Ariston DN62X AUS Instruction Booklet - Page 19

Browse online or download pdf Instruction Booklet for Oven Ariston DN62X AUS. Ariston DN62X AUS 28 pages. Built-in multifunction double oven

Print Page

Because the fan oven cooks so efficiently, we

recommend that when cooking any recipes not

designed for a fan oven, you reduce the temperature

by about 25°C and the time by about 10 minutes in

the hour. If large quantities are being cooked it will

be necessary to increase the cooking time

somewhat to compensate for the extra oven load.

Unless otherwise indicated in the charts, food is

placed in a cold oven, i.e. without preheating.

If food is placed in an already hot oven, the

suggested cooking time should be reduced,

depending on the type and quantity of food being

cooked.

It should be noted that at the end of a cooking

period there may be a momentary puff of steam

when the oven door is opened, this will disperse in a

few seconds and is a perfectly normal characteristic

of an oven with a good door seal.

Oven Positions

Since the distribution of heat in the fan oven is very

even, most foods will cook satisfactorily on any shelf

position, but the shelves should be evenly spaced:

To ensure even circulation do not use meat pans

larger than 390x300mm (15ins x 12ins) and baking

trays no larger than 330 x 255mm (13ins x 10ins),

these should be positioned centrally on the oven

shelf.

! Do not fit shelves upside down.

! Never use more than 3 shelves in the oven as air

circulation will be restricted.

! Food or cooking utensils should not be placed on

the floor of the oven.

To avoid unnecessary cleaning, rod shelves which

are not in use should be removed from the oven.

Main Oven - Fan Oven Cookery Notes

Temperature and Time

The oven is provided with two shelves. A third is

available as an optional extra, contact Genuine Parts

and Accessories Hotline (see back page) for further

information.

If three shelves are used to cook large quantities of

food for home freezing or parties, it may be

necessary to increase the cooking times given in the

charts by a few minutes, to allow for the loss of heat

due to the extra time taken to load the oven, and the

larger mass of food.

Baking trays should allow an equal gap on all sides

of the oven.

To prepare meat and poultry for Roasting in your

Fan Oven

• Wipe the meat or poultry, dry well and weigh it.

Meat which has for been stored in a refrigerator

should be allowed to come to room temperature

before cooking, and frozen meat or poultry must

be completely defrosted before placing in the

oven.

• The weight of any stuffing used should be added

before calculating the cooking time.

• Place meat/poultry in the main oven meat pan

supplied with your cooker. Small joints weighing

less than 1.75kg (31/2 lbs) should be roasted in

a smaller meat pan/tin - or they may be 'pot

roasted' - a small joint or a large meat pan

causes unnecessary oven splashing and

evaporation of meat juices.

• Additional fat should not be added, except for

veal, very lean meat or poultry which can either

be 'larded' with fat bacon or brushed very

sparingly with cooking oil or melted fat.

• Beef, lamb, mutton and poultry may be dusted

lightly with seasoned flour to give a crisp outer

surface. The skin of duck and goose should be

pricked to release excess fat during cooking,

and the rind of pork should be scored, brushed

lightly with oil, and rubbed with salt to give crisp

crackling.

• Meat and poultry wrapped in, or covered with a

tent of aluminium foil will be juicy and tender.

Roasting bags offer the same advantages.

Always follow the manufacturer's pack

instructions, and remember to reduce the

temperatures given for conventional ovens by

approximately 25°C and the time by

approximately 10 minutes per hour.

• Potatoes for roasting only require to be brushed

with cooking oil or melted fat.

• It is not necessary to baste when roasting in an

electric oven and stock or liquid should not be

added to the meat pan since this only causes

unnecessary soiling, steam and condensation.

Frozen Meat and Poultry

! Joints of meat and whole birds should be

defrosted slowly, preferably in a domestic

refrigerator (allowing 5-6 hours per 450g,1 lb), or at

room temperature (allowing 2-3 hours per 450g, 1

lb).

! Frozen meat or poultry must be completely

defrosted before placing in the oven.

! It is essential to wash thoroughly and cook meat

and poultry immediately after defrosting.