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Defrost

Set the defrost function by turning the knob to the

right.

This main oven function defrosts most foods faster

than more conventional methods. It is particularly

suitable for delicate frozen foods which are to be

served cold e.g. cream filled gateaux, cakes covered

with icings or frostings cheesecakes, biscuits,

scones, etc. Turn the main oven temperature control

to the required setting.

Hints and tips

• Place the frozen food in a single layer where

possible and turn it over half way through the

defrosting process.

• The actual speed of defrosting is influenced by

room temperature. On warm days defrosting will be

faster than on cooler days.

• It is preferable to thaw fish, meat and poultry slowly

in the fridge. However, this process can be

accelerated by using the defrost function. Small or

thin fish fillets, frozen peeled prawns, cubed or

minced meat, liver, thin chops, steaks etc., can be

thawed in 1 -2 hours.

• A 1 kg/2¼lb oven ready chicken will be thawed in

approximately 5 hours. Remove the giblets as soon

as possible during the thawing process.

• Joints of meat up to 2kg/4½lb in weight can be

thawed using the defrost function.

• All joints of meat and poultry must be thawed

thoroughly before cooking.

Cooking tables

Oven cooking chart

The temperature and baking times are for guidance

only, as these will depend on the consistency of the

various ingredients and the number, type and size of

baking tray or tins used. It may be necessary to

increase or decrease the temperature to suit

• Always cook thoroughly immediately after thawing.

• Do not leave food at room temperature once it is

defrosted. Cook raw food immediately or store

cooked food in the fridge, once it has cooled.

• Care must always be taken when handling foods in

the home. Always follow the basic rules of food

hygiene to prevent bacterial growth and cross

contamination when defrosting, preparing, cooking,

cooling and freezing foods.

Slow Cook Function

The slow cook setting gives a very low heat in the

oven. It is particularity useful when you are cooking

soups, stews and casseroles because the long slow

cooking will make cheaper, tougher cuts of meat

more tender. Some foods such as pastry and biscuits

are not suitable for slow cooking because the

temperature is too low. Cover all foods during cooking

to prevent it from drying out. You can uncover food for

the last half hour if it is normally served golden

brown.

Using slow cook

You need to cook food at 180-190C for 30 minutes

before you turn the oven down to the slow

cook setting. This makes sure that the temperature of

the food gets hot enough to start the food cooking.

The indicator neon will glow. It may turn on and off

during use to show that the setting is being

maintained.

Turn the oven control to the required setting. After

30 minutes turn the control to the slow cook setting .

individual preference and requirements. For best

results, moist recipes (for example pizza, fruit flans

etc) should be baked on one level. To ensure optimal

performance when cooking convenience foods, pizza

or frozen and chilled ready meal, always preheat the

oven first.