USING THE OVENS - MAIN OVEN ONLY
14
Automatic cooking
(main oven
only)
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, 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.
❍ To help keep foods as cool as
possible, do not leave the oven
light on when the oven is set for
automatic cooking.
❍ 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 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.
Main oven baking guide
The cooking times given below are only
approximate, because the size and type
of cooking dish will influence cooking
times, as will personal preference.
The times given in the following guide
are based on a preheated oven.
Because a fan oven has an even
temperature throughout the oven, no
shelf positions have been given,
and there is no need to interchange
dishes onto different shelves part
way through cooking as with a
conventional oven.
Aluminium foil
Use foil only to cover food or cooking
dishes, using foil to cover the shelves
or oven base creates a fire hazard.
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.
11
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 170 25 - 35 mins
(2 x 205mm / 8”)
shallow tins
Semi rich fruit cake 140 2
1
⁄2 - 3
1
⁄2 hours
(230mm / 9” deep tin)
Scones 210 - 220 10 - 15 mins
Meringues 90 - 100 2 - 3 hours
Shortcrust pastry 200 Depending on size and
Puff / flaky pastry 210 type of cooking dish,
Choux pastry 200 and 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 1
1
⁄2 - 1
3
⁄4 hours
USING THE MAIN OVEN
