STOVES 900EF Operating instructions

900EF, Q901EF
Electric Double Oven & Grill
User & Installation Instructions
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23896 04 - Q901EF/900EF RS2 03/04/2001 14:21 Page 2

User’s Section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 - 24
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Be Safe - Not Sorry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Using the Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Using the Top Oven (Conventional) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Top heat & Base heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Baking guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Using the Main Oven (Fanned). . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cooking with a fan assisted oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Baking guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Defrosting & cooling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Using the Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Slow cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Hints for cooking frozen & chilled foods. . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Traditional fruit cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Roasting turkey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Roasting guide. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Automatic cooking (main oven only) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Analogue Programmer / Clock (if fitted). . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Digital Programmer / Clock (if fitted - 5 button version). . . . . . . . . . . . . . . . . 20
Digital Programmer / Clock (if fitted - 6 button version). . . . . . . . . . . . . . . . . 24
Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Installation Instructions. . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 - 34
Connect to Electricity Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Technical Data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Stoves Customer Support. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
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 a British
built appliance by 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 specification
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.
Before 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 turn on the
oven or grill you may notice a smell
and some smoke.
This appliance is designed to be
installed into a 600 mm wide housing
unit, with a minimum internal height of
880 mm.
Electrical connection
Please refer to the ‘Installation
Instructions’. For your safety, employ
a competent electrician.
Warning: This appliance must be
earthed.
In the event of a power cut:
1. Switch off the electricity supply to
the appliance at the fused spur.
2. When the power returns, see the
‘Programmer / Clock’ section to
‘Set the time of day’.
2
INTRODUCTION
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Cooling fan
When the appliance is switched on,
you will hear the cooling fan come
on. This keeps the facia and control
knobs cool during cooking. Should
any fault occur with the cooling fan,
the appliance will need to be serviced
- contact Stoves Customer Support.
To replace a 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 shelves.
With a large flat bladed screwdriver
or coin, prise off the lamp glass cover.
Unscrew the bulb and replace.
Replace lens cover.
Please note that oven light bulbs are
not covered by guarantee.
Glass 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 if it 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
damages, we strongly recommend
that it is replaced immediately.
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.
• Remove all packaging, protective
films and oils 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 the heating elements
inside the oven. Allow sufficient
time for the appliance to cool after
switching off.
• Never use the appliance for
heating a room.
• 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.
• Do not use the oven with the door
inner glass panel removed.
• Do 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.
• Use oven gloves when removing
hot food utensils from the oven or
grill. The oven / grill and utensils
will be very hot when in use.
• Do not use foil on oven shelves or
allow it to block the oven flue, as
this creates a fire hazard.
• Do not place items on the drop-
down door when it is open.
• 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,
to avoid the risk electric shock.
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 finished
cooking check that all controls
are in the off position.
4
BE SAFE - NOT SORRY
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Caution: Accessible parts may
be hot when the grill is used,
young children should be kept
away.
Important: the door must be kept
open when the grill is used.
To switch on the grill
Open the grill door.
Turn the grill control knob either clock-
wise to use the full grill settings, which
are coloured red, or anticlockwise to
the economy grill settings, which are
coloured white.
The economy grill settings only use the
inner element of the grill.
To switch off, return the control knob to
the “off” position.
To switch on the grill lights
Turn the top oven control knob clock-
wise until the light symbol is showing
in the window.
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 can damage
the grill element.
Cooling fan
When the grill is switched on, you will
hear the cooling fan come on, this
keeps the exterior of the appliance
cool during cooking and will continue
to operate to cool the appliance for up
to 10 minutes after the last control has
been switched off.
Preheating
The grill should be preheated for at
least 3 minutes to ensure optimum
results.
5
USING THE GRILL
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Detachable grill pan handle
Place the handle over the edge of
the grill pan. 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.
Helpful hints for grilling
• The grill trivet inside the grill pan
can be inverted to give a high or
low position, or it may be removed
altogether for items such as fish,
which can be grilled on the grill pan
base. Alternatively foods can be
grilled in a suitably heatproof dish.
• For quicker grilling of thinner
foods or small quantities use shelf
position 3.
• For thicker foods - eg; pork chops
- use shelf position 2.
• For larger items, such as chicken
joints, use shelf position 1.
• The speed of grilling can be
controlled by use of either the
variable control or by selecting
higher or lower shelf positions.
• Do not cover the grill pan base or
the trivet with foil, or allow fat to
build up in the grill pan, as this
creates a fire hazard.
6
grill pan
handle
grill pan
trivet
USING THE GRILL
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Caution: Accessible parts may
be hot when the oven is in use,
young children should be kept
away.
Caution: The top element gets
extremely hot when in use, so take
extra care to avoid touching it.
Manual operation
The programmer must be set to
manual before the oven can be used.
Q901EF - The oven cannot be used
manually if the programmer is set for
automatic cooking. If ‘Auto’ is showing
on the programmer display, you can
cancel the ‘Auto’ (ie; re-set to manual)
by pressing the cook time and ready
time buttons simultaneously.
900EF - The top oven is not controlled
by the programmer, and may there-
fore be used when the main oven is
programmed for automatic cooking.
To switch on the top oven
Turn the top oven control knob to the
required temperature.
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 to the
“off” position.
Automatic operation
See ‘Programmer / Clock’ section.
Preheating
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.
Cooking temperatures
Because the top oven is more compact
it may be necessary to reduce cooking
temperatures specified in recipes by
20˚C. Use the Top Oven Baking
Guide as a reference for determining
temperatures to use.
Shelf positions
There are 4 shelf positions which are
counted from the BOTTOM of the oven
upwards, so shelf position 1 is the LOWEST.
When cooking frozen or chilled food,
use the highest possible shelf position,
while allowing some clearance
between the food and the top element.
Important: Never put items directly
on the base of the oven or cover the
oven base with foil, as this may cause
the element to overheat.
7
USING THE TOP OVEN
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Top heat and base heat
The top oven offers the advantage that
it can be used with either bottom heat
only or top heat only. These are fixed
heat settings.
Note: In normal use, the oven uses both
top heat and bottom heat together.
Top heat only
Turn the top oven control knob past the
oven temperature markings, until the
top heat symbol is in the window as
shown below.
This setting can be used to brown
the top of dishes such as cauliflower
cheese or baked alaska etc.
Base heat only
Turn the top oven control knob past the
oven temperature markings, until the
bottom heat symbol is in the window
as shown below.
This setting can be used to finish
cooking pastry bases, pies, pizzas etc.
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 350 mm x 280 mm
This size of baking tray will hold up to
20 small cakes.
Roasting tin 370 mm x 320 mm
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 facing up.
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
USING THE TOP OVEN
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Item Temperature Shelf Approximate
˚C Position Cooking Time
Small cakes 180 2 15 - 20 mins
Victoria sandwich 160 2 20 - 25 mins
(2 x 180mm / 7”)
Swiss Roll 200 2 8 - 12 mins
Semi rich fruit cake 140 1 21⁄4- 23⁄4hours
(180mm / 7” deep tin)
Scones 215 3 10 - 15 mins
Meringues 110 1 2 - 3 hours
Shortcake Pastry 200 - 210 2 depending on size and
Puff/Flaky Pastry 200 - 210 2 type of cooking dish
Choux Pastry 200 - 210 2 and also the filling
Biscuits 160 - 200 3 10 - 20 mins
Sponge Pudding 150 2 30 - 45 mins
Milk Pudding 140 1 2 - 21⁄2hours
9
Note: Times given above are based
on cooking in a preheated oven.
These times are only approximate,
because the size and type of cooking
dish will influence cooking time, as will
personal preference.
Baking guide
USING THE TOP OVEN
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Caution: Accessible parts may
be hot when the oven is in use,
young children should be kept
away.
Manual operation
The programmer must be set to
manual before the oven can be used.
The oven cannot be used manually if
the programmer is set for automatic
cooking.
If ‘Auto’ is showing on the programmer
display, you can cancel the ‘Auto’
(ie; re-set to manual) by pressing the
cook time and ready time buttons
simultaneously.
To switch on the oven
Turn the oven control knob clockwise
to the selected temperature.
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 the main oven, return the
control knob to the “off” position.
Automatic operation
See ‘Programmer / Clock’ section.
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
20 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 facing up.
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.
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 / 1 inch
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.
10
USING THE MAIN OVEN
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Cooking with a fanned oven
If you have been used to cooking with
a conventional oven, you will find a
number of differences to cooking with
a fanned oven, which will require a
different approach:
There are no zones of heat in a fanned
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 items will be cooked
within the same length of time.
Foods are cooked at a lower
temperature (between 10˚C and 20˚C
lower) than a conventional oven, so
conventional recipe temperatures may
have to be reduced.
Cooking times will generally be
shorter, by between 5 - 10 minutes per
hour, than those given in recipe books
for conventional cooking.
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 shelves to
allow for the rise.
Preheating is generally not necessary
as a fan oven warms up quickly.
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 from the previous page ‘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 greatly 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, no
shelf positions have been given in the
Main Oven Baking Guide, and there
is no need to interchange dishes onto
different shelves part way through
cooking as with a conventional oven.
11
USING THE MAIN OVEN
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Item Temperature Approximate
˚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”)
(shallow tins)
Semi rich fruit cake 125 21⁄2- 3 hours
(180mm / 7” deep tin)
Scones 210 - 220 10 - 15 mins
Meringues 110 2 - 3 hours
Shortcake Pastry 200 depending on size and
Puff/Flaky Pastry 210 type of cooking dish and
Choux Pastry 200 also the filling
Biscuits 160-200 10 - 20 mins
Bread (500g (1lb)) loaf 210 20 - 30 mins
Sponge Pudding 150 45 mins - 1 hour
Milk Pudding 150 11⁄2- 13⁄4hours
12
Baking guide
Note: The cooking times given in the
baking guides are only approximate,
because the size and type of cooking
dish will influence cooking time, as will
personal preference.
USING THE MAIN OVEN
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Defrosting and cooling in the
main oven
To defrost 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.
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 &
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.
13
USING THE MAIN OVEN
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Slow cooking
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.
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
120˚C - conventional top oven /
110˚C - main fanned oven for the
remainder of the cooking time.
Slow cooking times will be about
three times as long as conventional
cooking times.
Hints for cooking frozen &
chilled foods
• When cooking frozen or chilled foods,
please follow the manufacturer’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 food packaging when
cooking convenience food.
• Preheat the oven if requested.
• Never overload the tray - eg; oven
chips should be placed onto the
baking tray in one even layer for
satisfactory cooking.
• Follow the cooking times given on
packaging but remember 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.
14
USING THE OVENS
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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.
• 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 requires 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.
• Always make sure that the turkey
is completely thawed and that the
giblets are removed before cooking.
• Turkey should be roasted at
180˚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.
15
USING THE OVENS
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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:
• 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 cook-
ing time.
• Position the oven shelf so that the
meat or poultry will be in the
centre of the oven.
16
Cook in oven at: Approximate Cooking Time
180˚C - Main Oven (Fanned) (preheated oven)
200˚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
USING THE OVENS
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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 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 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
refrigerating 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.
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Important:
Food is more susceptible to the growth
of food poisoning organisms in warm
conditions. If the weather is hot, either
take care to ensure that food is not
left standing in a warm oven, or avoid
using the automatic cooking facility.
Hints for automatic cooking
Food is placed in a cold oven so you
will need to add about 10 - 15 minutes
onto the cooking time to allow for the
oven to reach the selected temperature.
Wine or beer may ferment, and cream
may curdle during the delay period,
so it is best to add these ingredients
just before serving.
Potatoes should be parboiled or
brushed with oil to prevent
discolouration during the delay period.
Meat can be brushed with oil to
prevent it drying.
Lemon juice can be added to certain
fruits and vegetables such as apples,
pears, turnips and parsnips to prevent
discolouration during the delay period.
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