STOVES 61EHDO Operating instructions

61EHDO
Electric Freestanding Double Oven and Grill
with Ceramic/Halogen Hob
User & Installation Instructions
08 27125 00-61EHDO 5/10/04 8:20 am Page 1

User’s Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 26
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Be Safe - Not Sorry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Using the Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Using the Top Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Top oven baking guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Conversion guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Using the Main Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Oven furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Slow cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Cooking with a fanned oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Defrosting & cooling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Baking guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Using the Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Traditional fruit cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Roasting turkey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Roasting guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Automatic cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Programmer / Clock . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Installation Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 - 29
Connect to electricity supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Stoves Customer Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
1
Please keep this handbook for future reference, or for anyone else
who may use the appliance.
Contents
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Thank you for choosing an
appliance from Stoves.
We hope the following information
will help you to quickly 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 new appliance is designed to be
installed flush to base units.
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.
Before using the appliance for
the first time, remove any protective
polythene film and wash the oven
shelves in hot soapy water, to remove
their protective coating of oil. Even so,
when you first turn on the oven or grill
you may notice a smell and some smoke.
Electrical connections
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
competent persons.
Warning: This appliance must be
earthed.
Moving the cooker
Do not attempt to move the cooker by
pulling on the doors or handles. Open
the door and grasp the frame of the
cooker, taking care that the door does
not shut on your fingers.
Take care to avoid damage to soft or
uneven floor coverings when moving
the appliance. Some cushioned vinyl
floor coverings may not be designed
to withstand sliding appliances without
marking or damage.
2
Introduction
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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 BS3193. 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.
Environmental Protection
We are committed to protecting the
environment and operate an
Environmental Management System
which complies with BS EN ISO
14001:1996.
Disposal of packaging
•All our packaging materials are
recyclable & 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.
To replace an oven light bulb
Caution: Switch off the electricity
supply to the appliance at the socket,
to avoid the risk of electric shock.
Wait until the oven is cool, then
remove the oven shelves.
Grasp the lens cover and pull away
from the oven side. Unscrew the bulb.
Please note that the oven light bulbs
are not covered by guarantee.
This appliance has two side lights in
each cavity.
3
Introduction
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When you are cooking, keep
children away from the vicinity
of the 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.
nRemove all packaging, protective
films and oils from the appliance
before using for the first time.
nMake sure you read and
understand the instructions before
using the appliance.
nKeep electrical leads short so they
do not drape over the appliance
or the edge of the worktop.
nKeep all flammable materials (such
as curtains, furnishings & clothing)
away from the appliance.
nParts 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 appliance to cool after
switching off.
nNever use the appliance for
heating a room.
nDo not drape tea towels over the
flue vents or doors, as this creates
a fire hazard.
nWhen opening the appliance
door, take care to avoid skin
contact with any steam which may
escape from the cooking.
nDo not use aluminium foil to cover
the grill pan, or put items wrapped
in foil under the grill as this creates
a fire hazard. The high reflectivity
can also damage the element.
nDo not use the oven with the door
inner glass panel removed.
nUse oven gloves when removing
hot food / dishes from the oven or
grill. The oven / grill and utensils
will be very hot when in use.
nDo not use foil on oven shelves, or
allow it to block the oven flue, as
this creates a fire hazard and
prevents heat circulation.
nWhen cooking heavy items - eg;
turkeys - do not pull the oven shelf
out with the item still on the shelf.
nSwitch off the electricity supply
before replacing the oven light bulb,
to avoid the risk of electric shock.
Warning: This appliance must be
earthed.
When you have finished
cooking check that all controls
are in the off position.
4
Be Safe - Not Sorry
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Caution: Do not use the hob if the
glass is cracked, as electrical parts are
directly beneath. To avoid the possi-
bility of electric shock, turn off the elec-
tricity supply to the hob at the socket
and arrange a Service call.
Before using the hob for the
first time
Before using the hob for the first
time, we recommend that you apply a
thin coating of cleaner conditioner,
and polish the surface with a clean dry
cloth. Follow the instructions given in
the cleaning section.
To switch on the hob
Turn the hotplate selected control
clockwise to the required setting. To
switch off, return to the “off” position.
The hot hob light
The hot hob light comes on when one
of the hotplates is switched on, and
stays on for a short while after the last
hotplate is switched off to indicate that
the hob may still be warm.
Halogen ring
W a r n i n g : Do not stare at the
halogen hob element during use -
doing so may temporarily impair your
v i s i o n .
Important:
nDo not use the ceramic glass hob
as a work surface or chopping
board, as it will damage it, and if
any plastic utensils come into
contact with a warm hob, they
may melt onto it.
nDo not use the ceramic hotplate
surface for storage.
nAs pans are on a smooth surface,
they will move easily if knocked
accidentally; turning pan handles
so they are not overhanging the
edge of the hob, will help prevent
this happening, and keep them out
of the reach of children.
n
Be careful when cooking foods in
salted water, or foods containing
large amounts of sugar or syrup,
if they are spilt onto hot areas of
the hob they may damage it.
Use pans which are large enough
to avoid overflows onto the
ceramic glass hob.
nLift pans onto and off the hob, rather
than sliding them across the surface,
to avoid marks and scratches.
nAluminium foil must not be placed
on the hob as it will reflect any
heat back into the element, which
can damage it.
nLeaving a hotplate on for a length
of time, without it being covered
by a pan, can cause overheating
of surrounding areas which could
damage the glass.
5
Using the Hob
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Using the hotplate
When cooking with fat or oil, never
leave unattended.
Turn pan handles to a safe position,
so they are out of reach of children,
not overhanging the appliance, and
cannot be caught accidentally.
Choice of pans
Do not use double pans, rim based
pans, old misshapen pans or any pan
which is unstable when placed on a
flat surface.
Use pans with a flat base of minimum
100mm / 4ins diameter and maximum
280mm / 11ins diameter which are
stable in use. The correct size of pan
base will ensure maximum contact
with the hob and rapid cooking times.
Pan bases that are much smaller or much
larger than the hotplate - eg; by 50mm
- will result in slower cooking times.
Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
When buying new pans, always refer
to the pan manufacturer’s guidelines.
Always use pans which are large
enough to prevent spillage, especially
for deep frying, making jam or cooking
with sugar or syrup based substances.
Trivets, round based woks, heat
diffuser pads and over-sized pans are
not recommended.
Cast iron, stainless steel, or enamelled
steel pans are all suitable for use on
ceramic glass and solid plate hobs.
Aluminium pans will give good cooking
results but care must be taken in their use.
If they are slid across the surface of a
ceramic hob they tend to leave visible
marks which can be difficult to remove.
Certain types of copper based pans m a y
become slightly concave when heated,
which can result in slower cooking times.
Glass pans can be used, but if used on
halogen rings, the glow from the heating
areas transmitted through transparent
glass may cause some visual discomfort.
Pan bases should be thick, flat and
smooth, to ensure maximum heat
contact with the hob, maximum heat
conduction and rapid cooking times.
Pans with dull or dark coloured bases
will give the quickest cooking results.
Pans with thin, dented or ridge bases
can result in very slow cooking times
and should not be used.
Pans with highly polished bases reflect
heat back into the hob causing the
ceramic hob hotplate to cycle on and
off rapidly, which slows down cooking.
Certain makes / brands of pressure
cookers may not be suitable for use on
ceramic hobs - they do not come to
pressure. Stainless steel pressure
cookers will give optimum results.
When you have finished
cooking check that all controls
are in the off position.
6
Using the Hob
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Caution: Accessible parts may
be hot when grill is used, young
children should be kept away.
To switch on the grill
Open the top oven / grill door.
Turn the top oven control knob past the
oven temperature markings to either
the single grill symbol, or the dual
grill symbol.
The dual grill uses all of the top
e l e m e n t , and the single economy grill
setting uses the inner part o f t h e
e l e m e n t only.
Important: The door must be kept
open when the grill is used.
Note that the grill will not operate if
the top oven is switched on.
Preheating
Always preheat the grill for about
3 minutes for best cooked results.
The cooling fan
When the grill is switched on, you will
hear the cooling fan come on - this
keeps the fascia and control knobs of
the appliance cool during grilling
only. The fan will continue to operate
for a period after the grill control has
been switched off.
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.
7
Using the Grill
handle
grill pan
trivet
handle position
indicators
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Grilling
The grill has two fixed heat settings.
For grilling smaller quantities of food,
the (single element) economy grill can
be utilised. For grilling larger quanti-
ties of food, the (dual element) full grill
can be utilised.
The speed of grilling can be controlled
by selecting a higher or lower shelf
position.
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, use a middle to
low shelf position.
Grilling may also be adjusted by
changing the grill pan trivet position,
as detailed below.
There are t h r e e different grilling
positions, as the grill trivet - which is in
the grill pan - may be inverted to give
a high or low position or the trivet may
be removed.
1. The HIGH trivet position is suitable
for toasting bread.
2. The L O W trivet position is suitable for
grilling all types of meat and fish.
3. With the grill trivet removed the
food is placed directly on the base
of the grill pan - eg; when cooking
whole fish or browning dishes
such as cauliflower cheese.
Aluminium foil
Using aluminium foil to cover the grill
pan, or putting items wrapped in foil
under the grill creates a fire hazard,
and the high reflectivity may damage
the grill element.
8
Using the Grill
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Accessible parts may be hot
when the oven is used. Young
children should be kept away.
The top oven is a conventional electric
oven.
To turn on the top oven
Turn the top oven / grill control knob
to the required 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 top oven
The oven must be preheated when
cooking frozen or chilled foods, and
we recommend preheating for yeast
mixtures, batters, soufflés 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 baking guide
may need to be extended, as they are
based on a preheated oven.
When using the top 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.
Important: Never put items directly
on the base of the oven with foil, as this
may cause the element to overheat.
Always position items on the shelf.
C a u t i o n : The top element gets
extremely hot when in use, so take
extra care to avoid touching it.
The cooling fan
When the top oven is switched on, you
will hear the cooling fan come on - this
keeps the fascia and control knobs of
the appliance cool during cooking
only. The fan will continue to operate
for a period after the oven control has
been switched off.
9
Using the Top Oven
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Item Temperature Shelf Approximate
˚C position cooking time
Small cakes 180 middle 15 - 20 mins
Victoria sandwich 160 middle 20 - 25 mins
(2 x 180mm / 7”)
Swiss roll 200 middle 8 - 12 mins
Semi rich fruit cake 140 bottom 21⁄4- 23⁄4hours
(180mm x 7”)
Scones 215 top 10 - 15 mins
Meringues 90 - 100 bottom 2 - 3 hours
Shortcrust pastry 200 - 210 middle Depends on size &
Puff / flaky pastry 200 - 210 middle type of cooking dish
Choux pastry 200 - 210 middle & also the filling
Biscuits 160 - 200 top 10 - 20 mins
Sponge pudding 150 middle 30 - 45 mins
Milk pudding 140 bottom 2 - 21⁄2hours
10
Top oven baking guide
Cooking times
These times are based on cooking in a
preheated oven.
These cooking times are approximate,
because the size and type of cooking
dish will influence time as personal
preferences.
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.
Cooking temperatures
The temperature settings and time
given in the Baking Guides 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.
Because the top oven is more
compact, it may be necessary to
reduce cooking temperatures specified
in recipes by up to 20˚C.
Use the baking guide as a reference
for determining which temperatures
to use.
Using the Top Oven
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MAIN OVEN CONVERSION GUIDE
Note: this is a high efficiency oven, therefore some adjustment will have to be
made to conventional cooking temperatures. The table below shows convention-
al cooking temperatures, ‘A’ efficiency temperatures and gas marks. For optimum
results, conventional temperatures need to be converted to ‘A’ efficiency tempera-
tures.
For example, an item which would normally cook at a conventional temperature
of 180 ˚C, will now cook at the ‘A’ efficiency temperature of 160˚C.
11
Conventional temperature ‘A’ Efficiency Oven Gas Mark
(˚C) (˚C)
100 100 1/4
110 110 1/4
130 120 1/2
140 130 1
150 140 2
160 150 3
180-190 160 4-5
200 170 6
220 180 7
230 190 8
250 200 9
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Accessible parts may be hot
when the oven is used. Young
children should be kept away.
To switch on the oven
Turn the oven control knob clockwise
to the required 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.
When using the oven
As part of the cooking process, hot air
is expelled through a vent at the rear
of the oven. 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.
Preheating
When cooking sensitive items such as
souffle’s and Yorkshire puddings or,
when cooking bread, we recommend
that the oven is pre-heated until the
neon switches off for the first time. For
any other types of cooking, a pre-heat
is not required.
12
Using the Main Oven
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Oven furniture
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.
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.
Slow cooking
nMake sure that frozen foods are
thoroughly T H A W E D before cooking.
nDo not slow cook joints of meat or
poultry weighing more than 21⁄4kg
/ 41⁄2lb.
nFor roasting joints of meat or poultry,
and for pot roasts preheat the
oven to 160˚C and cook for 30
minutes, then adjust the oven
control to the 110˚C - 120˚C (slow
setting) for the remainder of the
cooking time.
nSlow cooking times will be about
3 times as long as conventional
cooking times.
nDo not open the oven door unnec-
essarily during slow cooking, as
this will result in heat loss at low
temperatures.
nAlways use dishes with tightly
fitting lids. To rectify badly fitting
lids, place foil over the dish
underneath the lid.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves
or oven base creates a fire hazard.
13
Using the Main Oven
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Cooking with a fanned oven
As 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 or stocking the
freezer - as all the items will be cooked
within the same length of time.
Foods are cooked at a lower temperature
than a conventional oven, so convention-
al recipe temperature may have to be
reduced. Please refer to the conversion
chart.
Preheating is generally not necessary
as a fan oven warms up quickly.
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.
When 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:
When 2 or more shelves are being
used, it may be necessary to increase
the cooking time slightly.
Because 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.
Although you need to keep in mind the
points ‘To help the air circulate freely’
with careful choice of dishes and tins,
it is possible to cook a complete meal,
and perhaps something else for the
freezer, in the oven at the same time.
When 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.
Because a fan oven has an even
temperature throughout the oven, there
is no need to follow the shelf positions
given in the baking guide. There is no
need to interchange dishes onto
different shelves part way through
cooking, as with a conventional oven.
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.
14
Using the Main Oven
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Defrosting and cooling in the
main oven
To defrost frozen foods, turn the
main 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
main oven control to the defrost
position and open the door.
Defrosting times
Small or thin pieces of frozen fish or
meat - eg; 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 11⁄2kg / 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.
N e v e r 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.
Main oven baking guide
Cooking times & temperatures
The 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.
15
Using the Main Oven
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16
USING THE OVENS
Baking guide
Dish Recommended Approximate
temperature ˚Ccooking time
(preheated oven)
Scones 180 8 - 15
Meringues 110 2 - 3hrs
Cakes
Small cakes 160 15 - 25mins
Whisked sponge 160 15 - 20 mins
Swiss roll 170 10 - 12 mins
Victoria sandwich 160 20 - 30 mins
(2 x 180mm / 7”)
Genoese sponge 160 20 - 25 mins
Madeira (180mm / 7”) 160 1hr - 11⁄4hrs
Semi rich fruit cake 130 21⁄2- 3hrs
(205mm /8”)
Christmas cake depending on depending on
(205mm / 8”) recipe recipe
Dundee cake 130 21⁄2- 3hrs
(205mm / 8”)
Pastry
Flaky / Puff 180 depending on
Shortcrust 170 recipe and type
Choux 170 of filling
Plate tarts 170
(2 x 180mm / 7”)
Biscuits
Shortbread rounds 160 20 - 25 mins
Nut brownies 170 20 - 25 mins
Brandy snaps 160 10 - 12 mins
Flapjacks 160 20 - 25 min
Ginger nuts 160 10 - 20 mins
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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.
nFollow the temperatures suggested
in the recipe and then a d j u s t
accordingly to the conversion table
on page 1 2 .
nDo 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.
nAlways follow the temperatures
recommended in the recipe.
nTo protect a very rich fruit cake
during cooking, tie 2 layers of
brown paper around the tin.
nWe recommend that the cake tin is
not stood on layers of brown
paper, as this can hinder effective
circulation of air.
nDo not use soft tub margarine for
rich fruit cakes, unless specified in
the recipe.
nAlways use the correct size and
shape of tin for the recipe quantities.
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.
nAlways make sure that the turkey
is completely thawed and that the
giblets are removed before cooking.
nTurkey should be roasted at
150˚C - 160˚C for 20 minutes
per lb, plus 20 minutes, unless
packaging advises otherwise.
nThe 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.
nIf the turkey is stuffed, add 5
minutes per 1lb to the cooking time.
nIf 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.
17
Using the Ovens
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Using the Ovens
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 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:
nWhen cooking stuffed meat or
poultry calculate the cooking time
from the total weight of the meat
plus the stuffing.
nFor joints cooked in foil or covered
roasters, and for lidded casseroles,
add 5 minutes per 450g (1lb) to
the calculated cooking time.
nSmaller joints weighing less than
1.25kg (21⁄2lb) may require 5
minutes per 450g (1lb) extra
cooking time.
nPosition the oven shelf so that the
meat or poultry will be in the
centre of the oven.
nIt is recommended that the appliance
is cleaned after open roasting.
Allow the appliance to cool before
attempting to clean it.
18
Cook in oven at: Approximate Cooking Time
160˚C - Main Oven (Fanned) (preheated oven)
180˚C - Top Oven (Conventional)
Beef 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
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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.
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 and 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, and protect from
possible contamination; the food
can be uncovered towards the end
of cooking to crisp and brown.
Do not
• Warm food should n e v e r b e
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 meat or
poultry, dishes containing 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 refrigerate.
• Never use the automatic facility to
reheat ‘cook chill’ foods, as they
should go straight from the
refrigerator into a preheated oven.
19
Using the Ovens
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