Handleiding Westinghouse GSP625 Fornuis

Handleiding

12 13

USING THE OVENUSING THE OVEN

FAN BAKING

The temperature in the oven is controlled by a thermostat.

The fan distributes the heat throughout the oven compartment.

This allows:

• Baking on all shelves at the same time with little variation

in browning or cooking.

• Cooking at slightly lower temperatures.

• Cooking from a cold start so there is no need to preheat

the oven – this is good for casseroles and fruit cakes.

• Good cooking results for cream mixtures, rich pastries and

bread but with these foods, preheating the oven for 10 to

15 minutes is required.

DEFROSTING

• Defrosting uses air that is circulated by the fan.

• You should defrost food before cooking it.

• You can also use the defrost function to raise yeast dough

and dry fruit, vegetables and herbs.

CONDENSATION

Condensation fogs the oven door and happens when you

are cooking large quantities of food from a cold start. You

can minimise condensation by:

• keeping the amount of water used in cooking to

a minimum;

• making sure that the oven door is rmly closed;

• cooking casseroles with a lid.

NOTE: If you are using water in cooking, this will turn to

steam and may condense outside the oven. This is not a

problem or a fault.

USING THE OVEN

COOKING GUIDE

• Select the correct shelf location for food being cooked.

• The grill tray can be used in the oven as a baking dish,

except in oven shelf location 1.

• Make sure dishes will t into the oven and remove

unnecessary trays or dishes before you switch it on.

• Keep edges of baking dishes at least 40mm from the

side of the oven. This allows free circulation of heat and

ensures even cooking.

• Do not open the oven door more than necessary.

• Do not place foods with a lot of liquid into the oven with

other foods. This will cause food to steam and not brown.

• After the oven is turned off it retains the heat for some

time. Use this heat to nish custards or to dry bread.

• Do not use a lot of cooking oil when roasting. This will

prevent splattering oil on the sides of the oven and the

oven door. Polyunsaturated fats can leave residue which is

very difcult to remove.

• When cooking things which require a high heat from

below (e.g. tarts), place the cooking dish on a scone tray

in the desired shelf position.

• For sponges and cakes use aluminium, bright nished or

non-stick utensils.

OVEN SHELF LOCATION

Your oven has seven positions for shelves. These are

numbered from 1 (the lowest shelf position) to 7 (the highest

shelf position). See diagram.

To give maximum space above and below the shelves, load

them in this way:

• When cooking with 1 shelf, use position 3 or 4.

• When cooking with 2 shelves, use position 3 and 5.

Use the oven efciently, by cooking many trays of food at the

same time. For example:

– Cook 2 trays of scones, small cakes or sausage rolls.

ELECTRIC OVEN

FOOD TEMPERATURE IN

O

C OVEN SHELF POSITION TIME IN MINUTES

Scones Plain or fruit 210 Any 10 -15

Biscuits Rolled 150 Any 10 - 15

Spooned 180 Any 12 - 15

Shortbread biscuits 150 Any 30 - 35

Meringues Hard - individual 100 Any 90

Soft - individual 165 Any 15 - 20

Pavlova - 6 egg 100 Any 75

Cakes Patty cakes 180 Any 15 - 20

Sponge - 4 egg 170 Any 20 - 30

Shallow butter cake 170 Any 30 - 40

Rich fruit cake 130 Any 180

Pastry - shortcrust Cornish pasties 180 Any 40 - 45

Custard tart 190 / 170 Any 20 - 30

Pastry - choux Cream puffs 200 Any 25 - 30

Yeast goods Bread 200 Any 25 - 30

GAS OVEN

FOOD TEMPERATURE IN

O

C OVEN SHELF POSITION* TIME IN MINUTES

Scones Plain or fruit 210 Any 10 -15

Biscuits Rolled 170 3 & 5 10 - 15

Spooned 180 3 & 5 12 - 15

Shortbread biscuits 150 3 & 5 30 - 35

Meringues Hard - individual 100 Any 90

Soft - individual 165 Any 15 - 20

Pavlova - 6 egg 100 Any 75

Cakes Patty cakes 180 3 & 5 15 - 20

Sponge - 4 egg 170 3 20 - 30

Shallow butter cake 170 3 & 5 30 - 40

Rich fruit cake 130 3 180

Pastry - shortcrust Cornish pasties 180 / 160 3 40 - 45

Custard tart 190 / 170 3 20 - 30

Pastry - choux Cream puffs 200 3 & 5 25 - 30

Yeast goods Bread 200 Any 25 - 30

* Counting from the bottom shelf up. Refer to “oven shelf location” section for more detailed information.

CHOOSING THE BEST OVEN SETTINGS

The following tables are intended as a guide and experience

may show some variation in cooking times necessary to meet

individual requirements.

For best results when baking you must preheat your oven

for 30 minutes.

Beoordeling

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