Votes - 4, Average rating: 5
(
)
)
|
manual abstract
42 The grill door must be left open when grilling. Things to note • Some smoke from fat splashes may be evident as the grill cleans itself. Never cover the grill pan or grid with foil as this can lead to grill fires. The grill pan and handle The grill pan is supplied with a removable handle. To insert the handle, press the button on the handle with the thumb and pivot slightly upwards inserting the lip into the widest part of the bracket. Move the handle towards the left, lower into position and release the button. Ensure the handle is properly located. To remove the handle, press the button on the handle with the thumb and pivot the handle slightly upwards and towards the right to remove from the bracket. Protect your hands when removing the grill pan handle. Always remove the grill pan handle during grilling. To check the progress of the food being grilled, the grill pan should be withdrawn on the shelf to attend to food during cooking. Hints and tips • Most foods should be placed on the grid in the grill pan to allow maximum circulation of air to lift the food out of the fats and juices. • Adjust grid and grill pan runner position to allow for different thicknesses of foods. • Food should be thoroughly dried before grilling to minimise splashing. Brush lean meats and fish lightly with a little oil or melted butter to keep them moist during cooking. • Accompaniments such as tomatoes and mushrooms may be placed underneath the grid when grilling meats. • When toasting bread use the shelf in position 1 with the grid in the high position. • Preheat the grill on a full setting for five minutes before cooking. Adjust the heat setting and shelf as necessary during cooking. • The food should be turned over during cooking as required. Grilling chart Grill time (mins in total) 5 -6 10 -15 30 -40 – 15 -20 20 -30 – 15 -25 -10 -15 20 -30 – 8 -12 – 10 -20 20 -30 – 6 -12 12 -16 14 -20 3 -4 The times quoted above are given as a guide and should be adjusted to suit personal taste. The fan oven The fan oven is particularly suitable for cooking larger quantities of food. The advantages of fan oven cooking are: Preheating The fan oven quickly reaches its temperature, so it is not usually necessary to preheat the oven. Without preheating however, you may need to add an extra 5 – 10 minutes on the recommended cooking times. For recipes needing high temperatures, e.g. bread, pastries, scones, souffles etc., best results are achieved if the oven is preheated first. For best results when cooking frozen or cooked chilled ready meals always preheat the oven first. Cooking temperatures Fan oven cooking generally requires lower temperatures than conventional cooking. Follow the temperatures recommended in the cooking chart. As a guide reduce temperatures by about 20°C – 25°C for your own recipes, using a conventional oven. Batch baking The fan oven cooks evenly on both shelf levels, especially useful when batch baking. Using the fan oven • Turn the fan oven temperature control to the required setting. Things to note • The indicator neon will glow. It may turn ON and OFF during use to show that the setting is being maintained. 1001502002400 To fit the fan oven shelves The shelves should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. If not fitted correctly the anti-tilt and safety stop mechanism will be affected. Hints and tips • Arrange the shelves in the required positions before switching the oven on. Shelf positions are numbered from the bottom upwards. • When cooking more than one dish in the oven, place dishes centrally on different shelves rather than cluster several dishes on one shelf, this will allow the heat to circulate freely for the best cooking results. • When batch baking one type of food, e.g. Victoria sandwich cakes, those of similar size will be cooked in the same time. • It is recommended that when baking larger quantities the shelf positions should be evenly spaced to suit the load being cooked. A slight increase in cooking time may be necessary. • Do not place baking trays directly on the oven base as it interferes with the oven air circulation and can lead to base burning; use the lower shelf position. Do not place cookware and cooking pots with rough bases e.g. cast iron on the oven door as damage to the glass may occur. Cooking chart The oven temperatures are intended as a guide only. It may be necessary to increase or decrease the temperatures to suit individual preferences and requirements. Approx cook time (min) -10 -20 -25 -30 -15 -20 ------ - - -- 18 -25 18 -20 18 -25 1. -1.h 2. -2.h 3 -4.h depends on size 1. -1.h 2. -3h 25 -30 45 -65 -2. -3h -1. -1.h Follow manufacturer’s instructions -20 -30 -20 -25 -40 -50 -1. -2h -40 -45 -30 -35 -20 -30 -25 -40 -15 -20 -25 -35 -25 -45 -see roasting chart -8 -12 -30 -40 -20 -30 -1 -1.h -1 -1.h -25 -40 -15 -25 Note: Shelf positions are counted from the bottom of the oven. Roasting chart INTERNAL TEMPERATURES – Rare : ...