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depending on cut of meat Vegetables Baked jacket potatoes 4 or 5 3 1. - 3 hrs. until soft, depending on size Puddings Milk Puddings (500ml/1 pt) 3 4 1.-2. stand dish on baking tray and started with warm milk Baked Custard (500ml/1 pt) 3 4 45-60 mins. bain-marie Baked Sponge Puddings 4 3 40-50 mins Baked Apples 3 3 30-45 mins depending on type and size of apples Meringue Topped Puddings 1 3or4 15 mins or until "tinged" with brown Apple Tart (1 x205mm/8//) 6 2 45-60 mins Fruit Crumble 5 2 35 -45 mins Cakes, Pastries & Biscuits Small Cakes 2 trays 5 2 and 4 15-25 mins. 1 tray 5 2 15-22mins. Victoria sandwich (2 x 7") 4 2 and 4 20-30 mins Swiss Roll (3 egg quantity) 5 2 15-20 mins. Meringues 1 3 2-3 hrs Christmas cake (1 x 205mm / 8") 2 3 Time depending on recipe Madeira cake (1 x 180mm / 7") 4 4 1.-1. hrs. Rich Fruit cake (1 x 180mm / 7") 2 4 Time depending on recipe Scones 7 1 and 3 10-20 mins. Shortbread (1 x 180mm / 7") 2 3 55 -65 mins. Biscuits 4 1 and 3 10-20 mins. Shortcrust Pastry 6 2 15 - 60 mins depending on use. Rich Short Crust 5 1 and 3 20-30 mins. Flaky/Puff Pastry 7 2 10-30 mins. Choux Pastry 6 2 20-30mins. Yeast Mixtures Bread - rolls 7 2 and 4 20-30 mins. Miscellaneous Yorkshire Pudding:-large 7 1 30-40 mins individual 7 2 20-30mins When baking with two trays or tins on two levels, the top tray is removed first and the lower tray moved up to the top position for a few minutes longer. Soft Margarine Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart. Using the Main Oven for Other Functions ‘SLOWCOOK’ SLOW Setting This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care should be taken when warming bone china, as it may be damaged in a hot oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed. Advantages of “SLOW” cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive joints of meat are tenderised. Fully loading the oven can be economical. Cooking times can be extended in some cases by up to 2 hours. Operation: 1. Place the prepared food in the main oven and ensure the door is fully closed. 2. Select ‘SLOWCOOK’ (Slow Cooking Temperature) by turning the Main Oven Control clockwise ensuring the oven door is fully closed. Storage and re-heating of food: 1. If food is to be frozen or not used immediately, place it in a clean container and cool as soon as possible. 2. Always thaw frozen food completely in the refrigerator before re-heating. 3. Always reheat food thoroughly and ensure it is piping hot before serving. 4. Only re-heat food once. Points to consider when preparing food for “SLOW” cooking: 1. Make sure that the dishes to be used will fit into the oven ensuring enough room for air to circulate. 2. All dishes cooked on the slow setting will require a minimum of 6 hours, however, if they are cooked for 1 -2 hours longer then deterioration in their appearance may be noticed. 3. Never cook joints of meat over 2.7kg (6 Ib) or poultry over 2.0kg (4lb 8oz). We do not recommend that joints of meat or poultry are stuffed before cooking on the slow setting. 4. To seal in the meat juices, always cook meat or poultry at 170°C for 30 minutes before wrapping in foil and placing on a rack over a tin (to allow good air circulation) before turning the control to the slow setting and cooking immediately. 5. Always ensure that joints of pork and poultry are thoroughly cooked by checking with a meat thermometer before serving. 6. Always thaw frozen foods completely before cooking. We do not recommend placing frozen food in the oven to cook. 7. Always bring soups, liquids and casseroles to the boil before placing in the oven. 8. Ensure that casserole dishes have a good seal (not airtight) and cover to the top with foil to prevent loss of moisture. 9. Ensure that fruit and vegetables are cut into even sized small pieces to cook properly. 10. Always adjust seasoning before serving. 11. If using dried red kidney beans it is important that the beans are soaked and then boiled fora minimum of 10 minutes before using in any dish to destroy any toxins. 12. When cooking fish or egg dishes it may be necessary to check during cooking to avoid overcooking. Care and Cleaning Grill Remove the grill pan and the wire grid food support, it is best to wash these items immediately after use to prevent stains from being burnt on when used again. Wipe out the Grill compartment, use a fine steel wool soap pad to remove stubborn stains from the grill runners and the floor of the compartment. Wipe over the control panel with a damp cloth and polish with a dry cloth. Control Panel Do not use cream cleaners, oven cleaners or aerosols, scouring pads or abrasive powder for cleaning the plastic knobs as damage will occur. Decorative Trims It is advisable to cl...
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