideal for batch baking – eg; when
planning a party as all the items will be cooked within
the same length of time.
4Foods are cooked at a lower temperature
than a conventional oven, so
conventional recipe temperature may
have to be reduced. Please refer to the
conversion chart.
4Preheating is generally not necessary as a
fan oven warms up quickly.
4There is no flavour transference in a fan
oven, which means you can cook strong
smelling foods such as fish at the same
time as mild foods – eg; milk puddings.
4When batch baking foods that will rise
during cooking – eg; bread – always
ensure that enough space has been left
between the shelves to allow for the rise.
Notes:
4When 2 or more shelves are being used, it
may be necessary to increase the cooking
time slightly.
4Because the 2 oven shelves are wider
than in many ovens, it is possible to
cook 2 items per shelf – eg; 2 victoria
sandwiches or 2 casseroles.

15
4When roasting meats, you will notice that
fat splashing is reduced, which is due in
part to the lower oven temperatures, and
will help keep cleaning of the oven to a
minimum.
4Because a fan oven has an even
temperature throughout the oven, there
is no need to follow the shelf positions
given in the baking guide.
4There is no need to interchange dishes
onto different shelves part way through
cooking, as with a conventional oven.
Keep Warm (Setting or 70°C)
This setting temperature is set to allow the user to
keep food warm without over cooking. This setting can
also thaw frozen foods, or warm plates.
4Do not use this as a cooking function.
Defrosting and cooling in the main oven
To defrost frozen foods, turn the main oven control
to the Bread Proving position, place the food in the
centre of the oven and close the door.
To cool foods after cooking prior to refrigerating or
freezing, turn the main oven control to the defrost
position and open the door.
Defrosting times
4Small or thin pieces of frozen fish or
meat – eg; fish filets, prawns & mince
will take approximately 1 – 2 hours.
4Placing the food in a single layer will
reduce the thawing time.
4A medium sized casserole or stew will
take approximately 3 – 4 hours.
4A 1½kg/3lb oven ready chicken will
take approximately 5 hours, remove the
giblets as soon as possible.
Be safe
4Do not defrost stuffed poultry using this
method.
4Do not defrost larger joints of meat and
poultry over 2kg / 4lb using this method.
4Never place uncooked food for defrosting
next to cooked food which is to be cooled,
as this can lead to cross contamination.
4Defrosting 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.

16
COOKING GUIDE
GRILL
Food Type Time Approx (mins)
Bacon 8 - 15
Sausages 12 - 15
Chops
- Lamb 10 - 15
- Pork 15 - 25
Toast
- 2 rounds 1 - 2 (per side)
- 4 rounds 1 - 2 (per side)
Bread products
- Buns 1 - 2 (per side)
- Tea cakes 1 - 2 (per side)
Cheese on toast
- 2 rounds 4 - 5
- 4 rounds 4 - 5
Fish
- Fillets 10 - 15
Chicken
- Fillets 20 - 30
Beef Steaks
- Rare 7 - 10
- Medium 10 - 15
- Well done 15 - 20
Gammon Steaks 12 - 15
4As with any cooking guide, all times are
approximate and can be adjusted to suit
personal taste.

17
BAKING GUIDE
MAIN OVEN
Cooking times & temperatures
4The temperature settings and times
given in the baking guide are based on
dishes made with block margarine. If
soft tub margarine is used it may be
necessary to reduce the temperature
setting.
4Allow enough space between shelves for
food that will rise during cooking.
4Do not place items on the oven base as
this will prevent air circulating freely.
4Note: This is a fanned oven, therefore
some adjustment will have to be made to
conventional cooking temperatures. The
table below shows conventional cooking
temperatures, fanned oven temperatures
and gas marks. For optimum results,
conventional temperatures need to be
converted to fanned oven temperatures.
For example, an item which would
normally cook at a conventional
temperature of 180 °C, will now cook at
the fanned oven temperature of 160 °C.
Conventional temperature (°C) Fanned Oven (°C) Gas Mark
100
110
130
140
150
160
180 - 190
200
220
230
250
100
110
120
130
140
150
160
170
180
190
200
1/4
1/4
1/2
1
2
3
4 - 5
6
7
8
9
Food Type Temp. Setting °C Time Approx. Shelf Position
Cakes
Small cakes 190 160 15 - 25 2 - 4
Victoria sandwich 180 160 20 - 30 3
Semi rich fruit cake 150 125 2½- 3 hours 2
Christmas cake 150 125 2½- 3 hours 2

18
Food Type Temp. Setting °C Time Approx. Shelf Position
Puddings
Bread & butter pudding 170 150 45 - 1 hour 3
Fruit crumble 200 175 40 - 1 hour 3
Miscellaneous
Yorkshire pudding:
- large 220 200 40 - 48 4 - 5
- small 220 200 15 - 20 4 - 5
Shortcrust pastry 200 180 depends on filling 4 - 5
GENERAL BAKING GUIDE
Traditional fruit cakes
It should be remembered that ovens can vary over
time, therefore cooking times can vary, making it
difficult to be precise when baking fruit cakes.
It is necessary therefore, to test the cake before
removal from the oven. Use a fine warmed skewer
inserted into the centre of the cake. If the skewer
comes out clean, then the cake is cooked.
4Follow the temperatures suggested in the
recipe and then adjust accordingly to the
conversion table.
4Do not attempt to make Christmas cakes
larger than the oven can cope with, you
should allow at least 25mm (1”) space
between the oven walls and the tin.
4Always follow the temperatures
recommended in the recipe.
4To protect a very rich fruit cake during
cooking, tie 2 layers of brown paper
around the tin.
4We recommend that the cake tin is not
stood on layers of brown paper, as this
can hinder effective circulation of air.
4Do not use soft tub margarine for rich
fruit cakes, unless specified in the recipe.
4Always use the correct size and shape of
tin for the recipe quantities.
Trouble-shooting – fruit cakes
Problem Possible Cause
Fruit sinking to
the bottom
Low oven temperature which
may cause the cake to take
longer to set, allowing the
fruit to sink. Or, too much
liquid, or raising agent. The
fruit may not have been
properly washed and dried.
Cake sinking /
dipping in the
centre
Too much raising agent in
the mixture. Too hot, or
too cool an oven. Or, not
enough liquid or insucient
creaming.
Surface cracks
Too small a tin, or too much
mixture in the tin. Too much
raising agent in the mix,
plus not enough liquid or
insucient creaming. The
oven may be too hot.
Hard outer
crust with a
damp patch
inside
Oven too hot, therefore the
cake baked too quickly. Too
much sugar, or insucient
liquid.
Burnt outside
Oven temperature too high.
Oven too small for the size of
cake. Insucient protection
around the tin. Cake baked
on too high a shelf.

19
Problem Possible Cause
Texture with
pronounced
holes.
Too much raising agent. Flour
unevenly mixed.
Texture too
close and cake
insuciently
risen.
Not enough raising agent.
Not enough liquid. Too
cool an oven. Insucient
creaming.
Cake crumbles
when cut
Not enough liquid. Baked for
too long. Not enough sugar.
Too much baking agent.
Too dry
Over baking. Insucient egg
or liquid. Too much raising
agent.
Trouble-shooting – sponge cakes
Problem Possible Cause
Domed top
Insucient creaming of
mixture. Cake baked on
too high a shelf position, or
at too high a temperature.
Paper liners can cause the
outer edge not to rise and
the centre to peak.
Hollowed /
sunken top
Too much raising agent.
Oven temperature too low, or
incorrect shelf position. Cake
removed from oven before
it’s cooked. Use of soft tub
margarine.
Very pale, but
cooked
Oven temperature too low.
Baked too low in the oven
Overflowing tin Tin too small for the amount
of mixture

20
ROASTING GUIDE
The times given in the roasting guide are only
approximate, because the size and age of the bird will
influence cooking times as will the shape of a joint
and the proportion of the bone.
Frozen meat should be thoroughly thawed before
cooking. For large joints it is advisable to thaw over night.
Frozen poultry should be thoroughly thawed before
cooking.The time required depends on the size of the
bird – eg; a large turkey may take up to 48 hours to thaw.
Use of a trivet with a roasting tin will reduce fat
splashing and will help to keep the oven interior clean.
Alternatively, to help reduce fat splashing, potatoes or
other vegetables can be roasted around the meat/poultry.
Cook in main oven at:
160°C - 180°C (fanned)
180°C - 200°C (conv.)
Approximate Cooking
Time (preheated oven)
Beef
Rare 20 minutes per 450g
(1lb), plus 20 minutes
Medium 25 minutes per 450g
(1lb), plus 25 minutes
Well
done
30 minutes per 450g
(1lb), plus 30 minutes
Lamb
Medium 25 minutes per 450g
(1lb), plus 25 minutes
Well
done
30 minutes per 450g
(1lb), plus 30 minutes
Pork 35 minutes per 450g
(1lb), plus 35 minutes
Poultry 20 minutes per 450g
(1lb), plus 20 minutes
Notes:
4When cooking stuffed meat or poultry
calculate the cooking time from the total
weight of the meat plus the stuffing.
4For joints cooked in foil or covered
roasters, and for lidded casseroles, add 5
minutes per 450g (1lb) to the calculated
cooking time.
4Smaller joints weighing less than 1.25kg
(2½lb) may require 5 minutes per 450g
(1lb) extra cooking time.
4Position the oven shelf so that the meat
or poultry is in the centre of the oven.
4It is recommended that the appliance is
cleaned after open roasting.
ROAST TURKEY
Roasting turkey involves cooking two different types
of meat – the delicate light breast meat, which must
not be allowed to dry out, and the darker leg meat,
which takes longer to cook.
The turkey must be roasted long enough for the legs
to cook, so frequent basting is necessary. The breast
meat can be covered once browned.
To test if the turkey is cooked, push a fine skewer into
the thickest part of the thigh. If the juices run clear,
the turkey is cooked. If the juices are still pink, the
turkey will need longer cooking.
4Always make sure that the turkey is
completely thawed and that the giblets
are removed before cooking.
4Turkey should be roasted at gas mark 5
for 20 minutes per lb, plus 20 minutes,
unless packaging advises otherwise.
4The turkey can be open roasted, breast
side down, for half of the cook time, and
then turned over for the remainder of the
cooking time.
4If the turkey is stuffed, add 5 minutes per
1lb to the cooking time.
4If roasting turkey covered with foil, add 5
minutes per 1lb to the cooking time.
4Please note: for all other Roasting guides
refer to main oven section and see table.