New World NW60 Firmware update

Please read carefull and retain for future reference
Users Guide & Installation
Handbook
www.newworldappliances.co.uk
NW60 60cm conventional electric oven/grill
NW60F 60cm fanned electric oven/grill
NW60FP 60cm fanned electric oven/grill
NW60MF 60cm multifunction electric oven/grill
NW64FP 60cm fanned electric oven/grill

IMPORTANT NOTICE
Please note the cooling fan fitted to this appliance is an integral part of its safety
and functionality.
When the appliance is installed care must be taken that the cooling fans perfor-
mance is not impeded by any objects coming into contact with it. (Installation
pipes, leads etc)
Care must also be taken that there is sufficient air flow at the rear of the appliance
for the cooling fan to run at its optimum efficiency. (Particularly Built In appliances)
See clearance dimensions in the installation section of the booklet.
During use the Appliance must never be disconnected from the Mains supply as
this will seriously affect the safety and performance of the appliance, particularly
in relation to surface temperatures becoming hot and gas operated parts not work-
ing efficiently.
The cooling fan is designed to run on after the control knob has been switched off
to keep the front of the appliance and the controls cool until the appliance has nat-
urally cooled itself.

1
User’sSection.....................................2-22
Introduction.................................................2
BeSafe-NotSorry............................................4
GrillIntroduction..............................................5
UsingtheGrill...............................................6
OvenFunctionsIntroduction......................................7
FannedOven(SelectedModels)...................................8
ConventionalOven...........................................10
SlowCooking ..............................................12
CookingFrozen&ChillledFoods.................................12
DefrostingandCooling........................................13
BakingGuide...............................................14
TraditionalFruitCakes.........................................16
RoastTurkey................................................16
RoastingGuide..............................................17
Automatic Cooking Introduction (Selected Models) . . . . . . . . . . . . . . . . . . . . . 18
Programmer/Clock (Selected Models) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Mechanical Minute Minder (Selected Models) . . . . . . . . . . . . . . . . . . . . . . . . 25
Cleaning..................................................26
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 - 34
Step1:Prepareinstallation .....................................29
Step 2: Connect to electricity supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Step3:Checkedgingstrip .....................................32
Step 4: Secure appliance into housing unit . . . . . . . . . . . . . . . . . . . . . . . . . . 32
TechnicalData .......................................33
NewWorldCustomerCare..............................34
Please keep this handbook for future reference, or for anyone else
who may use the appliance.
Contents

Thank you for choosing a New World
appliance
We hope that the following information
will help you to familiarise yourself
with the features of the appliance, and
to use it successfully and safely.
Our policy is one of constant
development and improvement. Strict
accuracy of illustrations and specifications
is not guaranteed. Modification to
design and materials may be
necessary subsequent to publication.
Please read the instructions in this
handbook before using or installing
this appliance.
Your 1st Year Guarantee
To fulfil the conditions of your guarantee,
this appliance must be correctly
installed and operated, in accordance
with these instructions, and only be
used for normal domestic purposes.
Please note that the guarantee, and
Service availability, only apply to the
UK and Republic of Ireland.
Be ore using the appliance for
the first time, remove any protective
polythene film and wash the oven
shelves and furniture in hot soapy
water to remove their protective
covering of oil. Even so, when you
first switch on the oven or grill you
may notice a smell and some smoke.
This appliance is designed to fit into a
standard 600mm wide housing unit with
a minimum internal height of 580mm.
Electrical connection
Please refer to installation instructions
for electrical connection.
In your own interest, and that of safety,
make sure that the installation is carried
out by a competent person.
Disconnection of electric appliances
should always be carried out by a
competent person.
Warning: This appliance must be
earthed.
Condensation
When hot and cold air meet,
condensation forms. The outer door is air
cooled and the inner door gets hot, so some
condensation might form; this is normal
and will disappear within 10 - 15 minutes.
2
Introduction

Cooling an
The cooling fan helps to keep the
exterior cool during normal use.
When an element is operated, you
should hear the cooling fan switch on
automatically and be able to feel air
evacuating from the appliance vents
just below the fascia.
The cooling fan will continue to operate
for approximately 10 minutes after
turning off the elements. This is normal.
If there is no such indication that the
fan is operating, the appliance will
require servicing. DO NOT USE THE
APPLIANCE UNTIL IT HAS BEEN SERVICED .
Switch the appliance off at the mains
and contact Customer Support.
Glass door panels
To meet the relevant standards of
Domestic cooking appliances, all the
glass panels on this appliance are
toughened to meet the fragmentation
requirements of BS 3193. This ensures
that, in the unlikely event that a panel
breaks, it does so into small fragments
to minimise the risk of injury.
Please take care when handling, using
or cleaning all glass panels as any
damage to the surfaces or edges may
result in the glass breaking without
warning or apparent cause at a later
date. Should any glass panel be
damaged, we strongly recommend
that it is replaced immediately.
To replace an oven light bulb (if
fitted)
Caution: Switch off the electricity
supply to the appliance, to avoid the
risk of electric shock.
Wait until the oven is cool, then
remove the oven shelves.
Remove the loose oven back - unscrew
the 4 securing screws (one at each
corner). Unscrew the lens cover (turn
anticlockwise). Unscrew the bulb and
replace. Replace lens cover, and
replace oven back.
Please note that the oven light bulb is
not covered by the guarantee.
Environmental Protection
We are committed to protecting the
environment and operate an
Environmental Management System
which complies with BS EN ISO
14001:1996.
Disposal o packaging
All our packaging materials are
recyclable and environmentally
friendly.
Please help us to protect our
environment by disposing of all
packaging in an environmentally
friendly manner.
Please contact your local authority
for the nearest recycling centre.
Caution: Packaging materials can
pose a risk of suffocation - keep away
from children.
3
Introduction

When you are cooking, keep
children away rom the vicinity
o appliance.
This product is designed as a domestic
cooking appliance for the preparation
and cooking of domestic food
products, and should not be used for
any other purpose.
Remove all packaging from the
appliance before using for the
first time.
Make sure you read and
understand the instructions before
using the appliance.
Keep electrical leads short so they
do not drape over the appliance
or the edge of the worktop.
Keep all flammable materials (such
as curtains, furnishings & clothing)
away from the appliance.
Parts of the appliance may be hot
during or immediately after use. Care
should be taken to avoid touching
heating elements inside the oven.
Allow sufficient time for the appli-
ance to cool after switching off.
Switch off the electricity supply
before cleaning the appliance.
Do not drape tea towels over the flue
vents as this creates a fire hazard.
When opening the appliance
door, take care to avoid skin
contact with any steam which may
escape from the cooking.
Using aluminium foil to cover the
grill pan, or putting items wrapped
in foil under the grill creates a fire
hazard. The high reflectivity can
also damage the element.
Do not use foil on oven shelves or
on the oven base, or allow it to
block the oven flue, as this creates
a fire hazard and prevents heat
circulation.
Do not use the oven with the door
inner glass panel removed.
Use oven gloves when removing
hot food / dishes from the oven or
grill. The oven / grill and utensils
will be very hot when in use.
When cooking heavy items - eg;
turkeys - do not pull the oven shelf
out with the item still on the shelf.
Switch off the electricity supply
before replacing the oven light
bulb (if fitted), to avoid the risk of
electric shock.
Never use the appliance for
heating a room.
Warning: This appliance must
be earthed.
All installation, servicing and
maintenance work should be carried
out by a competent person who will
comply with current Regulations,
Standards and Requirements.
When you have inished
cooking check that all controls
are in the o position.
4
Be Sa e - Not Sorry

Caution: Accessible parts may
be hot when the grill is used,
young children should be kept
away.
The grill is a single circuit fully variable
grill. It can be used for conventional
grilling, or as a fanned grill.
To switch on the grill
Turn the function selector control knob
to either the conventional grill
symbol, or the fanned grill symbol.
Turn the temperature selector control
knob clockwise to the desired grill
temperature setting.
To switch off the oven, return the
control knob to the “” off position.
Preheating
For best results, preheat the grill for
3 - 5 minutes.
Aluminium oil
Using aluminium foil to cover the grill
pan, or putting items wrapped in foil
under the grill, can create a fire
hazard, and the high reflectivity can
damage the grill element.
Detachable grill pan handle
Place the handle over the edge of the
grill pan, at the narrow side edges.
Slide the handle to the centre, and
locate between the handle position
indicators.
The handle should be removed from
the pan during grilling, to prevent
overheating.
The handle is designed for removing /
inserting the grill pan under the grill
when grilling.
If cleaning the grill pan when it is hot,
use oven gloves to move it. Do not use
the handle to pour hot fats from the
grill pan.
Food for grilling should be positioned
centrally on the trivet.
5
Grill Introduction
trivet
Handle Handle position
indicators
Grill pan

Conventional grill
The door must be open when the
conventional grill function is used -
either fully open or using the door stop
position - open the door about 30˚
and it will hold open.
When using the door stop position for
grilling, you can remove the grill pan
handle by sliding it to the side of the
pan, allowing it to come off.
Thicker foods such as sausages and
chicken portions are suited to conven-
tional grilling.
Fanned grill
The door must be closed when the
fanned grill is used.
When opening the door, take care to
avoid skin contact with any steam
which may escape from the cooking.
Fanned grilling may be faster than
conventional grilling, because air is
being circulated around the food, and
thin portions of food such as bacon or
fish fillets may not need turning.
The fanned grill is particularly suited to
thinner foods such as bacon, gammon,
fish fillets etc.
Grilling
The temperature of the grill is variable,
and can be adjusted by turning the
temperature selector control knob to
the desired temperature setting.
The speed of grilling can also be
controlled by selecting a higher or
lower shelf position.
We recommend that the higher
temperature settings are used for
toasting and for cooking foods such as
bacon, sausages or steaks. Use a
higher shelf position.
For thicker foods such as chops or
chicken joint pieces, the temperature
may be reduced to a lower setting.
Use a middle to low shelf position.
Position the grill pan under the centre
of the grill.
The grill pan trivet, inside the grill
pan, can be inverted to give a high or
low position, or it may be removed.
6
Using the Grill

Oven functions are detailed below
with suggested uses.
Note: Please be aware that not
all appliances have all unc-
tions.
7
Oven Functions Introduction
Oven Function Recommended Uses
Base Heat Only Used to finish off the bases of food following cooking using the con-
ventional or fanned modes. The base heat can be used to provide
additional browning for pizzas, pies and quiche. Use this function
towards the end of cooking.
Top Heat Only The heat is ideal from browning off the tops of food as it is not as
fierce as the grill following conventional or fanned cooking.
Provides additional browning for dishes like Lasagna or Cauliflower
cheese. Use this function towards the end of
cooking.
Conventional Oven This function works on the principle that heat rises. It is ideal for tra-
ditional roasting. Meat should be placed in the middle of the oven,
roast potatoes towards the top, and puddings towards the bottom.
Fanned Grill The fan allows the heat to circulate around the food. Ideal for thin-
ner foods such as bacon, fish and gammon steaks. Foods do not
require turning. Use with the oven door closed.
Fanned Oven The even temperature in the oven makes this function suitable for
batch baking, or batch cooking foods. In addition it can be used
as a quick preheat boost.
Defrost To defrost foods, such as cream cakes/gateaux, use with the oven
door closed. For cooling dishes prior to refrigeration, leave the
door open.
Grill This function cooks food from the top and is ideal for a range of
food from toast to steaks.

When you are cooking, keep
children away rom the vicinity
o the oven.
Your appliance may have a fanned
oven. When using the fanned oven,
please follow the instructions below:
To switch on the oven
Turn the function selector control knob
to the fan oven symbol.
Turn the temperature selector control
knob clockwise to the desired
temperature setting.
The red thermostat indicator 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
The oven must be preheated when
cooking frozen or chilled food, and
we recommend preheating for yeast
mixtures, batters, souffl s and whisked
sponges, otherwise preheating is not
necessary as a fan oven warms up
quickly.
Preheat the oven until the indicator
light switches off for the first time;
this will take between 5 - 15 minutes,
depending on the temperature selected.
Aluminium oil
Use aluminium foil only to cover food
or cooking dishes. Do not foil to cover
the shelves or oven base, as this
creates a fire hazard.
Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
Baking tray 350mm x 280mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin 370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Oven shelves
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position 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.
8
Fanned Oven (Selected Models)

Cooking with a an oven
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, 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 or stocking the freezer, as all
the items will be cooked within the
same length of time.
Cooking times will generally be shorter
by between 5 - 10 minutes per hour,
than those given in recipe books for
conventional cooking.
We recommend preheating the oven
for frozen or chilled food and also for
souffl s, batter mixtures & yeast mixtures.
Preheat the oven until the indicator
light switches off for the first time; this
will take between 5 - 15 minutes
depending on the temperature selected.
There 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.
The fan oven may cook foods at a
lower temperature (between 10˚C and
20˚C lower) than a conventional oven,
so conventional recipe temperature
may have to be reduced.
To help the air circulate reely;
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 / 1”
between the items themselves and
the oven interior.
Allow enough space between
shelves for food that will rise
during cooking.
Do not place items on the oven
base as this will prevent air from
circulating freely.
9
Fanned Oven Continued....

10
Caution: Accessible parts may
be hot when the oven is used,
young children should be kept
away.
To switch on the oven
Turn the oven / grill knob clockwise to
select the desired temperature setting.
Caution: The oven element(s) gets
extremely hot when in use, so please
take extra care to avoid touching it.
Note that the ‘power on’ neon (next to
the control knob) will illuminate when-
ever a function is selected.
The orange thermostat indicator neon
will come on and off 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 turn off, turn the oven control knob
to the “off” position.
Preheating
The oven must be preheated when
cooking frozen or chilled foods, and
we recommend preheating for yeast
mixtures, batters, souffl s and whisked
sponges.
Preheat the oven until the indicator
light switches off for the first time, this
will take up to 20 minutes, depending
on the temperature selected.
If you are not preheating the oven, the
cooking times in the following guide
may need to be extended, as they are
based on a preheated oven.
Aluminium oil
Use foil only to cover food or
cooking dishes - do not use foil to
cover the shelf or oven base, as this
creates a fire hazard.
The oven can be used with top or base
heat only. This is a fixed heat setting.
Top heat only
Turn the oven control knob clockwise,
past the oven temperature settings
and the grill symbol, to the top heat
symbol .
This setting can be used to brown the
top of dishes such as cauliflower
cheese or baked alaska.
Base heat only
Turn the selector control knob clock-
wise past the oven temperature setting
and the grill symbol, to the base heat
symbol .
This setting can be used to finish
cooking pastry bases, pies or pizzas etc.
Conventional Oven Introduction

11
Using a conventional oven
The oven is heated by elements at the
top of the oven, and underneath the
floor of the oven.
Conventional oven cooking is ideal for
preparing various foods - meat, bread,
cakes, pies - or even for cooking a
whole meal.
With this heating system you can only
use one level at a time.
If you need to put food in a preheated
oven, please wait until the indicator
neon goes off before putting food in
the oven.
Feel free to use your own cake tins and
smaller tins than the one included.
When roasting meat, please remem-
ber that larger and thicker pieces of
meat should be roasted on the lower
shelf position at a lower temperatures,
and smaller thinner pieces can be
cooked on the middle shelf position at
a higher temperature setting.
Some 5 - 10 minutes before the cooker
has completed cooking, switch the
oven off. This will save on energy.
After roasting is finished and before
cutting the meat, wait 5-10 minutes;
this allows the meat juices to settle
inside the meat.
You can cook frozen meat without
thawing it first, just bear in mind that
the roasting time will be longer,
depending on the size of the meat joint.
Zones o heat
The temperature at the centre of the
oven corresponds with the selected
temperature - it is slightly higher
towards the top of the oven and
slightly lower towards the oven base.
These zones of heat can be useful as
different dishes requiring different
temperatures can be cooked at the
same time, when more than one shelf
is used.
If you prefer darker cooked results,
cook on a higher shelf, for paler results
use a lower shelf.
Oven shelves & shel positions
Shelf positions in an electric oven are
counted from the base upwards.
There are 2 shelves supplied.
Position baking trays and roasting tins
on the middle of the shelves.
Never put items directly on the base of
the oven or cover the oven base with
foil as this can cause the base element
to overheat.
During cooking, do not place the grill
pan on the floor of the oven, as damage
to the appliance or adjacent cabinet
may occur, due to overheating.
Conventional Oven Continued......

Slow cooking (i itted)
For roasting joints of meat or
poultry and for pot roasts preheat
the oven to 190˚C - 200˚C and
cook for 30 minutes, then adjust
the oven control to the 110 - 120˚C
“slow setting” for the remainder of
the cooking time.
Slow cooking times will be about
3 times as long as conventional
cooking times.
Make sure that frozen foods are
thoroughly THAWED before cooking.
Do not slow cook joints of meat
or poultry weighing more than
21⁄4kg / 41⁄2lb.
Cooking rozen & chilled oods
Always preheat the oven before use.
When cooking frozen or chilled
foods, please follow the food
manufactuer’s instructions. If
cooking more than one tray or
item, cooking times may need to
be increased.
Please ensure that foods are piping
hot before consumption.
Always use the temperature setting
stated on the food packaging
when cooking convenience food.
Never overload the tray - eg; oven
chips should be placed on the bak-
ing tray in one even layer for sat-
isfactory cooking.
Follow the cooking times given on
the packaging, but remember that
they are only intended as a guide,
and do not take individual
preferences into account.
Always cook frozen convenience
foods straight from the freezer unless
packaging advises otherwise.
12
Slow Cooking & Frozen/chilled oods

De rosting and cooling (i itted)
To de rost frozen foods, turn the
oven control to the defrost 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 oven
control to the defrost position, and
open the door about 30˚ to the stop
position.
Be Sa e
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.
De rosting times
Small or thin pieces of frozen fish or
meat eg; fish fillets, prawns and 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 11⁄2kg/3lb oven ready chicken will
take approximately 5 hours, remove
the giblets as soon as possible.
13
De rosting

14
Fanned oven baking guide
Because a fan oven has an even
temperature throughout the oven, no
shelf positions have been given.
The cooking times are only approximate
because the size and type of cooking
dish will influence cooking time as will
personal preferences.
Item Temperature Approximate
at ˚C cooking time
Small cakes 170 - 180 20 - 25 mins
Whisked Sponge 170 15 - 20 mins
Swiss Roll 190 8 - 12 mins
Victoria Sandwich 160 25 - 35 mins
(2 x 205mm / 8 in)
Semi rich fruit cake 140 21⁄2- 31⁄2hours
(230mm / 9 in)
Scones 210 - 220 10 - 15 mins
Meringues 90 - 100 2 - 3 hours
Shortcrust Pastry 200 Depend on the size &
Puff / Pastry 210 type of cooking dish
Choux Pastry 200 and also the filling.
Biscuits 160 - 200 10 - 20 mins
Bread (500g / 1 lb) 210 20 - 30 mins
Sponge Pudding 150 45 mins - 1 hour
Milk Pudding 150 11⁄2- 13⁄4hours
Baking Guide (Fanned Oven)

15
Item Temperature Approximate
at ˚C cooking time
Scones 215 / 220 8 - 12 mins
Small cakes 160 / 170 20 - 25 mins
Victoria Sandwich 150 / 160 30 - 35 mins
Sponge Sandwich (fatless) 190 / 200 23 - 28 mins
Swiss Roll 210 / 220 10 - 15 mins
Semi rich fruit cake
(180mm / 7in) 150 1 - 11⁄4hours
Rich fruit cakes 125 / 135 depends on size
Shortcrust pastry 190 / 210 depends on recipe
Puff pastry 210 / 220 depends on recipe
Yorkshire pudding - large 195 / 215 30 - 40 mins
Yorkshire pudding - individual 200 / 215 20 - 30 mins
Milk pudding 140 / 150 11⁄2- 2 hours
Baked Custard 145 / 160 40 - 50 mins
Meringues 100 21⁄2- 3 hours
Baking Guide (Conventional Oven)
Conventional oven baking
guide
The temperature settings and times given
in this 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.
If a recipe gives a different temperature
setting to that shown in the guide, the
recipe instruction should be followed.
The times given below are based on
cooking in a preheated oven.
Note: When cooking 2 trays or items
in a conventional oven (when using 2
shelves), remove the top item when it is
cooked and raise the lower item to the
higher shelf to finish cooking, or where
additional browning of the bases is
required - eg; pies and pastries, inter-
change part way through cooking.

Traditional ruit 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.
Do not attempt to make Christmas
cakes larger than the oven can
cope with; you should allow at
least 25mm (1 inch) space
between the oven walls and the tin.
Always follow the temperatures
recommended in the recipe.
To protect a very rich fruit cake
during cooking, tie 2 layers of
brown paper around the tin.
We recommend that the cake tin is
not stood on layers of brown
paper, as this can hinder effective
circulation of air.
Do not use soft tub margarine for
rich fruit cakes unless specified in
the recipe.
Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey perfectly 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.
Turkey should be roasted at 170 -
190˚C for 20 minutes per 1lb,
plus 20 minutes unless packaging
advises otherwise.
The 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.
If the turkey is stuffed, add 5
minutes per 1lb to the cooking time.
If roasting turkey covered with
foil, add 5 minutes per 1lb to the
cooking time.
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.
16
Using the Oven

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 bone.
Frozen meat should be thoroughly
thawed before cooking. For large
joints it is advisable to thaw overnight.
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.
Notes;
When cooking stuffed meat or
poultry, calculate the cooking time
from the total weight of the meat
plus the stuffing.
For joints cooked in foil or covered
roasters, and for lidded casseroles,
add 5 minutes per 450g (1lb) to
the calculated cooking time.
Smaller joints weighing less than
1.25kg (21⁄2lb) may require 5
minutes per 450g (1lb) extra
cooking time.
Position the oven shelf so that the
meat or poultry will be in the
centre of the oven.
It is recommended that the appliance
is cleaned after open roasting.
17
Cook in oven at 180˚C ( anned) Approximate cooking time
Cook in oven at 200˚C (conv) (preheated oven)
Bee Rare 20 minutes per 450g (1lb), plus 20 minutes
Medium 25 minutes per 450g (1lb), plus 20 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
Roasting Guide

Automatic Cooking Introduction (Selected Models)
18
Automatic cooking
The automatic cooking facility is
controlled by the programmer (see
‘Programmer/ Clock’ section) and
allows complete meals, or individual
dishes to be cooked while you are out
of the house, to be ready for when you
return. The ‘Ready Time’ should be set
as close as possible to, or just after
your anticipated return so food is not
left standing in a warm oven.
Please note: Not all appliances
have this feature.
Do:
Select foods which are as fresh as
possible, and as cold as possible -
ie; preferably straight from the
refrigerator.
Choose foods which are suitable for
cooking from a cold start, as some
dishes will be affected by being
left uncooked, at room temperature,
perhaps for several hours - eg; a
wet filling on a pastry base.
Make sure that meat an d poultry
are thoroughly thawed (but still cold
from the refrigerator), before placing
them in the oven, and avoid using
rolled joints of meat which can be
more susceptible to the growth of
food poisoning organisms.
Cover dishes with lids or foil to
keep the food moist, prevent the
transfer of odours, and protect from
possible contamination; the food
can be uncovered towards the end
of cooking to crisp and brown.
Do not:
Warm food should never be
placed in the oven if there is a
delay period. Stews prepared by
frying the meat and vegetables
first should be cooked as soon as
possible, or refrigerated prior to
placing in the oven.
Some dishes are not suitable for
cooking on automatic - eg; dishes
containing left over cooked meat
or poultry, eggs, cooked rice or
seafood.
Do not put food items (intended for
automatic cooking) into a warm
oven. Allow the oven to cool before
setting for automatic cooking.
Do not over-fill dishes containing
liquids as they might boil over.
Never leave food in the oven to
cool slowly after cooking; serve
immediately or refrigerated.
Never use the automatic facility to
reheat ‘cook chill’ foods as they
should go straight from the
refrigerator into a preheated oven.