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when grilling meats. Grilling chart FOOD GRILL TIME (mins in total) Bacon Rashers 5 - 6 Beef Burgers 10 - 15 Chicken Joints 30 - 40 Lamb Chops 15 - 20 Pork Chops 20 - 30 Whole Trout/Mackerel 15 - 25 Plaice/Cod Fillets 10 - 15 Kebabs 20 - 30 Kidneys – Lamb/Pig 8 - 12 Liver – Lamb/Pig 10 - 20 Sausages 20 - 30 Steak – Rare 6 - 12 Steak – Medium 12 - 16 Steak – Well Done 14 - 20 Toasted Sandwiches 3 - 4 . The times quoted above are given as a guide and should be adjusted to suit personal taste. The top oven The top oven is the smaller of the two ovens. It is designed for cooking smaller quantities of food. It gives especially good results if used to cook fruitcakes, sweets and savoury flans or quiche. Using the top oven Turn the top oven/grill control to the required setting. The top oven is also ideal for use as warming compartment to warm dishes and keep food hot. Use the top oven when you want to warm plates. Use the lowest setting on the second oven temperature control. Things to note • The oven light will illuminate. • The indicator neon will glow. It may turn ON and OFF during use to show that the setting is being maintained. • The cooling fan for the controls may operate after a time. . Do not place dishes, tins and trays directly on the oven base as it becomes very hot and damage will occur. To fit the top oven shelf The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side supports. Lift shelf clear. To install a shelf, reverse the above steps. Hints and tips • Arrange the shelves in the required positions before switching the oven on. Shelf positions are counted from the bottom upwards. 2 3 2 1 • There should always be at least 2.5cm (1”) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones bread etc., place the tins or baking trays centrally on the shelf. • Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation. • Stand dishes on a suitably sized baking tray on the shelf to prevent spillage onto the oven base and to help reduce cleaning. • The material and finish of the baking tray and dishes used affect base browning. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning. • Because of the smaller cooking space and lower temperatures, shorter cooking times are sometimes required. Be guided by the recommendations given in the cooking chart. • 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. • For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven. . 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. The main 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. Using the main oven Turn the main oven temperature control to the required setting. Batch baking The fan oven cooks evenly on both shelf levels, especially useful when batch baking. To fit the main oven shelves The shelf should be fitted with the straight rods uppermost on the frame and the forms towards the back of the oven. To remove a shelf slide the shelf towards you until the shelf stop is reached. Tilt shelf up at the front to that the stops clear the side supports. Lift shelf clear. To install a shelf, reverse the above steps. Things to note • The oven light will illuminate. • The indicator neon will glow. It may turn on and off during use to show that the setting is being maintained. • The cooling fan for the controls may operate after a time. • The oven fan will operate. • If an automatic programme has been set, the oven light will not come on until cooking begins. Hints and tips • Arrange the shelves in the required po...