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If you want to roast potatoes in the dripping, allow approximately 1-1'A hours cooking time. Turn the roast over halfway through cooking to ensure an all round crisp and brown joint. Warning! The handle must be removed whilst grilling. Failing to do so will result in overheating of the handle. This may cause damage leading to breakage of the handle. inserting the handle Lock it into the grip at the front of the pan. See illustration. Removing the handle Press the button on the handle. See, illustration. HO Inserting/ removing grill handle Traditional grilling @and§* How to use the grill Prime cuts of meat such as steaks and chops or fish; weighing less than 1 kg can either be tried or grilled. Salt large pieces shortly before grilling and small ones just after grilling. Turn meat/fish after half the grilling time so that both sides are uniformly browned. Turn thin pieces once; thicker pieces need turning more often. On appliances with a dual circuit grill [sj], you should setthe grill to grill symbol @ for small amounts and to symbol § for larger amounts. Select the highest setting on the variable temperature selector to seal the food and then turn down to a lower temperature. Position the wire shelf with the projection facing upwards or downwards in. a shelf position of your choice depending on the thickness of the food you wish to grill. Place the grill pan on the wire shelf and remove the grill pan handle. The oven door is closed during grilling There is no need to pre-heat the grill unless you prefer to do so. Grill pan and wire shelf can be cfeaned more easily if soaked in the sink with water and washing-up liquid after grilling. BFG901 1CV92 UK ■ The hot air oven is extremely versatile since you can cook a complete mea) in it. You can cook different foods at the same time, such as fish and cakes, without any transfer of smell or taste from one to the other. ■ When menu cooking try to choose foods which require similar cooking temperatures. ■ When cooking meat in uncovered containers the fat filter must be inserted. When coQking pies or cakes at the same time as a roast you can choose pies or cakes which normally cook at temperatures 20 °C lower than the roast. Temperature differences of 1Q °C lower them the roast can be compensated by longer or shorter cooking times. Shelf positions are chosen according to the food being cooked and in connection with the cooking guidelines in the recipe book supplied. Menu suggestion: Moat Loaf Potato Bake Buttered Carrots Fruity Rice Pudding Ovenware: Oblong ovenproof dishes Shelf positions: Meat Loaf & Potato Bake Side by side 3rd from top Carrots and Fruity Rice Pudding Side by side 5th from top Cooking method: Hot Air Temperature: 170-180 cC Time: Approx. 60-75 minutes Menu cooking In the oven Defrosting by hot air in the oven ■ Food in flat aluminium containers defrosts especially well since aluminium is a good heat conductor. For freezing and subsequent defrosting of meat and vegetable dishes, flat aluminium containers should therefore be used. For defrosting uncooked frozen meat and fruit, closed ovenproof dishes are especially well, suited. Position the containers on toe wire shelter in the meat pan 4th from the top. Food Temp. °C ' Time - Hours/minutes Ready-made meals 1-4 portions) 200 0.40-0.50 thawing and heating ready to serve Small cakes without cream fillings or toppings {in foil) ■200. 0.15-0.20 ready to serve Large cakes without cream fillings or toppings (in foil) 200 0.30-0.45 ready to serve Unsliced bread in foil (approx, 450 g/1 lb) 200 0.15 • 0.30 at room temp. ready to serve • Bread rolls 200 0,15 + 0.30 at room temp. ready , to serve Fruit, e. g. 300 g strawberries, raspberries (in covered container) 200 0.15 + 0.15 at room temp - ready to serve Ready to cook foods (pizza, pies) 200 0.45-1.00 ready to serve Uncooked joints (e.g. 1.5 kg) 180-200 2.00-3.00 depending on type of meat thawed and cooked Chicken approx. 1 kg (cover with greaseproof paper) 50 1.00-1.15 ' thawed, remove giblets and roast BUA901 10/92 UK Foe bottling, use only jars with rubber seals and glass lids. Never use jars with screw littings or bayonet catches or metal tins. And make sure you use fresh foodstuffs! The oven holds 6 bottling jars of 1-1.5 litres capacity. Place 1 cup of hot water in the drip-pan so that the necessary humidity is retained in the oven. Position the jars in the enamelled pan on the 4th ievel from the top. The jars should not touch, must wherever possible; be filled to the same level with the sane contents and must be. securely clamped. - To swit...

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