St George DEO-7, DEO-7R, DEO-7S, ues-8s Operation Manual

MODEL:

DEO-7,

DEO-7R,

DEO-7S

Appliance

Operation

Manual

INCLUDING

INSTALLATION

AND

CLEANING

WELCOME

TO

ST

GEORGE

St

George

is a proud

Australian

company

with a heritage

of

innovation

and

quality

that

spans

almost

50

years.

Our

success

now

extends

to

Ltd

markets

abroad

as well

as

at home,

and

this

has

confirmed

our

reputation

as

being

at

the

forefront

of

appliance

excellence.

The

elegant

simplicity

of

the

St

George

designs, combined

with

their

high

performance

features,

mean

they

will

remain

contemporary

for

many

years

to

come.

#5737

APPLIANCE

OPERATION

MANUAL

(INCLUDING

INSTALLATION

&

CLEANING INSTRUCTIONS)

DOUBLE

WALL

OVEN

(Model:

DEO-7,

DEO-7R,

DEO-7S)

I
i

I

CONTENTS

1

KNOWING

YOUR

St

George

ELECTRIC DOUBLE

WALL

OVEN

.................................

4

1 .1

Features & Benefits

of O ven

...........................

...............................

1 .2

C

leaning M ade

Sim

ple

..................................................

...............

4

1 .3 O ven

Function M

odes

...............

................

.................................

1 .4 G

rill

Function

M ode

..................................

................................

1 .5

M anual & A

utom

atic

Settings

........................

.................................

1.6

c

es o i

s

...........

Accessories....................................................

5...

2.

USING

THE

OVEN

FOR

THE FIRST

TIME

.

....

.

...........................

..........

.........

6

3.

CONTROL

PANEL

OPERATION

...............-..................................

........

7

D

ia g ra

m

. . .

. . . . . . .. . . . . . . ..

. . . . . . . .. . . . . .

. . .. . . . . . . .. . . . .

. . . .. . . . . . . ..

9.. . . . . . . . . . . . .

3.1

o e O

... ... ...

......

Pow

er..

... ....

...

.....

.... ....

... ..

O

n..

... .. ...

.. .. .. .. ..

7... ..

3.2

Setting

the

Clock Tim

e ..................................................

.............. . 7

3.3

U

P &

DO W N

arrow

buttons

...........................................................

8

3.4

eti g n A l r Setting.........

........

an........Alarm.............Tim

e....................

0

3.5

ve

N/

F b toOven............ON/OFF.................button..........................

10..

3.6

Setting

an

Oven

Cooking

M ode

,

........................... ............

................-

10

3.7

Oven

Tem perature

Control

Knobs

.........

..........................

...................

1

1

3.9

rilb

tt n . .. . ..

Grill.

. .. . . .. . . .. . . .

. ..

button.

.. . . .. . .

.. . . .. . . .. . . .. . . ..

. . .. . . .. . . ..

1

3.1 0 Roast

Probe O peration

If

Fitted

-...

....... ..............-.

........ ...........

11

3.11

o

plton

o C okCompletion......

..............

of.......Cooking.........................

13..

1

3.11

Indicator

Lights -O

ven

Tem

p

.........................................................

13

CONTENTS

4.

DESCRIPTION

OF

COOKING

MODES

....................................

.................. 14

4.1

efo t i T

pODefrost...................(in..........Top..........Oven)...............

14...1

4.2

Norm

al

Cooking

(in

Top

Oven)

........................................................

14

4.3

anO

en(n

o

Fan

........

Oven............(in.........Top..........Oven).............

14...1

4.4

rilng

(n

o O e)rilling...................(in........

Top..........Oven)..............

14...1

4.5

F n G rl

(n

ToFan)........Grill.............(in..........Top.........Oven)....

........

14...1

4.6

High

Bake

(in

Top O ven)

.......................................

-....................

14

4.7

oa

tPr

b

I

iRoast..............Probe..............If........Fitted................

15...1

4.8

Norm

al

Cooking

(in

Lower

Oven)

.....................

................ .................

15

4.9

G

ili g (i oGrilling...................(in.........Low er.............Oven).................

5

4.10

Automatic

Programmed

Cooking.............................................................................

15

5.

COOKING

INSTRUCTIONS

...........................................................................................

16

5.1

Preheating

.....................................................................................................

16

5.2

Defrost

(in

Top

Oven)..........................................................................................1

7

5.3

Normal

Oven

Cooking

(in

Top

Oven)

.........................................................................

18

5.4

Fan

Oven

Cooking

(in

Top

Oven).............................................................................

19

5.5

Grilling

(in

Top

Oven)..........................................................................................

21

5.6

Fan

Grilling

(in

Top

Oven)

.....................................................................................

22

5.7

High

Bake

Grilling

(in

Top

Oven)

...

..........................................................................

23

5.8 Roast Probe

Cooking

If

Fitted

...............................................................................

24

5.9

Normal

Cooking

(in

Lower

Oven)

.............................................................................

25

5.10

Grilling

(in

Lower

Oven)........................................................................................

26

5.11

Automatic

Programmed

Cooking.............................................................................

27

5.11

.1

Setting

a

Cooking

Duration

Time

........................................................................

27

5.11

.2

Setting

Oven

to Stop

Automatically

...................................................

..................

28

5.11

.3

Starting & Stopping

Oven

Automatically................................................................

29

5.11

.4

Cancelling

an

Automatic

Setting

........................................................................

30

CONTENTS

6.

RECIPES

&

TEMPERATURE

GUIDES

..............................

I......

..........

I.......3

7.

C

E

NI

G

&

MA

N E

ACHINTS......................&........WARNINGS..........................6

8.2

Recom

m

ended

Cleansers

......

..........

*........

.....................................

62

8.3 Routine

...............................

...............................

..................................................................................

.... ....

....

...

....

....

.... ....

....

...

....

.... ....

....

....

.. 6

9.

TROUBLESHOOTERS

&

SERVICE

CALL

CHECK..................................................

69

10.

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS..............._.................................

70

10.2

M

easurement

................................................

Chart.....

.....................

70

10.3

Preparing

the

Cupboard

Cavity.........................................................7

10.4

Providing

a

Suitable

Flue

..........................................

.........

...........

7

11.

ELECTRICAL

WIRING

DIAGRAMS

&

INSTRUCTIONS

...............................

............

76

11.1

iin W iringgs

...................

Rules............&....Warnings...................76....7

11.2

l c ri

a

Electrical........

.........

.................

Loads..........................

76...7

11.3

ota

e

Voltagein..................Supply.............Connection...................

.76....7

11.4

a

ra

s

...................

Diagram

s.......................

.....

..........

76...........7

KNOWING

YOUR

ST

GEORGE

ELECTRIC

DOUBLE

WALL

OVEN

St

George

-

DEO-7,

DEO-711,

DEO-7S

Double

Wall

Oven

1

KNOWING

YOUR

ST

GEORGE

ELECTRIC

DOUBLE

WALL

OVEN

1 .1

Features

&

Benefits

Sleek

styling

and

a

range

of

cooking

options

is

combined

in

your

St

George

Double

Wall

oven.

The

extra

large

-

93

litre

-

multifunction

oven

allows

you

to

cook

complete

meals

for

the

whole

family.

It

can

bake

either

conventional

or

fan-forced,

as

well

as

high

bake,

defrost,

grill

and

fan

grill

rotisserie-style.

The

lower

oven

has

a

capacity

of

63

litres.

It is

a

great

accompaniment

to the

top

oven

giving

the

facility

to

bake

entrees

or

desserts

whilst

the

top

oven

cooks

the

main

meal

-

or

its

great

for

"dinner

for

one".

The

control

panel

features

a

24

hour

electronic

clock

and

an

independent

timer,

useful

for

timing

household
activities.
There

is a

sensor

in

the

rear

wall

of

the

ovens.

If

overheating

occurs

(at

approx.

300

0

C),

the

safety

shut

down

mechanism

switches

off

the

element.

1 .2

Cleaning

Made

Simple

Cleaning

the

oven

is

made

simple

with

the

St

George

high

quality

vitrious

enamel

interior

oven

liner.

The

oven

and

grill

doors

easily

lift

off

for

better

access

while

cleaning

as

do

the

shelves

and

shelf

side

assemblies.

In

addition

an

Optional

Self

Clean

Oven

Liner

Kit

is

available

as

an

accessory

which

catalyses

the

fats

so

that

it

burns

and

flakes

to

the

oven

floor,

A

quick

brush

out

when

the

oven

is

cool

is

all

that's

required.

1

.3

Oven

Function

Modes

The

Multifunction

modes

offered

with

the

Top

Oven

are:-

Normal

Cooking

Fan

Forced

Fan

Grill

Grilling

in

Oven

High

Bake

Defrost.

The

Lower

Oven

offers

Normal

cooking

and

a

variable

heat

Grilling

facility.

1 .4

Manual

and

Automatic

Settings

The

oven

offers

a

24

hour

electronic

programmable

clock

which

allows

for

manual

operation

or

allows

the

user

to

preselect

cooking

times,

giving

you

freedom

to

'cook

from

a

distance".

(NB:

The

automatic

programmed

cooking

operates

the

Top

Oven

only).

4

KNOWING

YOUR

ST

GEORGE

ELECTRIC

DOUBLE

WALL

OVEN

1 .5

Accessories
Shelf

Levels

Grill

Pan

&

Rack

(The

6

shelf

levels

assure

the

(Acts

as an

extra

shelf

and

the

pan

is

coated

with

vitreous

enamel

for

optimal

use

of

the

93

litre

oven)

long

life

and

easy

cleaning

Biscuit

Tray

Self

Clean

Oven

Liners

(Non-stick,

Alu-clipped

trays,

large

to

suit

(Optional

Extra

-

great

to

alleviate

extra

cleaning

full

width

of

oven)

requirements).

5

USING

THE

APPLIANCE

FOR

THE

FIRST

TIME

2.

USING

THE

APPLIANCE

FOR

THE

FIRST

TIME

The

first

time

you

heat

up

the

oven

and

grill

compartment

a

fine

oil

film

on

the

elements

and

surface

will

be

given

off

as

smoke.

This

is a

normal

action

and

the

oil

may

be

removed

by

the

following

procedure:-

Top

Oven:

1

.Set

the

Clock

Time

to

use

the

oven

function

modes

(see

3.2)

2.

Set

the

Alarm

for

1

hour

3.

Press

the

Mode

button

to

select

Fan

Oven

4.

Set

the

Oven

Temperature

Control

knob

to

1

80

0

C

5.

With

the

oven

door

closed,

leave

the

oven

on

these

settings

for

approximately

one

hour

or

until

all

the

smoke

has

disappeared.

Lower

Oven:

6.

Press

the

Grill

button

to

select

Lower

Oven.

7.

Set

the

Oven

Control

Knob

I1to

1

80

0

C.

8.

With

the

oven

door

closed,

leave

the

oven

on

this

temperature

setting

for

approximately

one

hour

or

until

all

the

smoke

has

disappeared.

Both

ovens

are

now

ready

for

cooking.

Cleaning

Reflective

Glass

models:

After

installation

-

all

adhesive

labels,

advertising,

tape

etc

should

be

removed

immediately.

A

quick

diluted

wash

with

Ammonia

and

water

should

rinse

away

any

remaining

adhesive.

After

cleaning,

the

glass

must

be

thoroughly

rinsed.

(See

7.3

Cleaning

Routine).

6

CONTROL

PANEL

OPERATION

3.

CONTROL

PANEL

OPERATION

3.1

Power

ON

When

the

unit

is

powered

up, the

time

will

be

set

to

"0:00"

and

the

time

alarm

will

sound.

Press

any

button

to

cancel

the

alarm.

3.2

Setting

the

Clock

This

Electronic

Clock

has a 24 hour

display

(eg:

9am

is

9.00;

midday

is

12.00:

6pm

is

18.00)

1 .Press

the

"Reset"

button

and

hold

it

down

for

more

than

3

seconds.

2.

The

colon

(:)

will stop

flashing

after

the 3 seconds

has

elapsed

and

will

remain

on

while

the

time

is

adjusted.

3.

The

time

can

then

be

altered

by

pressing

the

"UP"

or

"DOWN"

arrows

as

required.

7

CONTROL

PANEL

OPERATION

3.3

Altering

Times

by

the

"UP"

or

"DOWN"

arrow

buttons

1 .To

alter a time,

press

the

required button

(either

"Timer",

"Start",

"Stop"

or

'Reset").

2.

The

appropriate symbol

for

the

selected function

will

be

displayed

and

will

remain

displayed

for

at

least

two

seconds

after

the

button

is

released.

3.

While

the

symbol

is

displayed,

the

"UP"

or

"DOWN"

arrow button

can

be

pressed

to

adjust

the

displayed

time.

It is,

therefore,

only necessary

to

press

one

button

at a time

to

alter

the

times.

If

no

symbol

is

displayed

(or

the

colon

(:) is

flashing)

no

time

can

be

altered.

If

the

"UP"

or

"DOWN"

arrows

are

held

down,

the

time

will

change

in 1

minute steps

every

0.5

seconds.

After

the

button

is

held

down

for

more

than 5 seconds,

the

time

will

change

in 1 0

minute steps.

If

the

button

is

released

then

quickly

pressed

again,

the

time

will

again

change

in 1

minute steps.

CONTROL

PANEL

MODEL

DEO-7,

DEO-7R,

DEO-7S

Oven

Temperature

Selected

~~~~Oven

I

Indicator

Light

Oven

II

Indicator

Light

Electronic Clock

Time

Set

Grill

Temperature

or

Lower

Oven

Temperature

~~~~~~~~~~ ~~~~~~~~~St

Gerge

Grill Zone

Selected

Function buttons

Lower

Oven

Selected

Oven Mode

Selections

Oven

Temperature

Control

Knobs

CONTROL

PANEL

OPERATION

3.4

Setting

an

Alarm

Time

1.

Press

the

"Timer"

button.

The

symbol

"Mins"

will

be

displayed

on

the

bottom

right

hand

side

of

the

clock

time.

2.

The

time

span

required

before

the

alarm

sounds

may

then

be

set

by

pressing

the

"UP"

or

"DOWN"

arrow

buttons

as

required.

When

the

time

has

elapsed,

the

timer

alarm

will

sound

(three

short

beeps).

Press

any button

to

cancel

the

alarm.

EG:

The

time

is

1

0:00

am.

One

wants

the alarm

to

sound

in 1 5

minutes

time.

Therefore

to

set

the alarm

time

-

Press

"Timer"

button

-

the

symbol

"Mins"

will

be

displayed.

Press

the

"UP"

or

"DOWN"

arrow

buttons

until

the

clock

shows

0:1

5

(eg:

15

minutes).

The

alarm

will

now

sound

in

15

minutes

time.

3.5

Oven

"On/Off"

button

1 .To

turn

the

oven

on,

press

the

"On/Off"

button.

2.

To

turn

the

oven

off,

press

this

button

once

again.

All

illuminated

lights

for

the

oven,

except

for

the

clock

time,

will

be

also

turned

off.

(NB:

The

Grill

in

the

lower

oven

compartment

may

be

operated

even when

the oven

'On/Off"

button

is

turned

oft).

3.6

Setting

an

Oven

Cooking

Mode

1

.Press

the

On/Off

button

to

operate

the

oven.

One

of the

Mode

lights

will

illuminate.

2.

Then

press

the

"Mode"

button.

The

next

cooking

mode

will

then

be

illuminated.

Continue

pressing

the

"Mode"

button

until

the

desired

cooking

mode

is

selected.

The

modes

that

can

be

selected

(in

order)

are

"Defrost",

"Normal

Oven",

"Fan

Oven",

"Grill",

"Fan

Grill"

and

"High

Bake".

In

modes

other

than

"Defrost"

and

"Grill",

the

selected

oven

temperature

will

be

displayed.

To alter

the

cooking

temperature,

turn

the

Oven

Temperature

Control

Knob

to

the

required

temperature.

NB:

Defrost

does

not

operate

under

temperature;

Grill

Oven

operates

a

preset

temperature

which

cannot

be

altered.

10

CONTROL

PANEL OPERATION

3.7

Oven

Temperature

Control

Knob

The

Oven

Temperature

Control

Knob

is

located

to

the

right

at

the

clock.

One

for

the

Top Oven marked

"Oven

I"

and

the second

for

the

Lower

Oven

marked

"Oven

11".

Turn

the

control

clockwise

to

select

the

temperature.

The

temperature

selected

will

illuminate

in

an

orange

colour

and

in

digital

form

within

the

programmer, immediately

to

the

right

of

the

clock

time.

3.9

Grill

Button

Press the

"Grill"

button.

The

next

cooking

mode

will

then

be

shown.

Press the

"Grill"

button

until

the

desired

cooking

mode

is

selected.

The

modes that

may

be

selected

(in

order)

are

"Grill",

"Grill

Half",

"Oven

11"

and

"Off".

If a

Grill

mode

has

been

selected

the

currently

selected

grill

heat

level

will

be

displayed

on

the

right

hand

side

of

the

display.

The

grill

heat

level

can

be

altered

by

pressing

the

"UP"

or

"DOWN"

buttons

immediately

to

the right

of

the

"GRILL" button.

A

grill

heat level

of

'9'

has

the grill

turned

on

fully,

while

the

level

of

'C

has

the

grill

element

turned

off.

The

"Grill

Half"

selects

only

the

centre

grill

element,

while

"Grill" selects

both the

centre

and

outer

grill

elements.

If

the

Oven

II

mode

is

selected

-

turn

the

Oven

11

Temperature Control

Knob

to

select

the

temperature

required.

When

cooking

is

completed,

turn the

grill

compartment

off

by

pressing

the

"Grill"

button

until

the

right

hand

side

of

the

display

is

blank.

3.1 0 Roast

Probe

Operation

(RPO)

If

Fitted

The

Roast

Probe

Operation

shares

the

same

digit

display

on

the

control

panel

as

does

the

Timer

function.

(Timer/Roast

Probe

display

illuminated

in a

pale blue

colour).

In

the

RPO

the 2 digits

to

the

left

of

the

display

indicate

the

Roast

Probe

Set

Temperature

(RPST)

and

the 2 digits

to

the

right

of

these

indicate

the

temperature

at

which

the

Roast

Probe

is

currently

operating.

CONTROL

PANEL

OPERATION

3.1

0

Roast

Probe

Operation

(RPO)

Continued

1

.The

RPO

commences

in

either

of

two

ways:-

i)

when

the

roast

probe

is

plugged

into

the

socket

(top

left

hand

side)

with

either

the

Normal

Oven

Mode

or

Fan

Oven

Mode

already

activated.

ii)

when

the

Normal

Oven

Mode

or

Fan

Oven

Mode

is

activated

with

the

roast

probe

already

plugged

into

the

socket

(top

left

hand

side).

2.

Once

the

RPO

commences

the

timer

display

will

be

hidden

momentarily

and

the

symbol

"P"

appears

in

the

display.

After

a

duration

of

3

seconds,

the

"P"

will

be

replaced

by

the

roast

probe

temperature.

3.

Once

the

FP"

has

appeared,

the

RPST

can

be

selected

by

pressing

the

UP

and

DOWN

arrows.

By

pressing

either

of

these

buttons

the

RPST

is

displayed

to

the

left

in

flashing

mode,

If

the

UP

or

DOWN

arrows

are

held

continuously

the

RPST

will

be

changed

by

1

00

for

every

0.4

seconds.

After

the

button

is

held

down

for

more

than

1 0

seconds

the

RPST

will

change

1000C

for

every

0.4

seconds

until

the

limit

is

reached.

When

the

UP

or

DOWN

arrows

are

released

the

RPST

will

remain

displayed

for

another

2

seconds

and

then

disappear.

To

see

the

RPST

displayed,

press

either

UP

or

DOWN

arrows

for

a

duration

not

longer

than

0.4

seconds.

This

will

display

the

RPST,

but

will

not

alter

the

temperature

set.

4.

Turn

Oven

Temp

Control

to

required

temperature.

5.

Once

the

roast

probe

is

in

operation,

the

heating

elements

within

the

oven

will

cycle

as

per

normal

oven

mode,

or

fan

oven

mode,

whichever

has

been

selected.

6.

The

RPO

is

completed

once

the

roast

probe

temperature

reaches

or

exceeds

the

RPST.

The

Oven

will

automatically

turn

off

at

this

time,

and

the

oven

temperature

displayed

to

the

very

right

of

the

display

panel

will

also

turn

off.

An

alarm

will

sound

continuously

for

3

minutes

and

the

roast

probe

temperature

will

flash

continuously

on

the

display

panel

until

any

one

of

the

buttons

on

the

control

panel

are

pressed

(except

the

UP

arrow),

or

when

the

roast

probe

is

disengaged

from

the

meat

joint.

The

flashing

roast

probe

temperature

will

then

be

replaced

by

the

timer

mode

and

the

oven

will

remain

off.

During

the

first

3

minutes

of

the

alarm

sounding,

the

RPTS

may

be

adjusted

if

required.

By

pressing

the

UP

arrow

the

alarm

will

be

terminated,

the

oven

will

turn

back

on

and

the

RPST

and

the

current

roast

probe

temperature

will

be

displayed,

allowing

the

RPST

to

be

altered.

1

2

CONTROL

PANEL

OPERATION

3.1

0

Roast

Probe

Operation

(RPO)

Continued

NB:

1)

The

effective

temperature

range

covered

by

the

roast

probe

temperature

measurement

is

from

300

to

900

celsius.

2)

When

the

oven

is

first

powered

up,

the

RPST

is

initialized

to

60

0

C.

The

allowable

range

for

adjustment

is

from

300C

to

9900.

3)

There

is

a

minimum

delay

of

15

seconds

from

when

the

RPO

is

activated

before

the

first

comparison

between

the

RPST

and

the

roast

probe

temperature

can

be

conducted.

4)

If

the

roast

probe

is

disconnected

while

the

RPO

is

activated,

the

display

panel

will

revert

back

to

the

Timer

display.

The

time

from

disconnection

of

the

roast

probe

to

the

timer

returning

to

the

display

will

be

less

than

2

seconds.

5) If

the

oven

is

turned

off

(by

the

On/Off

button)

before

the

roast

probe

temperature

reaches

the

RPST,

the

display

planel

will

revert

back

to

the

Timer

display.

6)

The

colon(:)

for

the

timer

indication

will

be

hidden

while

the

roast

probe

temperature

is

displayed.

7)

Automatic

Programmed

Cooking

is

applicable

with

the

Roast

Probe

operation.

3.11

Completion

of

Cooking

When

cooking

is

completed,

turn

the

oven

off

by

pressing

the

"On/Off"

button.

3.1

2

Indicator

Lights

Oven

Temp

-

this

light

will

illuminate

when

the

oven

is

heating

up.

Once

the

oven

has

reached

the

temperature

set,

the

light

will

cycle

ON

and

OFF

as

the

temperature

is

maintained.

The

light

glows

when

any

of

the

oven

modes

are

used

(eg.

defrost,

gritl,

high

bake

etc.)

DESCRIPTION

OF

COOKING

MODES

4.

DESCRIPTION

OF

COOKING

MODES

4.1

Defrost

(in

Top

Oven)

This

mode

offers

a

healthy

clean

means

to

defrost

frozen

foods.

Rather

than

leaving

foods

in

the

open

air

the

food

can

be

placed

in

the

oven

and

defrosted

without

any

means

of

heat,

reducing

the

likelihood

of

growing

bacteria.

4.2

Normal

Cooking

(in

Top

Oven)

In

this

traditional

mode

the

oven

heat

is

provided

by

the

outside

ring

of

the

top

oven

element

and

a

concealed

element

under

the

oven

base

and

is

most

suitable

when

cooking

on

one

rack

only.

4.3

Fan

Oven

(in

Top

Oven)

In

this

mode

the

oven

fan

circulates

heat

from

an

element

surrounding

the

fan

to

give

a

more

even

temperature

throughout

the

oven.

This

allows

more

than

one

tray

of

food

to

be

cooked

at

the

same

time

with

similar

cooking

results.

4.4

Grilling

in

Oven

(in

Top

Oven)

This

mode

uses

the

infrared

heat

of

the

top

inner

element

to

cook

foods

to

your

requirement.

Speed

of

cooking

can

be

changed

by

lowering

the

grill

tray

and

shelf.

This

oven

grilling

facility

is

additional

to

the

separate

grill

in

the

lower

compartment.

4.5

Fan

Grill

(in

Top

Oven)

In

this

mode

the

cooking

uses

the

infrared

heat

from

the

grill

element

plus

the

heat

circulated

by

the

fan.

This

will

give

an

appearance

and

flavour

similar

to

food

cooked

on

a

rotisserie.

Cooking

takes

place

with

food

positioned

on

the

centre

shelf

or

below.

4.6

High

Bake

(in

Top

Oven)

The

High

Bake

mode

is

a

function

which

uses

a

high

temperature

from

the

concealed

element

under

the

oven

base,

the

element

surrounding

the

fan

and

the

fan

circulating

and

distributing

heat

evenly

throughout

the

oven.

High

Bake

promotes

a

very

quick

pre-heat

(approx.

1 0

mins)

and

achieves

quick

cooking

results

for

hors

d'oeuvres,

pastry

foods,

and

especially

Pizza.

1

4

DESCRIPTION

OF

COOKING

MODES

4.7

Roast

Probe

If

Fitted

Roast

Probe

operation

is

available

in

Normal

Oven

Mode

and

Fan

Oven

Mode

only.

The

probe

is

manufactured

of

stainless

steel

and

is

placed

into

the

fleshiest

part

of

the

meat

joint,

plugged

into

a

socket

within

the

oven

compartment

and

activated

through

the

temperature

selection

in

the

control

panel.

The

Roast

Probe

Operation

promotes

a

carefree

and

simple

method

of

cooking

roasts.

NB3:

Roast

probe

operation

is

available

in

the

top

oven

only).

4.8

Normal

Cooking

in

Lower

Oven

In

this

traditional

mode

the

oven

heat

is

provided

by

top

and

bottom

elements

and

is

most

suitable

when

cooking

on

one

rack

only.

4.9

Grilling

in

Lower

Oven

In

this mode

the

heat

is

supplied

by

a

Dual

or

Half

grill

facility.

The

dual

element

allows

for

variable

heat

control.

4.10

Automatic

Programmed

Cooking

The

Top

oven only

can

be

set

to

turn

on and

off

automatically

at

preset

times.

The

Automatic

settings

mode

is

generally

used

when

cooking

is

left

unattended.

(Automatic

cooking

is

suitable

only

for

NORMAL

OVEN.

FAN

OVEN,

HIGH

BAKE

and

DEFROST

settings.

is

COOKING

INSTRUCTIONS

5.

COOKING

INSTRUCTIONS

5.1

Preheating

Preheating

the

oven

is

not

essential,

but

often

you

will

achieve

better

results

if

you

do.

Some

foods

for

example

cakes

and

pastry

are

better

cooked

in

a

preheated

oven.

Other

foods,

for

example

casseroles,

cook

just

as

well

if

they

start

off

in a

cold

oven.

The

oven

takes

approximately

15-20

minutes

to

reach

1 80

0

C

on

the

NORMAL

OVEN

or

FAN

OVEN

setting,

1

2-1

5

minutes

on

the

FAN

GRILL

setting

and

about

1

0

minutes

on

HIGH

BAKE.

To

obtain

maximum

efficiency

in

preheating

the

top

oven,

St

George

recommends

the

following

procedure:

1.

Turn

the

Oven

Mode

Control

Knob

to

FAN

GRILL

2.

Turn

Oven

Temp

Control

Knob

to

required

temperature.

Your

preselected

temperature

will

be

reached

in

approximately

1 2

minutes.

The

OVEN

TEMP

Indicator

Light

will

glow.

When

the

oven

has

reached

the

set

temperature

the

light

will

go

out

and

the

oven

is

preheated.

During

cooking

the

light

cycles

on

and

off

as

the

temperature

is

maintained.

(WARNING:

If

intending

to

cook

using

a

mode

other

than

FAN

GRILL

remember

to

turn

the

Oven

Mode

Control

Knob

to

the

required

setting

before

placing

the

food

in

the

oven.)

To

preheat

the

Lower

oven:

1

.Press

the

"Grill"

button

until

"Oven

11"

is

illuminated

on

the

programmer.

2.

Turn

the

Oven

II

Temperature

Control

knob

to

required

temperature.

All

other

buttons

should

be

in

the

OFF

position.
The

OVEN

TEMP

Indicator

Light

glows.

When

the

oven

has

reached

the

set

temperature

the

light

goes

out

and

the

oven

is

preheated.

During

cooking

the

light

cycles

on

and

off

as

the

temperature

is

maintained.

1

6

COOKING

INSTRUCTIONS

5.2

DEFROST

(in

Top Oven)

This

mode

offers a healthy

clean

means

to

defrost

frozen

foods

and

reduces

the

likelihood

of

growing

bacteria.

Thawing

is

achieved

by the

circulation

of

air

in

the

oven.

The

oven does

not

provide

for

any

heat

on

this

setting.

All

foods

may

be

defrosted

in

this

method

but

especially

best for

meat

or

fish

fillets

and

delicate

frozen

foods

such

as

cream,

gateaux,

cakes with

chocolate

coating

or

frosting.

Use

of

Defrost

Mode

1

.Adjust

oven

shelves

to

correct

position

(suggest

centre

of

oven

for

best results).

2.

Press

Mode

button

to

select

Defrost.

3.

When

defrosting

is

complete

press

'On/Off"

button

to

turn

oven

off.

NB: A temperature

cannot

be

set

when

the Defrost

mode

is

selected.

The

Oven

light

-

positioned

at

the

front

left

hand

side

of

the

oven will

remain

on

at

all

times

whilst

the

oven

is in

operation

in

this

mode.

This

assists

to

indicate

that

the

oven

has

been

left

on.

1

7

COOKING

INSTRUCTIONS

5.3

NORMAL

OVEN

COOKING

(in

Top

Oven)

The

general

rule

for

baking

positions

in

the

electric

oven

is

to

arrange

the

shelves

so

the

top

of

the

food

is in

the

centre

of

the oven.

This

is

usually

the

second

or

third

shelf

position

from

the

bottom.

The

Normal

Cooking mode

is

most

suitable

for

cooking

on

one

rack

at

a

time,

If

cooking

more

than

one

item

-

stagger

the

positioning

to

allow

for

free

circulation

of

heat

within

the

oven.

Use

of

Normal

Oven

Mode

1 .Adjust

oven

shelves

to

correct

position.

2.

Press

Mode

button

to

select

Normal.

3.

Turn

"Oven

I"

Temp

Control

Knob

to

required

temperature.

When

oven

is

turned

ON

the Oven

Temnp

Indicator

Light

will

glow

until

the

set

temperature

is

reached,

at

which

time

it

will

then

turn

OFF.

The

Indicator

Light

will

continue

to

cycle

ON

and OFF

during

cooking

to

maintain

the

preset

temperature.

Hints:

If

water

is

used

in

your

cooking

(such

as

water

placed

in

baking dish)

the

water will

evaporate

in

the

oven

in

the

form

of

steam

causing

condensation

to

escape

and

run

down

the

front

of

your appliance.

This

does

not

cause

any

problems

to

your

appliance

(electrical

or

otherwise)

however

it is

advisable

to

wipe

away

the

condensation

from

the

oven

with

a

warm

damp cloth

during

the

cooking

cycle.

NIB:

The Oven

light -positioned

at

the

front

left hand

side

of

the

oven

will

remain

on

at all

times

whilst

the

oven

is

in

this

mode.

This

provides

an

extra

safety

precaution

to

indicate

that

the

oven

has

been

left

on.

18

COOKING

INSTRUCTIONS

5.4

FAN

OVEN

COOKING

(in

Top

Oven)

Fan

Forced

Ovens

are

designed

to

circulate

heat

to

provide

a

more

even

temperature

throughout

the

oven.

Although

temperatures

for

cooking

foods

in

this

type

of

oven

are

generally

the

same

as

required

by a normal

oven,

when

cooking

foods

that

require lengthy

cooking

cycles

the

fan

forced

oven

cooks

more

quickly

thus

providing

a

means

of

saving

energy,

eg.

Rich

Fruit

Cakes,

large

meat

joints,

This

mode

is

an

exceptional

method

of

cooking

and

provides

even

cooking throughout

each

portion

of

food

whether

on

one

shelf

or

multi-shelves.

Recommendation

for

Fan

Cooking

with

Fan

filter

cover

in

place

St

George

have

introduced,

with

this series

of

electric

ovens,

a

filter

to

cover

the

fan

at

the

back

of

the

oven.

This

filter

is

positioned

to

assist

in

keeping

the

blades

of

the

fan

clear

of

excess

fats

whilst

cooking

-

the

cleaner

the

fan

blades

the

more

efficiently

the

fan

operates.

When

the

filter

is

positioned

over

the

fan,

the

air

movement

of

the

fan

is

altered,

therefore

producing

differing

cooking

results.

If

you

are

familiar

with

other

ovens,

especially

those

with

conventional

cooking

only,

be

prepared

to

shorten

cooking

times,

as

the

St

George

ovens

will

cook

more

quickly

than

you

may

be

accustomed.

COOKING

INSTRUCTIONS

5.4

FAN

OVEN

COOKING

(in

Top

Oven)

-

Continued

Use

of

Fan

Oven

1

.

Adjust

oven

shelves

to

correct

position.

2.

Press

Mode

button

to

select

Fan

Oven.

3.

Turn

"Oven

I"

Temo

Control

Knob

to

required

temperature.

When

oven

is

turned

ON

the

Oven

Temp

Indicator

Light

will

glow

until

the

set

temperature

is

reached,

at

which

time

it

will

then

turn

OFF.

The

Indicator

Light

will

continue

to

cycle

ON

and

OFF

during

cooking

to

maintain

the

preset

temperature.

NB:

The

Oven

light

-

positioned

at

the

front

left

hand

side

of

the

oven

will

remain

on

at

all

times

whilst

the

oven

is

in

operation

in

this

mode.

This

provides

an

extra

safety

precaution

to

indicate

that

the

oven

has

been

left

on.

20

COOKING

INSTRUCTIONS

5.5

GRILLING

IN

OVEN

(in

Top

Oven)

This

mode

of

cooking

uses

the

infrared

heat

of

the

top

element

to

cook

foods

to

your

requirements.

Variance

of

cooking

may

be

achieved

by

lowering

or

raising

the

grill

rack

position

in

the

oven.

When

in

Oven

Grill

mode

the

oven

door

should

be

closed.

If

the

door

is

not

closed,

discolouration

may

occur

to

the

control

panel.

IT IS

RECOMMENDED

THAT

THE

OVEN

GRILL

MODE

IS

NOT

OPERATED

WHEN

RESIDUAL

HEAT

REMAINS

IN

THE

OVEN.

The

method

of

grilling

in

the

oven

is

recommended

for

short

duration

grilling

only

and

is

ideal

for

toasting.

(See

note

6

below).

Foods

with

fatty

substances

or

foods

which

require

more

than

5

minutes

grilling

time

should

be

grilled

using

the

Fan

Grill

mode.

St

George

has

incorporated

the

Fan

Grill

mode

generally

to

replace

grilling

with

the

door

open.

(See

5.6

Fan

Grill

mode)

Use

of Oven

Grill

mode

1 .Commence

grilling

from

a

COLD

OVEN.

2.

Place

food

in

grill

rack

and

pan

supplied.

(Use

grill

rack

in

low

position).

3.

Place

grill

pan

on

shelf

carrier

of

your

preference.

4.

Press

Mode

button

to

select

Grill.

5.

The

Oven

has

a

preset

temperature

for

the

Grill

mode.

The

"Oven"

control

knob

cannot

override

this

preset

temperature.

6.

The

grill

element

has

a

Safety

shut-down

at

approximately

200

0

C.

Once

the

temperature

in

the

oven

has

reached

this

limit

the

element

will

switch

off

until

the

temperature

falls

below

200

0

C

at

which

time

the

element

will

resume

heating.

(This

temperature

is

generally

reached

after

approximately

10

minutes).

WARNING:-

The

grill

pan

handle

attached

to

the

grill

pan

should

only

be

used

to

assist

in

sliding

the

grill

pan

in

and

out

of

the

grill/oven

compartment.

AT

NO

TIME

MUST

IT

BE USED

FOR

LIFTING,

ESPECIALLY

WHEN

LADEN

WITH

FOODS.

21

COOKING

INSTRUCTIONS

5.6

FAN

GRILLING

(in

Top

Oven)

Fan

grilling

is

a

combination

of

direct

heat

and

circulated

hot

air

which

gives

an

appearance

and

flavour

similar

to

rotisserie

cooking.

The

heat

comes

from

the

grill

element

in

the

top

of

the

oven

and

circulated

air

from

the

fan.

With

the

benefit

of

the

circulated

air,

excellent

more

even

cooking

results

can

be

achieved

by

fan

grilling.

St

George

has

incorporated

the

Fan

Grill

mode

to

replace

grilling

with

the

door

open.

This

method

of

cooking

has

the

following

advantages

over

open

door

grilling:

1.

Food

is

more

moist

2.

Improved

Rotisserie

type

flavour

3.

Fumes

from

grill

will

pass

through

the

oven

vent

For

best

cooking

results,

St

George

recommend

to

assist

by

turning

food

once

only.

This

mode

of

cooking

does

not

require

pre-heating

of

the

oven.

Use

of

Fan

Grill

1

.OVEN

DOOR

MUST

BE

CLOSED

IN

FAN

GRILL

MODE.

2.

Place

food

in

grill

rack

and

pan

supplied.

(Ensure

grill

rack

is

inverted

to the

high

position

to

allow

best

circulation

of

air).

3.

Place

grill

pan

on

shelf

carrier

so

that

food

is

positioned

in a

central

location

in

the

oven.

4.

Select

Fan

Speed

Control

to

Normal

or

High

(the

High

position

should

generally

only

be

used

for

short

duration,

high

temperature

recipes)

5.

Press

Mode

button

to

select

Fan

Grill

6.

Turn

"Oven

I"

Temp

Control

Knob

to

required

temperature.

When

oven

is

turned

ON

the

Oven

Temp

Indicator

Light

will

glow.

WARNING:-

The

grill

pan

handle

attached

to

the

grill

pan

should

only

be

used

to

assist

in

sliding

the

grill

pan

in

and

out

of

the

grill/oven

compartment,

AT

NO

TIME

MUST

IT

BE

USED

FOR

LIFTING,

ESPECIALLY

WHEN

LADEN

WITH

FOODS.

22

COOKING

INSTRUCTIONS

5.7

HIGH

BAKE

(in

Top

Oven)

The

High

Bake

mode

is

a

function

which

uses

a

high

temperature

from

the

bottom

oven

element

with

the

fan

circulating

and

distributing

heat

evenly

throughout

the

oven.

High

Bake

promotes

a

very

quick

pre-heat

(approx.

1 0

mins)

and

achieves

quick

cooking

results

for

hors

d'oeuvres,

pastry

foods,

and

especially

Pizza.

The

results

are

quick,

not

unlike

a

microwave

oven

but

with

the

circulation

of

the

the

hot

air

the

High

Bake

function

retains

a

crisp,

dry

texture

to

the

foods,

Use

of

the

High

Bake

Mode

1 .Adjust

oven

shelves

to

correct

position

(suggest

centre

of

oven

for

best

results)

2.

Press

Mode

button

to

select

High

Bake

3.

Turn

"Oven

I"

Temp

Control

Knob

to

required

temperature

(generally

200

0

C).

When

oven

is

turned

ON

the

Oven

Temp

Indicator

Light

will

glow

until

the

set

temperature

is

reached,

at

which

time

it

will

then

turn

OFF.

The

Indicator

Light

will

continue

to

cycle

ON

&

OFF

during

cooking

to

maintain

the

present

temperature.

The

Oven

light

-

positioned

at

the

front

left

hand

side

of

the

oven

will

remain

on

at all

times

whilst

the

oven

is in

operation

in

this

mode.

This

provides

an

extra

safety

precaution

to

indicate

that

the

oven

has

been

left

on.

23

COOKING

INSTRUCTIONS

5.8

ROAST

PROBE

COOKING

If

Fitted

The

roast

probe

is

ideal

for

the

novice

or

gourmet

cook

alike.

The

roast

probe

allows

precise

cooking

results,

depending

on

the

palate

of

the

diner.

The

tip

of

the

probe

is

to

be

placed

into

the

fleshiest

part

of

the

meat.

The

probe

should

not

be

allowed

to

touch/rest

against

the

bone

or

fat

of

the

joint

because

bone

and

fat

will

reach

different

temperatures

than

the

flesh

of

the

meat,

therefore

giving

inaccurate

results.

When

roasting

loin

or

leg

roasts,

insert

the

probe

from

the

round

bone

end.

When

roasting

thin

or

small

roasts,

angle

the

probe

so

that

it is

supported

by

the

meat,

with

the

point

in

the

centre

of

the

meat.

Do

not

remove

probe

from

the

meat

until

the

entire

cooking

process

is

complete.

The

read-out

on

the

control

panel

will

provide

you

with

the

temperature

that

the

meat

is

cooking

at.

The

alarm

will

signal

when

the

meat

has

reached

the

predetermined

setting.

Use

of

Roast

Probe

1

.Adjust

oven

shelves

to

correct

position.

2.

Place

meat

joint

in

oven

and

insert

the

probe

into

the

fleshiest

part

of

the

meat.

3.

Plug

Roast

Probe

into

socket

inside

oven

compartment.

("P"

will

illuminate

in

the

display

panel)

4.

Set

Oven

Temnp

Control

to

required

temperature

(see

temperature

guide

chart

page

33).

5.

To

set

the

temperature

for

the

Roast

Probe,

press

the

UP

&

DOWN

arrows.

The

temperature

selected

will

be

illuminated

in

the

display

panel

(second

group

of

digits

on

the

left

hand

side).

6.

NB:

The

2

digits

to

the

right

of

the

display

panel

will

illuminate

in

a

pale

blue

colour

to

show

the

current

temperature

of

the

roast

probe.

7.

The

alarm

will

signal

and

the

oven

will

turn

off

when

the

Roast

Probe

Set

Temperature

(RPST)

is

achieved.

When

oven

is

turned

ON

the

Oven

Temp

Indicator

Light

will

glow

until

the

Oven

set

temperature

is

reached,

at

which

time

it

will

then

turn

OFF.

The

Indicator

Light

will

continue

to

cycle

ON

and

OFF

during

cooking

to

maintain

the

preset

temperature.

The

Oven

Light

-

positioned

at

the

front

left

hand

side

of

the

oven

will

remain

on

at

all

times

whilst

the

oven

is in

operation.

This

provides

an

extra

safety

precaution

to

indicate

that

the

oven

has

been

left

on.

24

COOKING

INSTRUCTIONS

5.9

NORMAL

OVEN

COOKING

(in

Lower

Oven)

The

general

rule

for

baking

positions

in

the

electric

oven

is

to

arrange

the

shelves

so

the

top

of

the

food

is in

the

centre

of

the

oven.

In

the

63 litre

oven

this

is

usually

the

first

or

second

shelf

position

from the

bottom.

The

Normal

Cooking

mode

is

most

suitable

for

cooking

on

one

rack

at

a

time,

If

cooking

more

than

one

item

-

stagger

the

positioning

to

allow

for

free

circulation

of

heat

within

the

oven.

Use

of

Normal

Oven

Mode

1 .Adjust

oven

shelves

to

correct

position.

2.

Press

"Grill"

button,

which

is

situated

to

the

right

of

the

control

panel,

until

"Oven

II"

is

illuminated

on

the

programmer.

(See

3.9)

3.

Turn

Oven

1I

Temp

Control

Knob

to

required

temperature.

When

oven

is

turned

ON

the

Oven

Temp

Indicator

Light

will

glow

until

the

set

temperature

is

reached,

at

which

time

it

will

then

turn

OFF,

The

Indicator

Light

will

continue

to

cycle

ON

and

OFF

during

cooking

to

maintain

the

preset

temperature.

Hints:

If

water

is

used

in

your

cooking

(such

as

water

placed

in

baking

dish)

the

water

will

evaporate

in

the

oven

in

the

form

of

steam

causing

condensation

to

escape

and

run

down

the

front

of

your

appliance.

This

does

not

cause

any

problems

to

your

appliance

(electrical

or

otherwise)

however

it

is

advisable

to

wipe

away

the

condensation

from

the

oven with

a

warm

damp

cloth

during

the

cooking

cycle.

NB:

The

Oven light

-positioned

at

the

front

left

hand

side

of

the

oven

will

remain

on

at

all

times

whilst

the

oven

is

in

operation

in

this mode.

This

provides

an

extra

safety

precaution

to

indicate

that the

oven

has been

left

on.

25

COOKING

INSTRUCTIONS

5.10

GRILLING

IN

THE

LOWER

OVEN

The

elements

in

the

lower

oven

compartment

allow

a

choice

of

two

grilling

zones.

The

Dual

mode

uses

two

elements

to

give

full

area

heating

of

the

grill

compartment,

the

Half

mode

uses

the

centre

element

and

heats

the

central

area

of

the

grill

compartment.

Both

modes

have

a

full

range

of

heat

settings

from

LO

to

HI.

Use

of

the

Lower

Oven

as

a

Grill

Compartment

1

.

DOOR

MUST

BE

FULLY

OPEN

at

all

times

during

the

grilling

cycle.

2.

Place

food

in

grill

rack

and

dish

supplied.

(use

grill

rack

in

either

low

or

high

position

depending

on

food

to

be

grilled).

3.

Place

grill

dish

on

shelf

carrier

of

your

preference,

depending

on

food

selected

and

length

of

time

required

to

cook.

4.

Press

the

"Grill"

button

to

select

Grill

(tull

area)

or

"Grill

Half"

(Centre

area

only).

5.

Press

the

UP

or

DOWN

buttons

to

select

the

temperature

required.

9

=

hottest

setting;

0

=

no

heat.

6.

When

Grill

temperature

is

selected

the

Grill

Indicator

Light

will

glow

continuously

during

the

grilling

cycle.

7.

When

grilling

is

complete,

press

the

Grill

button

until

the

right

hand

side

of

the

display

is

blank.

WARNING:-

The

grill

pan

handle

attached

to

the

grill

pan

should

only

be

used

to

assist

in

sliding

the

grill

pan

in

and

out

ot

the

grill/oven

compartment.

AT

NO

TIME

MUST

IT

BE

USED

FOR

LIFTING,

ESPECIALLY

WHEN

LADEN

WITH

FOODS.

26

COOKING

INSTRUCTIONS

5.11

AUTOMATIC

PROGRAMMED

COOKING

The

oven

can

be

set

to

turn off and

on

automatically

at

preset

times.

When using

automatic

settings

generally

it

means

food

will

be

left

unattended

in

the

oven

-

choose

food

that:-

•

does

not

have

to

be

supervised

during

cooking.

*

will

last

safely

for

possibly

long

periods

in

the

cold oven

before

cooking

and

•

will

last

safely

after

cooking

as

the

oven

cools.

When

calculating

the

cooking

time,

remember

to

take

into

account

the

stored

heat

after

the

oven turns

off

and

(if

applicable)

the

pre-heating

period.

5.11

.1

Setting

a

Cooking

Duration

Time

1 .Press

the

"Start"

button.

The

symbol

"Start"

will

be

displayed

to

the

left

of

the

clock

time.

2.

By

pressing

the

"UP"

or

'DOWN"

arrow

buttons,

set

the

"cooking

duration

time".

3.

Once a time

is

set,

the

oven

will

turn

on,

the

"Auto"

symbol

will

then

be

displayed

to

the

bottom

left

of

the

clock

time

and

the

mode

of

cooking

and

the

temperature

can

be

selected.

The

oven

will

commence

operation

now

and

will

cook

for

the

duration

set.

The

Indicator

Light

will

illuminate

when

the

oven

commences

operation

and

will

cycle

on

and

off

as

it

maintains

the

temperature

as

set.

When

the

cooking

time

has

elapsed,

the

oven

will

turn

off

and

the

cooking

time

alarm

will

sound

(two

long

beeps).

Press

any

button

to

cancel

the

alarm.

Example:

The

time

is 1

0:00am.

A

roast

is

being

cooked

for

a

"cooking

duration

time"

of

2

hours.

Press Start

button,

set

the

duration

time

of

2:00

hours.

The

oven

will

commence

operation

immediately

and

will

cease

at

1

2:00

noon.

27

COOKING

INSTRUCTIONS

5.11.2

Setting

Oven

to

Stop

Automatically

After

turning

the

oven

on

manually

and

setting

the

mode

and

temperature

requirements,

you

may

set

it

to

turn

off

automatically.

1

.Make

sure

the

clock

is

showing

the

correct

time

of

day.

Remember

the

Electronic

clock

operates

in

24

hour

mode.

(See

Setting

the

Clock

-

3.2

-

if

time

is

incorrect).

2.

Press

the

"Stop"

button.

The

symbol

"Stop"

will

be

displayed

to

the

left

of

the

clock

time.

3.

The

"Finish

time"

(in

hours

and

minutes)

can

then

be

set

by

pressing

the

"UP"

or

"DOWN"

arrow

buttons

as

required.

Once

a

time

is

set,

the

'Auto"

symbol

will

then

be

displayed.

If

the

oven

is

not

already

in

operation

before

setting

the

time,

the

oven

will

turn

on

and

the

mode

of

cooking

can

be

selected

by

pressing

the

mode

button

and

the

temperature

can

be

selected

by

turning

the

Oven

Temperature

Control

Knob.

When

the

"Finish

time"

is

reached,

the

oven

will

turn

off

and

the

alarm

will

sound

(two

long

beeps).

4.

Press

any

button

to

cancel

the

alarm.

e.g.

The

oven

is

operating

manually.

The

time

is 1

0:00am.

One

wants

the

oven

to

turn

off

automatically

at

10:40am

-

Press

"Stop"

button,

press

UP

&

DOWN

buttons

until

clock

shows

1

0:40.

When

this

time

is

reached

the

oven

will

turn

off

and

the

alarm

will

sound.

28

COOKING

INSTRUCTIONS

5.11

.3

Starting

and

Stopping

Oven

Automatically

You

can set the

oven

to

turn

ON

and

OFF

in

your

absence.

To

set

the

controls:-

1 .Make

sure

the

clock

is

showing

the

correct

time

of

day.

Remember

the

Electronic

clock

operates

in 24

hours

mode

(See

Setting

the

Clock

Time -3.2

-

if

time

is

incorrect).

2.

Press

the

"Stop"

button,

the

symbol

"Stop"

will

be

displayed

to

the

left

of

the

clock

time.

3.

The

"Finish"

time

(in

hours

and

minutes)

can

then

be

set

by

pressing

the

"UP"

or

'DOWN"

arrow

buttons

as

required.

4.

Press

the

"Start"

button.

The

symbol

"Start"

will

be

displayed

to

the

left

of

the

clock

time.

5.

The

time

to

be

set

is

the

"cooking

duration

time".

The

hours

and

minutes

can

be

set by

pressing

the

"UP"

or

"DOWN"

arrow

buttons

as

required.

If

either

time

is

set,

the

"Auto"

symbol

will

be

displayed,

the

oven

mode lights

will

turn

on

and

the

mode

of

cooking

can

be

selected.

The

temperature

can

be

selected

by

turning

the

Oven

Temperature

Control

Knob.

The

Electronic

programmer

will

calculate

the

difference

between

the

finish

time

and

the

cooking

duration

time

to

achieve

the

correct

time

that the

oven

should

commence

operation.

The

oven

will

commence

operation

at

the

determined

time

and

will

continue

the

cooking

time

until

it

reaches

the

Finish

time.

The

oven

will

then

turn

off

and

the

alarm

will

sound

(two

long

beeps).

6.

Press

any

button

to

cancel

the

alarm.

7.

To

reset

the

oven

back

to

manual

operation:-

i)

Press

the "Reset"

button

-

this

will

cancel

any

programmed

cooking

times

and

the

"Auto"

symbol

will

turn

off.

or:

ii)

Press

the

"On/Off"

button

-

this

will

cancel

any

programmed

cooking

times

and

will

turn the

oven

off.

Example:

the

time

is

10:00am.

One

wants

the oven

to

commence

operation

at

11:45am

and

cease

at

12:30pm,

Press 'STOP',

press

UP

&

DOWN

buttons

until

clock

shows

1

2:30.

Now press

'START's

press

UP

&

DOWN

buttons

until

clock

shows

0:45

(cooking

duration

time).

NB:

At

any

time

during

preset

times:-

to

see

the

remaining

cooking

time

(in

hours

and

minutes)

press

START.

to

see

the

turn-off

time

(time

of

day)

press

STOP.

29

COOKING

INSTRUCTIONS

5.11

.4

Cancel

Automatic

Controls.

Automatic

settings

can

be

cancelled

at

any

time

and

the

oven

returned

to

manual

operation:-

i)

To

leave

the

oven

in

its

present

state

(either

on

or

of

f),

press

the

"Reset"

button

for

more

than

one

second

and

the

"Auto"

symbol

will

turn

off.
or
ii)

To

turn

the

oven

off

and

cancel

the

automatic

mode,

press

the

'On/Oft"

button.

The

"Auto"

symbol

and

the

oven

will

turn

off,

If

no

further

cooking

is

required,

press

the

"On/Off"

button

and

return

Oven

Temperature

Control

to

the

OFF

position.

30

RECIPES & TEMPERATURE

GUIDES

6.

RECIPES

&

TEMPERATURE

GUIDES

Roasting

Hints & General

Comments:-

St

George

recommends

"Natural

Roasting"

to

eliminate

the

need

for

extra

fats

and

provide a more

moist

and

healthier

way

of

cooking.

Method:-

Using

the St

George

grill

pan

and

rack,

place

small

portion

of

water

(stock)

inl

base

of

pan,

scatter

vegetables

in

the

pan

and

flavour

with

herbs.

Place

grill

rack

in

pan

(over

vegetables)

-

using

rack

at

highest

level

(to

promote

easier

air

circulation).

Place

meat

joint

on

rack

and

slide

pan

on

the

shelf

side

assemblies.

Use

cooking

times

and

temperature

settings according

to

recipe

being

used

or

size

of

meat.

Occasionally,

extra

water

may

be

required

throughout

roasting.

This

method

can

be

used

in

either "NORMAL

OVEN"

mode

or

"FAN

OVEN''

mode,

but

generally

achieves

the

very

best

results

when

assisted

by

the

circulation

of

the

air

in

the

"FAN

OVEN"

mode.

*

When

roasting

meat

joints,

position

the

food

in

the

centre

of

the

oven.

This

could vary

according

to the

size

of

the

joint

or

if

other

foods

are

to

be

cooked

at

the

same

time.

Cooking

times

and

temperatures

may

vary

slightly

depending

on

the

size

and

thickness

of the

joint.

The

presence

of a bone

or

stuffing

will

influence

the

cooking

time.

Meat

should

be

allowed

to

stand

for

lI

minutes

before

being

carved,

as

the

internal

temperature

continues

to

rise

during

the

resting

period.

*

The

temperature

for

roasting

meats

and

poultry

can

range

between

1

8000

and

1

9000.

Using

these

moderately

slow temperatures

will

prevent excessive

shrinkage

and

moisture

loss.

The

only

exception

is

when roasting

Pork,

which

is

placed

in a

hot

oven

@

23000

for

the

first

20

minutes

to

obtain

a

crisp

crackling,

then

the

temperature

is

reduced

to

1

9000

for

the

remaining

cooking

time.

*

Bake

joints

and

vegetables

in

shallow

baking

dishes

to

allow

the

heat

to

circulate

evenly

and

brown

food

all

over.

•

An

oven

may

be

packed

with a complete

meal

of

meat,

vegetables

and

dessert.

When

preparing

such a meal,

place

meat

dish

in

lower

part

of

oven

-

the

first

shelf trom

the

bottom

of

the

oven

can

be

used.

Put

the

vegetables

and

dessert

above.

The

oven

temperature

may

need to

be

increased

slightly

when

packing

an

oven

completely.

(NB

Some

desserts

are

riot

suitable

to

be

cooked

together

with meats).

*

Allow

free

circulation

of

heat

within

the

oven. Place

pans

and

containers

so

they

do

not

touch

each

other

or

the

sides

of

the

oven.

Do

not

arrange

pans

and

containers

so

they

are

directly

above

each

other -stagger

their

positions.

*

When

operating

only

the

FAN

OVEN

or

FAN

GRILL -dishes

may

be

placed

on

the

very

bottom

of

the

oven

to

be used

as a warming

tray.

NEVER

USE

ALUMINIUM FOIL

DISHES

OR

DISHES

WITH REFLECTIVE

QUALITIES

when using

the

oven

in

this

way.

o

Use

stored

heat

whenever possible

eg.

after

baked dinners

have

been

cooked,

sufficient

decreasing

heat

should

be

available

to

cook

stewed

soft fruits,

meringues, biscuits

or

to

dry

breadcrumbs,

mint

or

parsley.

31

RECIPES

&

TEMPERATURE

GUIDES

Temperature

Conversion

Chart

60

80

100

120

140

160

180

200

220

240

260

280

300

0

C

150

1170

1

190

1210

1230

1401

3251

3175

14215

150

200

250

300

350

400

450

500

550

0

F

NORMAL

OVEN

FAN

OVEN

CELSIUS

CELSIUS

GENERAL

TERMS

FOODS

SUITABLE

SETTINGS

SETTINGS

1200

1000

Very

Slow

Small

meringues,

pavlova,

1400

1200

baked

custard

1400

1350

Slow

Rich

fruit

cake

(20cm)

1500

1400

Light

fruit

cake

1800

1650

Moderately

Slow

Casseroles

1

700

Deep

buttercalkes

1800

1700

Moderate

Shallow

buttercakes,

sponges

1900

1800

biscuits,

meat

loaf,

baked

fish

2200

2000

Moderately

Hot

Swiss

roll,

patty

cakes,

2300

2100

rock

cakes,

shortcrust

pastry

2500

2300

Hot

Scones,

puff

pastry

2600

1

These

Cooking

Charts

are

intended

as

a

guide

only.

Temperatures

and

cooking

times

may

be

varied

to

suit

individual

tastes.

32

RECIPES & TEMPERATURE

GUIDES

ROAST

PROBE

TEMPERATURE

CHART

TYPE

OF

MEAT

COOKING

TIME

FAN

OVEN

TEMP 0C

MEAT

THERMOMETER

TEMP

0

C

Beef

60

minutes

per

kg

for

1800

600

Rare

medium

beef,

adjust

for

700

Medium

rare

or

well

done

750

Well-done

Lamb

60

minutes

per

kg

1800

750

Medium

1

~~~~~~~~~~~~~~800

Well-done

Hogget

70

minutes

per

kg

1800

800

Well-done

Pork

90

minutes

per

kg

1800o

850

Well-done

Veal

90

minutes

per

kg

1800

750

Well-done

Whole

Chicken

130

minutes

per

5OOg

1800

850

Well-done

NB:

These

cooking

times

and

temperatures

are

recommended

using

the

Fan

Oven

Mode

Pork

and

Veal

should

be

well-done.

These

Cooking

Charts

are

intended

as

a

guide

only.

Temperatures

and

cooking

times

may

be

varied

to

suit

individual

tastes.

33

RECIPES

&

TEMPERATURE

GUIDES

TEMPERATURE

GUIDE

-

FAN

GRILLING

TYPE

OF

MEATIPOULTRY/FISH

OVEN

TEMPERATURE

00

APPROXIMATE

TIME

Chicken

Whol~e

180

30

mins

per

500g

Pieces

1

90

1

5-20

mins

Lamb

Loin/Rack

180

25

mins

per

500g

Chops,

med/rare

i

80

1

0-1

2

mins

Chops,

medium

180

15

mins

Beef

Steak,

rare

1

80

6-8

mins

Steak,

medium

i

80

12

mins

Steak,

well-done

180

12-15

mins

Pork

Chops,

med/rare

200

6-8

mins

Chops,

medium

i

80

10-1

2

mins

Chops,

well

done

180

15

mins

Bacon

200

5-6

mins

Sausages

Thin

180

10

mins

Thick

180

1

2-1l4mins

Fish

Fillets,

rolled

180

12

mins

Fillets,

thick

180

12

mins

Whole

200

1

5-30

mins

Sliced

Vegetables

1

80-190

20-30

mins

Tomato

Halves

200

6

mins

Sauce-based

Recipes

with

Breadcrumb

Toppings

180

20-30

mins

Pasta

Dishes

180

20-30

mins

Fan

Grill

Cooking

Hints

1.

Turn

meats

once

only.

2.

Sausages

to

be

well

pierced.

These

Cooking

Charts

are

intended

as

a

guide

only,

Temperatures

and

cooking

times

may

be

varied

to

suit

individual

tastes.

34

RECIPES

&

TEMPERATURE

GUIDES

TEMPERATURE

GUIDE

APPROXIMATE

ROASTING

TIMES

FOR

MEAT,

POULTRY

&

FISH

TYPE

OF

CUTS

OF

MEAT

TIMEIKG

NORMAL

FAN

OVEN

MEAT

T

OVEN

BEEF

Standing

Rib,

Rolled

Sirloin

60

mins

1900

1800

Bolar

Blade,

Corned

Topside

Fillet,

Scotch

Fillet

40

mins

1

900

1

800

VEAL

Shoulder

or

leg

(with

bone

or

rolled

40-50

mins

1900

1

800

LAMB

Leg,

Shoulder,

Loin

or

Rolledi

40-50

mins

11900

11800

PORK

Leg

Loin

~90

Om

ins

3010

3010

*Pork

Legs

-

Cook

@

highest

temperature

tor

tirst

20

minutes

and

reset

to

lower

temperature

until

cooked.____________________

TYPE

OF

TM1Og

NORMAL

POULTRYIFISH

OVEN

CHICKEN

Whole

or

Pieces

30

mins/500g

1

900

1800

DUCK

1.4

-

1.6kg

35

mins/500g

1

900

1800

1.7

-

1.9kg

+t

35

mins

extra

1

900

1

800

TURKEY

2.5

-

40Okg

30

mins/500g

1

900

1

800

4.0

-

6.0kg

+

30

mins

extra

1

900

1800

*Turkeys

should

be

wrapped

in

bacon

tat

and

turned

during

cooking.

FISH

I

Whole

or

Fillets

101

minsl500g

1

800

1

700

0In

Normal

Oven

cover

tish

for

1/

of

the

cooking

time

to

assist

in

retaining

moisture

These

Cooking

Charts

are

intended

as

a

guide

only,

Temperatures

and

cooking

times

may

be

varied

to

suit

individual

tastes.

3E,

RECIPES

&

TEMPERATURE

GUIDES

Roast

Beef

&

Yorkshire

Pudding

Beef:

(Suitable

for

open

roasting,

sirloin,

rump

or

topside)

Oven

Normal

Fan

Forced

Wipe

the

meat,

trim

fat

if

required

and

check

the

weight.

Shelf

Position

Lower

Lower

Place

vegetables

required

in

the

grill

pan

supplied

byPrhaig

Rcm.N

St

George,

add

stock

or

a

small

amount

of

water

(just

enough

reaigecm.N

to

cover

the

base

of

the

pan).

Place

grill

rack

in

pan

(over

Temperature

200

0

C

1so~C

vegetables)

inverted

to

highest

position.

Place

meat

on

to

grill

rack

so

that

the

thickest

layer

of

fat

is

uppermost.

Cook

Time

60

min/kg

60

min/kg

the

meat

in

the

oven

for

the

calculated

time,

basting

occasionally

with

the

juices

from

the

pan.

Remove

vegetables

from

pan

when

required.

Yorkshire

Pudding:

1

25g

(4oz)

plain

flour

pinch

of

salt

one

egg

300m1

(½1

pint)

milk

or

two

thirds

milk

&

one

third

water.

Mix

ingredients

together

to

make

up

300ml

pouring

batter.

Put

1

25g

(1

oz)

dripping

or

lard

in a

tin,

heat

on

middle

shelf.

When

fat

in

the

tin

is

very

hot,

pour

in

the

batter

and

return

to

the

oven

to

cook

for

40-45

minutes

in

the

Normal

oven,

30-35

minutes

in

the

Fan

Oven,

until

well

risen,

crisp

and

golden

brown.

Serve

roast

beef,

vegetables

and

yorkshire

pudding

with

thin

brown

gravy,

horseradish

or

other

accompaniment.

36

RECIPES

&

TEMPERATURE

GUIDES

Lamb

Casserole

4

forequarter

chops

Seasoned

flour

Oven

Normal

Fan

Forced

2

onionsShlPoiin

MdLwMde

2

medium

carrots

SefPsin

MdLwMdl

2

stalks

celery

Preheating

Not

necc.

Not

necc.

2

potatoes

Salt

and

pepper

Temperature

i8

0

1c

io

0

1c

11/2

cups

stock

OR

water

and

3

stock

cubes

Time

2½/

hrs2hr

Chopped

parsley

Coat

chops

with

seasoned

flour

and

place

into

a

casserole.

Cover

with

sliced

onion,

sliced

carrot,

chopped

celery

and

sliced

potatoes.

Season

well

and

pour

stock

over

lamb

and

vegetables.

Cover

and

cook

at

1 80

0

C

for

27/2

hours.

Sprinkle

with

chopped

parsley

before

serving.

Chicken

in

Apricot

Nectar

1

x

1.5

kg

chicken

_______

Seasoned

flour

Oven

Normal

Fan

Forced

1

packet

French

Onion

soup

mix

1

can

apricot

nectar

~~~~~~~~Shelf

Position

Mid/Low

Middle

Prehealing

Not

neoc

Not

neco.

Temperature

1

80

0

C

1

700C

Time

1

hr

50

mins-1

hr

Joint

the

chicken.

Coat

the

pieces

with

seasoned

flour

and

fry

in

a

little

hot

oil

until

browned

on

all

sides.

Place

chicken

pieces

into

a

greased

casserole

dish,

sprinkle

with

the

french

onion

soup

mix

and

pour

on

the

apricot

nectar.

Cover

and

cook

at

1 80

0

C

for

1

hour.

3

7

6.

RECIPES

&

TEMPERATURE

GUIDES

Baked

Fish

½/

cup

breadcrumbs

¼/

cup

butter

Oven

Normal

Fan

Forced

Y/2

onion,

finely

chopped

Salt

and

pepper

Shelf

Position

Middle

Middle

Whole

fish,

cutlets

or

fillets

1

teaspoon

lemon

juice

Preheating

Not

necc.

Net

necc.

Temperature

i

e

0

1C

1600C

Time

30

min

25

min

Butter

a

large

ovenproof

dish

and

sprinkle

with

breadcrumbs,

half

the

onion,

parsley,

salt

and

pepper.

Add

the

fish

with

the

remaining

ingredients

on

top.

Cover

with

buttered

foil

and

bake

at

1

80

0

C.

Fish

fillets

will

take

about

20

minutes,

cutlets

about

25-30

minutes

and

whole

fish

about

20-40

minutes.

Grilled

Fish

Clean

and

dry

fish.

Place

on

grill

rack

under

a

hot

grill

(approx

200

0

C)

and

cook

on

both

sides,

brushing

with

melted

butter.

Garnish

with

lemon

slices

and

parsley.

38

RECIPES

&

TEMPERATURE

GUIDES

Tuna

Loaf

1/4

cup

chopped

spring

onions

3

tablespoons

melted

butter

Oven

Normal

Fan

Forced

440g

can

tuna

(or

salmon

if

preferred)

Shel

Postio

Midle

Mddl

2

cups

cooked

riceShfPoioMdleide

2

tablespoons

chopped

parsley

Preheating

Recomm.

Not

neo

1

tablespoon

lemon

juice

1

teaspoon

salt

Temperature

180

0

C

18

0

oc

Pinch

cayenne

pepper

2 eggs

~~~~

~~~~~~Time

40-45mins

40mn

Milk

Saute

spring

onions

in

butter

until

soft.

Mix

with

the

drained,

flaked

tuna,

rice,

parsley

and

lemon

juice.

Season

to

taste

and

add

beaten

eggs

and

milk

to

bind

mixture.

Press

into a greased,

foil-lined

bar

tin

and

cook

at

18000

for

40-45

minutes.
Serve

cold garnished

with

cucumber

slices.

Meat

Loaf

500g minced

steak

500g

sausage

meat

Oven

Normal

Fan

Forced

1

onion,

finely

chopped

2

cups

soft

breadcrumbs

Shelf

Position

Middle

Middle

2

teaspoons

Worcestershire

sauce

Preheating

Recomm

~

Not

neoc

7/2

cup

tomnato

sauce

1

egg

Temperature

180'c

i80o(c

Salt,

black

pepper

Tm

/ r.11

r

Mix

all

ingredients

together.

Pack

into

a

loaf

pan and

bake

at 1 8000

for

1 .5

hours.

39

RECIPES

&

TEMPERATURE

GUIDES

Stuffed

Capsicum

4

green

capsicum

_______

25g

long

grain

rice

Oven

Normal

Fan

Forced

Fan

Grill

25g

butterShlPoiin

MdlMideide

1

small onion,

choppedShlPoiin

MdeMdleMde

50g

mushrooms,

chopped

Preheating

Recomm.

Not

neoc.

Not

Nec.

2

rashers

bacon,

Chopped

200g

minced

beef

Temperature

18000

1

600.1

700C

1 80

0

C

1

tablespoon

chopped

parsley

Time

3-5mn

5mn

Salt

and

black

pepper_________

3-3mis5mns

115mn.

2

tablespoons

tomato

puree

1

egg

50g grated

cheese

Cut

the

capsicum

in

half

lengthwise

and

remove

the seeds.

Blanche

quickly

in

boiling

water,

then

plunge

into

cold

water

and

drain.

Boil the

rice

in

salted

water

for

8-1 0 minutes

or

until

tender

and

drain.

Melt

the

butter

in a

frying

pan

and

gently

fry

the

bacon,

onion

and

mushrooms

until

softened.

Add

the

mince

and

cook

until

browned.

Stir

in

parsley, seasoning

and

tomato

puree

and

bind

with

egg.

Fill

the

capsicum

halves

with

mixture.

Place

capsicum

in a

shallow

ovenproof

dish

and

pour

a

little

water

around the

base.

Sprinkle

the

capsicum

with

cheese

and

bake

at 1 700-1

900C

for

30-35

minutes.

40

RECIPES

&

TEMPERATURE GUIDES

Potatoes

Au

Gratin

1

kg

potatoes__

_

_ _ _ _ _ _

_ _ _ _

_

2

cloves

garlic

Oven

Normal

Fan

Forced

Fan

Grill

1

1

Og

grated

mild

cheese

1

50ml

cream

Shelf

Position

Middle

to

top

Middle

Middle

25g

butter

Prehieating

Recomm.

Not

necc.

Not

niecc.

Salt

and

nutmeg

to

season

______

Temperature

1

80oC

1

70

0

C

1

80oc

Peel

garlic

and

rub

well

round

inside

ofTie340mn35nns

2

30ms

baking

dish.

Peel

and

cut

potatoes

into

thin

Tm

54

is

3

is2-0mn

slices.

Put

half the

slices

into the

baking dish

and

season

with salt

and

half

of the

grated

cheese.

Continue

with remainder

of

potatoes

and

sprinkle

on

salt,

nutmeg

and

remaining

cheese.

Pour

cream

over

and

dot

with

butter.

Bake

at 1 60-1

800C

for

35-40

minutes.

41

RECIPES & TEMPERATURE

GUIDES

Zucchini

Provencale

4

zucchinis,

approximately

1

5cm

in

length

21

5g

can

tomatoes, broken

up

with a fork

Oven

Normal

Fan

Forced

Fan

Grill

1

tablespoon

finely

chopped

onionShlPoionTpMdeTp

1

clove

garlic,

crushedShlPsiinTpMdeTo

Salt

and

black

pepper

Preheating

Not

necc.

Not

necc.

Not

necc.

50g

grated

cheese__

_ _ _

_ _ _

__

_ _ _ _ _ _ _

_ _ _ _

_

Temperature

1

70o-1

900C

1

50o-1

7O

0

C

1800

Top

and

tail

zucchini

then

boil

in slightlyTie2

30mn

20

5ms

520is

salted

water

for

five

minutes.

Drain and

cut

in

Tm

03

is

2-5is 1-0mn

half

lengthwise

and

scoop

out

most

of the

flesh

with a teaspoon.

Roughly

chop

the

flesh

and mix

in a

bowl with

the

tomatoes,

onion,

garlic,

salt

and

pepper.

Place

the

zucchini

in a

buttered

ovenproof

dish

and

spoon

the

mixture

into

the

centres.

Sprinkle

with

grated cheese

and

bake

at

1 700C-1 900C

for

20-30

minutes.

Note:

This

may also

be

baked

on

"Fan

Grill" mode. Place

on

3rd

shelf

and

bake

at

18000

for

15-20

minutes.

42

RECIPES

&

TEMPERATURE

GUIDES

Traditional

Pizza

This

pizza

demonstrates

the

features

of the

St

George

HIGH

BAKE

mode,

A

great

advantage

for

entertaining

and

quick

on-the-go

type

foods.

Pizza

Dough:

Packet

bread

mix,

white

or

brown

and

liquid

as

directed

on

packet.

Make

up

the

mix

as

directed.

Roll

out

dough.

Grease

oven

baking

tray

and

place

dough

onto

it

within

5cm

of

the

edges.

Cover

with

cling

wrap

and

leave

in a

warm

place

for

about

30

minutes

to

prove.

Pizza

Topping

30ml

vegetable

oil

1

75g

onion,

chopped

Oven

Normal

Fan

Forced

2

garlic

cloves,

skinned

and

crushed

1 x 8OOg

can

tomatoes

Shelf

Position

Middle

2

bay

leaves

Preheating

High

Bake

5m1

dried

basil

5mi

dried

oregano

Temperature

200'C

1

75g

sliced

Mozzarella

cheese

225g

mushrooms,

wiped

and

sliced

Tie15

mins

salt

and

pepper

to

season

Preheat

oven

on

High

Bake

~

200

0

C

for

10

minutes

maximum.

Heat

oil

in

large

pan,

saute

onions

until

lightly

browned.

Stir

in

garlic,

tomatoes,

herbs,

bay

leaves,

mushrooms

and

seasoning.

Cook

until

mixture

is

thick.

Remove

the

bay

leaves

and

spread

mixture

evenly

over

the

proved

bread

dough.

Scatter

the

Mozzarella

cheese

over

the the

top

of

the

mixture.

Bake

in

High

Bake

mode

on

the

middle

shelf

for

approximately

1 5

minutes

or

until

cheese

melts

and

browns

slightly.

(NB:

Other

toppings

may

be

used

as

desired).

43

RECIPES & TEMPERATURE

GUIDES

Baked

Custard

4

eggs

1

tablespoon

sugar

Oven

Normal

Fan

Forced

27/2

cups

milk

Vanilla

essence

Shelf

Position

Middle

Middle

Beat

the eggs

and

sugar,

add the

milk

and

essence.

Peetn

o

ec

o ec

Pour

into

buttered

pie

dish.

Sprinkle top with

nutmeg.

Temperature

15000

1o0'C

Bake

at

1 500C

for

35-45

minutes.

F

Time

35-45 mins

25-30

mins

Baked Lemon

Souffle

2

tablespoons

butter

_______

172

cup

sugar

Oven

Normal

Fan

Forced

1/2

cup

self-raising

flour

2

lemons

Shelf

Position

Middle

Middle

2

eggs

Preheating

Recomm. Recomm.

2/3

cup

milk

_ _ _ _ _

_

Temperature

i0o~c

170oC

Blend

butter

and

sugar.

Sift

in

flour

and

mix

well.

Add

grated

rind

of 1 lemon

and

juice

of 2 lemons.

Add

beaten

egg

yolks

Time

40-45

mins

35-40

mins.

and

milk.

Lastly

fold

in

stiffly

beaten egg

whites.

Pour

into

a

greased

pie

dish

and

bake

at

1 80

0

C

for

40-45

minutes.

44

RECIPES

&

TEMPERATURE

GUIDES

Meringues

2

egg

whites

1/2

cup

castor

sugar

Beat

egg

whites

until

stiff

(Stiff

peaks

should

appear).

Add

sugar

a

little

at

a

time,

and

beat

once

more

until

mixture

very

stiff.

Drop

in

teaspoonfuls

or

pipe

onto a tray

covered

with

greaseproof

paper

or

foil.

Bake

at 1 OOOC

for

1-1

½/

hours.

Pavlova

4

egg

whites

Pinch

salt

Oven

Normal

Fan

Forced

1

cup

castor

sugarShlMi/wMdLw

2

teaspoons

cornflour

SefPsto

i/o

i/o

1

teaspoon

vanilla

essence

Preheating

Recomm.

Recomm.

1

teaspoon

vinegar

Temperature

1200C

io

0

0c

Beat

the

egg

whites

with a pinch

of

salt

until

stiff.

Add

sugarTie1

/2hs

114hr

gradually,

a

spoonful

at

a

time

and

beat

until

very

stiff.

Fold

in

Tm

-½hs

11

r

cornflour,

vanilla

essence

and

vinegar.

Pile

the

mixture

on

to

a

tray

covered

with

greased paper

and

smooth

into

an

oval

or

round

shape.

Bake

at 1 20'C

for

1

V/2

hours.

Remove

from

oven,

invert

on

serving

dish

and

lift

paper

off

bottom.

As

the

pavlova cooks,

a

depression

will form

in

the

centre. This

is

filled

with

whipped

cream,

chocolate

shavings

and/or

fruit

in

season

such

as

strawberries,

fruit

salad,

passionfruit

or

kiwi fruit.

May

be

served

as a dessert

or

cake.

45

RECIPES

&

TEMPERATURE

GUIDES

Swiss

Roll

Make

as

for a sponge

sandwich.

Pour

into a lined

Swiss

roll

_______

______

pan

and

bake

at

22000

for

8-1 0 minutes.

When

cooked,

Oven

Normal

Fan

Forced

turn

out

onto

greaseproof

paper

dusted

with

castor

sugar.

Remove

paper

and

cut

off

crisp

edges. Spread

with

jam

and

Shelf

Position

Middle

Middle

roll

up.

Cool

on

a

cake

wire.

Preheating

Yes

Yes

Variations:

Temperature

2200C

2001C

Chocolate:

Substitute

2

tablespoons

cocoa

for

the

sameTie8

amount

of

flour.

Fill

with

sieved

apricot

jam.

Tie810

mins

8-

rmins

Coffee:

Substitute

1

tablespoon

coffee

essence

for 1 tablespoon

boiling

water.

Roll

up

unfilled,

when

cool

unroll

carefully

and

fill

with

coffee-flavoured

butter

cream.

Reroll.

Honey:

Add

1

teaspoon

cinnamon

to

flour

before

it is

sifted

and

mix

in 1

tablespoon

of

honey

with

the

boiling

water.

Roll

unfilled.

When

cool

fill

with

the

following:

7/2

cup

sifted icing

sugar, 2 teaspoons

honey, 2 teaspoons

butter,

7/2

teaspoon

lemon

juice.

Cream

all

well

together.

Reroll.

Sponge

Sandwich

3

eggs__

_ _

_ _

_

'/2

cup

castor

sugar

Oven

Normal

Fan

Forced

1

cup

self-raising

flour

_______

2

tablespoons

boiling

water

Shelt

Position

Middle

Middle

Vanilla

essence

Preheating

Yes

Yes

Pinch

salt

Temperature

1

90oc

1

7000

Beat

the

egg

whites

with

a

pinch

of

salt

until

stiff

but

not

dry.Tie182mns

51

is

Beat

in

sugar

gradually,

then

add

egg

yolks

and

beat

until

thick

Tm

82

is

1-8mn

and

creamy.

Sift

flour

and

fold

into

mixture

with

boiling

water

and

essence.

Pour

into

two

greased

and

floured

1

8cm

sponge

tins

and

bake

at

1900C

for

18-20

minutes.

46

RECIPES

&

TEMPERATURE

GUIDES

Basic

Biscuit

Recipe

7/2

cup

castor

sugar_______

1/2

cup

butter

(1

25g)

Oven

Normal

Fan

Forced

2

cups

flour

SefPsto

ideMdl

¼/

teaspoon

baking

powder

SefPsto

ideMdl

1

egg

or

2

egg

yolks

Preheating

Yes

Yes

1

teaspoon

vanilla

essence

Pinch

salt

Temperature

18so~c

1

70'C

Preheat

oven

to

1 80

0

C.

Cream

butter,

sugar,

lemon

zest

and

Time

15

mins

1

2-1

5

mins

essence

then

add

egg

and

beat

well.

Add

the

sifted

dry

ingredients

and

mix

to

a

stiff

dough

(refrigerate

if

necessary).

Roll

out

to

3mm

in

thickness

and

cut

out

sharply

with

a

floured

biscuit

cutter.

Bake

for

1 5

minutes

until

crisp

and

lightly

browned.

Glaze

and

decorate

as

required.

Coconut

Slice

7/2

quantity

biscuit

dough

1

egg

white

Oven

Normal

Fan

Forced

2

tablespoons

castor

sugar

sefPsto

ideMdl

2

tablespoons

coconut

SefPsto

ideMdl

2

tablespoons

jam

Preheating

Recomm.

Recomm.

7/2

teaspoon

vanilla

essence

Extra

coconut

for

decoration

Temperature

180

0

C

1700C

Preheat

oven

to

1

801C.

Roll

basic

biscuit

dough

to

5mm

Time

30

mins

25

mins

thickness

and

place

onto

a

greased

tray,

Spread

dough

with jam.

Topping:

Beat

egg

white

until

stiff

then add

sugar

gradually

and

beat

well.

Fold

in

coconut

and

vanilla

essence.

Spread

over

biscuit

base

and

sprinkle

with

coconut.

Bake

at

1 80

0

C

for

t/

2

h

ou

r.

When

cool,

cut

into

fingers

and

serve.

47

RECIPES

&

TEMPERATURE

GUIDES

Patty

Cakes

1/2

cup

(1

25g)

butter

3/4

cup

castor

sugar

Oven

Normal

Fan

Forced

Vanilla

essence

2

eggs

Shelf

Position

Mid/Top

Mid/Top

2

cups

self-raising

flour

Preheating

Yes

Yes

Pinch

salt

5-6

tablespoons

milk

Temperature

200

0

C

18

0

0C

Cream

butter,

sugar

and

vanilla

essence,

add

eggs

Time

18-20

mins

15-18

mins

one

at

a

time

and

beat

well,

then

add

sifted

flour

and

salt

alternately

with

milk.

Drop

in

teaspoonfuls

in

patty

papers

or

greased

patty

tins

and

bake

at

20000

for

1

8-20

minutes.

Variation

Orange

Cakes:

Add

1

tablespoon

orange

juice

in

place

of 1 tablespoon

milk

and

1

teaspoon

orange

rind.

Ice

with

orange

icing.

Chocolate

Nut

Cakes:

Omit

2

tablespoons

flour

and

replace

with

2

tablespoons

cocoa.

Roughly

chop

1V2

cup

blanched

almonds.

Before

baking,

sprinkle

top

of

each

cake

with

chopped

almonds.

Spice

Cakes:

When

cakes

are

removed

from

the

oven,

brush

over

with

melted

butter

and

sprinkle

with

a

mixture

of

cinnamon

and

sugar

(1

teaspoon

cinnamon

to

1

tablespoon

sugar)

while

hot.

Butterfly

Cakes:

When

cooked

and

cooled,

cut

a

circle

from

the

top

of

each

cake

and

fill

with

a

little

raspberry

jam

(or

lemon

butter)

and

whipped

cream.

Cut

each

circle

of

cake

in

half

and

arrange

the

two

halves

on

top.

Dust

with

a

little

icing

sugar

and

place

a

small

piece

of

red

or

green

cherry

in

the

centre

of

each.

48

RECIPES & TEMPERATURE

GUIDES

Plain

Scones

2

cups

self-raising

flour

_______

¼/

teaspoon

salt

Oven

Normal

Fan

Forced

1

tablespoons

butter

3/4

cup milk

Shelf

Position

Middle Middle

Sift

dry

ingredients

into a bowl,

rub

in

butter

and

mix

with

Preheating

Recomm.

Recomm.

sufficient

milk

to

make a fairly

soft

dough.

Turn

on

to a floured

Temperature

2500C

2000C

board,

knead

lightly

and

roll

out

to 1 2mm

thickness.

Cut

into

rounds,

place

on

a

greased

tray

and

glaze tops with

Time

8-i0

mins

milk.
Bake

at

25000

for

8-1 0 minutes.

Fruit

Scones

2

cups

self-raising

flour

1

tablespoon

sugar

Pinch

salt

2

tablespoons

butter

2

tablespoons

sultanas,

raisins

or

currants

¾3/

cup milk.

Sift

dry

ingredients,

rub

in

butter

and

add

fruit.

Mix

with

sufficient

milk

to

make a fairly

soft

dough,

Turn

on

to a floured

board, knead

lightly

and

roll

out

to 1 2mm

thickness.

Cut

into

rounds,

place

on a greased

tray

and

glaze

with

milk.

Bake

at

2500C

for 1 0-1 2 minutes.

49

RECIPES & TEMPERATURE

GUIDES

Cheese Scones

2

cups

self-raising

flour

1/2

teaspoon

salt

Oven

Normal

Fan

Forced

Pinch

cayenne

pepper

2

tablespoons

butter

Shelf

Position Middle

Middle

'/2

cup grated mature

cheese

Preheating

Recomm.

Recomm.

3/

cup

milk

Temperature 2500C

2000C

Sift

dry

ingredients,

rub

in

butter,

add

grated

cheese

and

mix

sufficient

milk

to

make a fairly

soft

dough.

Time

-10-1

2

mins

Turn

on

to a floured board,

knead

lightly

and

roll

out

to

1

2mm

thickness.

Cut

into

rounds,

place

on a greased

tray

and

glaze

tops

with

milk.
Bake

at

250

0

C

for 1 0-1 2 minutes.

50

RECIPES & TEMPERATURE GUIDES

Choux

Pastry

1

¼/

cups water

¼/

cup butter

1

cup

plain

flour

3

eggs

Bring

water

and

butter

to

the

boil

in a

saucepan, remove

from

hotplate

and

add

sifted

flour.

Beat

until

smooth,

return

to

hotplate,

reduce

heat,

stir and

cook

until

mixture

leaves sides

of

saucepan

in

one

lump.

Allow

to

cool,

then add

beaten

eggs

gradually

until

mixture

will

just

hold

its

shape.

Use

as

required.

Bake

at

23000

for

1 5

minutes,

then

reduce

heat

to 1 9000

for

remainder

of

cooking

time.

51

RECIPES & TEMPERATURE

GUIDES

Savoury

Puffs

1

quantity

of

choux

pastry

(24

small

puffs)

2

tablespoons

butter

2

tablespoons

flour

1/2

cup

milk

Salt

and

pepper

Filling

Suggestions:

Oysters,

sweet

corn,

flaked

fish,

crab

or

lobster

meat,

tuna

or

cooked

chicken.

Drop

choux

pastry

in

small

teaspoonfuls

on

greased

tray.

Bake

at

23000

for

1 0

minutes,

then

reset

to

1 900C

for

a

further

20-25

minutes

or

until

dry

and

crisp.

Melt

butter,

add

flour,

cook

for 1 minute,

add

milk

and

stir until

thick.

Cool

sauce

off

and

then

add

any of

the

ingredients

listed

and

season

as

required.

Split puffs

and

fill

with savoury

filling.

Reheat

for 1 5-20

minutes

before serving.

Alternatives:

Cream

Puffs:

Follow

directions

for

savoury

puffs.

When

cooked,

split

in

half

and

fill

with

freshly

whipped

cream.

Dust

with

icing

sugar

and

serve.

Chocolate

Eclairs:

Make

one

quantity

of

choux

pastry

and

follow

directions

for

savoury

puffs

except

drop

or

pipe

into

7cm

long

lengths

instead

of

rounds.

When

cooked,

cut

lengthways

and

fill

with

freshly

whipped

cream.

Coat

top

of

eclair

with melted

chocolate,

chill

and

serve.

52

RECIPES

&

TEMPERATURE

GUIDES

Shortcrust

Pastry

1

¼2

cups

plain

flour

Pinch

salt

1

egg

yolk

2

tablespoons

water

1

teaspoon

lemon

juice

1/

cup

(1

25g)

margarine

or

butter

Sift

flour

and

salt.

Beat

egg

yolk

with

water

and

lemon

juice.

Rub

butter

or

margarine

into

flour,

mix

to

a

stiff

dough with

liquid.

Turn onto

a

floured

board,

knead

lightly.

Use

as

required.

Bake

in a

hot

oven,

2000C.

53

RECIPES

&

TEMPERATURE

GUIDES

Cornish

Pasties

250g

potatoes

1

white

turnip

Oven

Normal

Fan

Forced

2509

lean

minced

steak

SefPsto

ideMdl

1

tablespoon

chopped

onion

SefPslo

ideMdl

2

teaspoons

chopped

parsley

Preheating

Recomm.

Recomm.

1

teaspoon

salt

Pepper

Temperature

200

0

C

1800C

1 tablespoon

water

~~~~~~~~Time

30-40

mins

30-35

mins

1

quantity

shortcrust

pastry

Peel

and

dice

potatoes

and

turnip.

Combine

minced

steak,

diced

vegetables,

onion,

parsley,

salt,

pepper

and

water

together.

Divide

the

pastry

into

six

pieces

and

knead

into

balls.

Roll

out

thinly

about

the

size

of

a

saucer.

Place

one-

sixth

of

the

meat

mixture

on

each

round

of

pastry.

Dampen

the

edges

and

close

up.

Crimp

the

edge,

prick

pastie

with

fork

and brush

over

with

a

little

egg

and

milk

or

milk

only.

Bake

at

2000C

for

30-40

minutes.

54

RECIPES

&

TEMPERATURE

GUIDES

Lemon

Tartlets

1

quantity

of

shortcrust

pastry______________

1/2

can

condensed

milk

Oven

Normal

Fan

Forced

¼/

cup

lemon

juice

Grated

rind

of

halt

lemon

Shelf

Position

Middle

Middle

1

egg

yolk,

Preheating

Recomm.

Recomm.

Whipped

cream_______

Line

tartlet

pans

with

pastry

using

a

plain

or

fluted

Temperature

2000C

ia8o~c

cutter.

Prick

the

bottom

of

each

tartlet

case

and

bakeTie120mn

at

20000

for 1 5-20

minutes.

im

52m

InI

Combine

condensed

milk,

lemon

juice,

rind and egg

yolk

and

allow

to

stand

for

30

minutes -no

cooking

is

needed

for

tilling.

Fill

each

tartlet case

with

lemon

mixture

and

pipe

a

rosette

of

whipped

cream

on

top

of

each.

In

place

of

whipped

cream,

a

meringue

may

be

made

from

the

egg

white

remaining

after

making

lemon

mixture.

Beat

egg

white

stiffly,

beat

in 2

tablespoons

of

castor

sugar

and

pipe

rosette

of

meringue

on

top

of

each

filled

tartlet

case.

Return

to

oven

for a few

minutes

to

brown

and

set

meringue.

55

RECIPES

&

TEMPERATURE

GUIDES

French

Apple

Tart

1

quantity

of

shortcrust

pastry__

_ _

_ _

_ _ _

_ _

_ _ _

__ _

_ _

_ _ _

_

5

cooking

apples

Oven

Normal

FnFre

2/3

cup

sugar

Pinch

of

cinnamon

Shelf

Position

Middle

Middle

Topping

Preheating

Recomm.Reom

1

teaspoon

cinnamon

Temperature

200QC

180oC

1

teaspoon

spiceTie340mn

250

2/3

cup

plain

flourTme3-0iis

530ms

¼/

cup

brown

sugar

1½

cup

butter

Roll

out

pastry

and

line

a

23cm

tart

plate.

Place

a

layer

of

peeled,

sliced

apple

in

the

uncooked

pastry

case

and

sprinkle

with

sugar

and

cinnamon.

Repeat

until

all

the

apple

and

sugar

is

used.

Rub

topping

ingredients

together

until

mixture

resembles

breadcrumbs.

Sprinkle

topping

over

tart

and

bake

at

200

0

C

for

30-40

minutes.

56

RECIPES

&

TEMPERATURE

GUIDES

St

George

Fruit

Cake

1

kg

m

ixed

fruit__

_

_ _ _ _

_ _ _

_ _ _ _

_

1

cup

brown

sugar

Oven

Normal

Fan

Forced

250g

butter

or

margarine,

chopped

SefPsto

2

tablespoons

grand

marnier

Shl

oiin

Mid/Low

Mid/Low

4

x

60g

eggs,

lightly

beaten

Preheating

Yes

Yes

2

teaspoons

vanilla essence

1

cup

plain flour

Temperature

1

50oC

1

500C

1

teaspoon

baking

powderTie142hs

1

-

3

hr

1/2

teaspoon

nutmeg

Time___________

Tr

1

teaspoon

cinnamon

2

tablespoons

brandy

Combine

first

four

ingredients

in a

large

saucepan.

Place

on

large

hotplate/burner

and

cook

on

medium

temperature

for

five

minutes

stirring

once

only.

Allow

to

cool

slightly.

Stir

in

eggs

and

vanilla

essence,

then

sifted

dry

ingredients.

Pour

into

a

greased

and

lined

square

or

round

(20cm)

cake

tin.

Cook

in

preheated

oven

at

1 50

0

C

for

11/2

to

2

hours.

When

cake

has

cooled

slightly

-

prick

the

top

of

the

cake

in

various

places

and

pour

over

brandy.

57

RECIPES

&

TEMPERATURE

GUIDES

White

Bread

6

cups

plain flour

2½/

level

teaspoons

salt

1

½2

level

teaspoons

sugar

1

sachet

(7gm)

dried

yeast

1

tablespoon

oil or

melted

butter

500mI

lukewarm

water

(Note:

1/2

cup

gluten

flour

may

be

substituted

for

1/2

cup

plain

flour)

Mix

together

dry

ingredients

including

yeast

in a

large

bowl.

Make

a

well

in

the

centre,

add

water

and

melted butter.

Mix

to

a

soft

dough.

Beat

using

an

electric

mixer

and

a

dough

hook

until

dough

no

longer

sticks

to

side

of

bowl;

or

knead

well

on

a

lightly

floured

board

until

dough

is

smooth

and

shiny.

Place

dough

in a

lightly

greased

bowl.

Sprinkle

with

a

few drops

of

warm

water

and

cover

with

a

damp

cloth

or

plastic

film.

Allow

to

rise

in a

warm

place

(this

may

be

near,

but

not

on a cooker)

until

double

in

size (approx.

45

minutes).

Preheat

oven

to

2000C.

Once

risen,

punch

down

and

knead

until

smooth.

Divide

dough

into

two

halves

and

shape

into

loaves.

Place

in

two

greased

loaf

tins. Stand

in

warm

place

until

double

in

size

or

dough

reaches

5mm

above

top

of

tin

(45

minutes).

Place

loaves

in

the

centre

of

oven.

Allow

at

least

3cm

air

space

around

tins.

Bake

until

golden.

To

test

if

cooked,

remove

from

tin,

the

base

should

shound

hollow

when

tapped.

If

not,

bake

a

further

5-1

0

minutes

at

200

0

C.

Cool

on a wire

rack.

Note:

Bread

should

be

allowed

to

stand

a

few

minutes

before

removing

from

tins.

If

crust

is

too

crisp,

wrap

in

a

teatowel

until

cool.

Dark

coloured

cake

tins give

the

best

results.

Dinner

Rolls

After

punching

down,

divide

dough

in

24

pieces.

Knead

each

piece

until

smooth

and

shape

as

desired.

Place

on

greased

scone

trays.

Allow

to

rise

until

double

in

size

(20

minutes.

Glaze

and

cook

as

above

for

15

minutes.

Sesame

seeds

may

be

sprinkled

on

top before

baking.

58

RECIPES

&

TEMPERATURE

GUIDES

Wholemeal

Bread

3

cups

stoneground

wholemeal

flour

V/2

coarse

wheat

grist

(optional)

1

teaspoon

salt

1

tablespoon

sugar

1

sachet

(7gm)

dried

yeast

280ml

water

1

tablespoon

oil

or

melted

butter

Mix

together

dry

ingredients

including

yeast

in a

large

bowl.

Make

a

well

in

the

centre,

add

water

and

melted

butter.

Mix

to

a

soft

dough.

Beat

using

an

electric

mixer

and

a

dough

hook

until

dough

no

longer

sticks

to

sides

of

bowl;

or

knead

well

on

a

lightly

floured

board

until

dough

is

smooth

and

shiny.

Place

dough

in a

lightly

greased

bowl.

Sprinkle

with

a

few

drops

of

warm

water

and

cover

with

a

damp

cloth

or

plastic

film.

Allow

to rise

in a

warm

place

(this

may

be

near,

but

not

on

a

cooker)

until

double

in

size

(approx.

45

minutes).

Preheat

oven

to

200

0

C.

Place

in

a

greased

loaf

tin

which

has

the

bottom

lined with

paper.

Stand

in a

warm

place

until

dough

reaches

5mm

above

the

top

of

the

tin

or

doubles

in

size

(about

45

minutes).

Place

loaf

in

the

centre

of

oven;

if

gas

oven,

place

parallel

to

burner.

Bake

for

30

minutes

until

golden

brown

and

the

base

sounds

hollow

when

tapped.

Cool

on

a

wire

rack.

For

a

lighter

bread,

one

cup

of

plain

flour

can

be

substituted

for

one

cup

of

the

wholemeal

four.

If

desired

dried

yeast

may

be

activated

first.

Mix

together

the

sugar

and

lukewarm

water,

sprinkle

yeast

and

allow

to

stand

10

minutes,

Wholemeal

Bread

Rolls

Using

the

above

recipe,

divide

dough

into

8

or

1

2

pieces

after

the

first

rising.

Knead

each

piece

until

smooth

and

shape

as

desired.

Place

on a greased

scone

tray.

Allow

to

rise until

double

in

size.

Glaze

and

cook

as

above

1

5-20

minutes.

59

RECIPES & TEMPERATURE

GUIDES

Spicy

Fruit

Buns

(Hot

Cross

Buns)

4

cups

plain flour

1

teaspoon

salt

Bun

Glaze

1

sachet

(7gm)

dried

yeast

1/2

teaspoon

mixed

spice

2

tablespoons

sugar

1/2

teaspoon cinnamon

¼/

teaspoon

mixed

spice

¼1

cup

sugar

1/4

cup

water

1

egg

1

V2

cups milk

Mix

all

together

in a

saucepan

and

boil

for

1 0

minutes

1/2

cup

sultanas

Mix

together

dry

ingredients

including

yeast

in

a

large

bowl.

Make a well

in

the

centre,

add

milk,

beaten

egg

and

melted

butter.

Mix

to

a

soft

dough.

Beat

using

an

electric

mixer

and a dough

hook

untiF

dough

no

longer

sticks

to

side

of

bowl;

or

knead

well

on

a

lightly

floured

board

until

dough

is

smooth

and

shiny.

Place

dough

in a

lightly

greased

bowl.

Sprinkle

with

a

few

drops

of

warm

water

and

cover

with a damp

cloth

or

plastic

film.

Allow

to

rise

in

a

warm

place

until

double

in

size

(approx.

45

minutes).

Preheat oven

to

21000C.

Punch

down

and

knead

fruit

into

dough.

Divide dough

into

1 5

equal

pieces

and

shape

each

piece

into a smooth

ball.

Place

in a

lightly

greased lamington

tin

(1

8cm x 28cm)

or, 5cm

apart

on a greased

scone

tray.

Note:

In

fan

forced ovens,

buns

cook

best

on

flat

scone

tray.

Allow

to

rise

in a

warm

place

until

buns

double

in

size

(20

minutes).

While

dough

is

rising

pipe

crosses

on

top

using

a

mixture

of 2 tablespoons

self-raising

flour

and

2

tablespoons

cold

water.

Bake

at

21000C

for

approximately

1 5

minutes.

While

hot

brush

with

bun

glaze.

Spicy

Fruit

Loaf

Prepare

recipe

as

for

spicy

fruit

buns.

Divide

dough

in

half

and

place

in

two

bread

tins.

Wait

until

dough

has

doubled

in

size

and

bake

for

30

minutes

at

2000C.

60

HINTS

&

WARNINGS

7.

HINTS

&

WARNINGS

WARNING:

A

licenced

electrician

must

complete

electrical

work when

installing

or

servicing

the

appliance.

The

supply

cable

and

fuse

rating

must

be

suitable

for

the

appliance.

WARNING:

-

Use

of

Aluminium

Foil

in

Ovens

The

use

of

aluminium

foil

on

the

base

of

the

oven

to

avoid

spillage

and

improve

cleaning

can

change

the

pattern

of

cooking

and

heat

transfer

within

the

oven

and

is

therefore

not

recommended.

Foil

or

dishes

with

reflective

qualities

must

not be

placed

on

the

base

of

the

oven

during

Normal

cooking

as

heat

can

be

trapped

below

the

enamel

surface

and can

cause

damage

to

the

enamel

surface.

Resulting

damage

would

not

be

covered

by

provisions

of

the warranty.

WARNING:

-

Initial

Heat-Up

Please

note

that

during

the

initial

heat-up

cycle,

some

smoke

and

smell

may

be

noticed.

This

will

quickly

disappear.

(See

2.0 Using

the

Oven

for

the

First

Time).

WARNING:

-

Door

Open

during

Grilling

When

grilling

in

the

Grill

Compartment

(Lower

Oven)

the

door

MUST

BE

LEFT

FULLY

OPEN.

WARNING:

-

The

grill

pan

handle

attached

to

the

grill

pan

should

only

be

used

to

assist

in

sliding

the

grill

pan

in

and

out

of

the

grill/oven

compartment.

AT

NO

TIME

MUST

IT

BE

USED

FOR

LIFTING,

ESPECIALLY

WHEN

LADEN

WITH

FOODS.

HINTS:

-

Condensation

during

Cooking

If

water

is

used

in

your

cooking

(such

as

water

placed

in

baking

dish)

the

water

will

evaporate

in

the

oven

in

the

form

of

steam

causing

condensation

to

escape

and

run

down

the

front

of

your

appliance.

This

does

not

cause

any

problems

to

your

appliance

(electrical

or

otherwise)

however

it is

advisable

to

wipe

away

the

condensation

from

the

oven

with

a

warm

damp

cloth

during

the

cooking

cycle.

This

condensation

effect

is

not

as

apparent

if

cooking

with

the

FAN

OVEN

mode.

Generally

the

moisture

is

circulated

and

any

excess

moisture

evaporates

by

the

completion

of the

cooking

cycle.

HINTS:

Automatic

cooking

is

suitable

only

for

NORMAL

OVEN,

FAN

OVEN,

HIGH

BAKE

and

DEFROST

settings.

HINTS:

You

can

use

the

HIGH

BAKE

setting

for

a

faster

pre-heat

but

be

sure

to

turn

the Mode

button

to

your

required

setting

before

placing

food

in

the

oven

(unless

you

wrsh

to

cook

on

the

High

Bake

mode).

HINTS:

The

time

of

day

cannot

be

altered

while

the

oven

is

set

on

an

automatic

programme

and

AUTO

is

showing.

HINTS:

Foods

may

be

dried

in

the

oven

at

a

low

temperature

or

when

"stored

heat'

is

present

in

the

oven

(eg.

after

high

temperature

build

up).

Examples

of

foods

to

dry

are

breadcrumbs,

herbs,

meringues,

or

fruit

(minimum

of 6 hours),

61

CLEANING & MAINTENANCE

8.

CLEANING & MAINTENANCE

8.1

Self

Clean Oven

Liners

Self clean

oven

liners

are

an

optional

extra

which

can

be

fitted

to

any

93

litre

St.

George

electric

or

gas

oven.

The

liners

are

continuously

self

cleaning.

Fat

is

catalysed

and

falls

as

burnt

flakes

to

the

floor

of

the

oven.

Do

not

use

cleaning

agents

on

the

liners.

To clean the

oven:-

1 .Brush

the

burnt

flakes

from

the

oven

floor.

2.

Clean

the

non-liner surfaces

of

the

oven

(See

8.3

Routine)

If

large

areas

of

the

catalytic

liners

are

covered

with

fat,

the

self cleaning

action

may

be

affected.

Clean

with

clear

hot

water

only.

8.2

Recommended

Cleaners

Reflective

Glass:

Ammonia

or

Acetone -contact

St

George

Appliances

in

your

state

for

other

recommendations.

62

CLEANING

&

MAINTENANCE

DO

NOT

USE

ANY

CAUSTIC

CLEANSERS

OR

ABRASIVE

POWDERS

OR

SCOURERS

ON THE

EXTERIOR

OF

THE

APPLIANCE

-

~~~~oven

spray

abrasive

powder

caustic sprays

abrasive

spneselwo

63

CLEANING

&

MAINTENANCE

8.3

Routine
Cleaning

the

Oven

Exterior:-

Wipe

the

control

panel,

handles,

glass,

stainless

steel

and

enamel

surfaces

regularly

with

a

warm

damp

cloth.

Mild

detergents

(but

not

abrasives)

may

be

safely

used

on

all

these

surfaces.

DO

NOT

USE

ANY

CAUSTIC

CLEANSERS

OR

ABRASIVE

POWDERS

OR

SCOURERS

ON

THE

EXTERIOR

OF

THE

APPLIANCE.

If

any

sharp,

scouring

or

caustic cleaning

agent

should

get

on

enamelled

or

plastic surfaces (control

panel)

rinse

off

immediately

with

water,

otherwise

dull

spots

may

develop

and/or

the

paint may

lift.

Cleaning

Reflective

Glass

models:

as

with

high

quality

materials,

abrasive

cleaning

agents must

be

avoided,

and

only

mild

detergent

may

be

used.

After

cleaning,

the

glass

must

be

thoroughly

rinsed.

If

the

glass

has

finger

marks,

grease

or

oily

stains

-

solvents

such

as

Ammonia

may

be

used

for

cleaning.

After

installation

-

all

adhesive

labels,

advertising,

tape

etc

should

be

removed

immediately.

Care must

be

taken

to

prevent

the

reflective

coating

coming

into

contact

with

hard

or

metal

objects,

in

order

not

to

scratch

it.

Wax

crayons

should

not

be

used

to

write

on

the

reflective

coating.

Cleaning

the

Oven

Interior:-

DO

NOT

USE

ALUMINIUM

FOIL

OR

DISHES

WITH

REFLECTIVE

QUALITIES

in

base

of

oven

to

collect

spills.

Used

in

this

way

the foil

reflects

heat

downwards

causing

serious damage

to

the

base

of

the

oven.

1 .Ensure

all

controls

are

in

the

OFF

position

before

cleaning.

2.

Do

not

use

abrasive

powders

unless

absolutely

necessary.

3.

Wipe

out

the

oven

and

grill

compartment

with warm

damp

cloth,

while

the

oven

is

still

slightly

warm.

Do

not

forget

the

top

and

back

of

the

oven

and the

inside

of

the

oven

door.

4.

Wipe

up

spills

promptly

-

especially

fruit

juice,

vinegars

etc.

because

of

their

acidic

qualities.

5.

Oven

shelves -soak

in

warm

water

with

detergent

and

clean

with

soapy

steel

wool

or

oven

cleaner.

64

CLEANING

&

MAINTENANCE

8.3

Routine

(Continued)

Cleaning

the

Roast

Probe

The

roast

probe

is

manufactured

of

stainless

steel,

together

with a special

rubber

casing

for the

electrical

components.

The

roast

probe

should

be

wiped

with a warm

damp

cloth

and

mild

detergent

after

each

use.

The

roast

probe

MUST

NOT

BE

IMMERSED

IN

WATER.

Cleaning

the

Fan

Filter

The

fan

filter

may

be

removed

for

easy

cleaning

by

simply

lifting

up.

St

George

recommend

that

the

filter

be

cleaned

regularly

in

hot

soapy

water

or

alternatively

placed

in

the

dishwasher.
The

filter

should

be

dry

before

replacing

over

the

fan.

8.4

Heavy

Build-Up

Occasionally

the

oven

or

grill

compartment

may

need

extra

cleaning

to

remove

baked

on

grease.

Oven

cleaners

can

be

used

on

the

oven

and

grill

compartment

surfaces,

shelves

and

the

grill

rack

and

pan.

Avoid

splattering

the elements

and

rubber

door

seals with

oven

cleaner -wipe

up

immediately

if

splattered.

Avoid using

abrasive

powders.

To make

cleaning

easier:-

•

Remove oven

door

(see

8.5)

•

Remove

the

shelf

carriers

by

undoing

the

knurled thumb

nuts.

•

Remove

the

fan

cover

by

undoing

the

butterfly

nuts,

then

clean

the

cover

separately.

To

clean

the

oven

and

grill

compartment:

*

When

using

commercial

oven

cleaners

follow

the

manufacturer's

instructions.

Avoid contact

with

elements,

rubber door

seals

and

exterior

surfaces.

Avoid

use of

caustic

cleansers.

•

Clean

the

shelves

and

shelf

carriers

with

soapy

steel

wool

or

place

in

dishwasher

if

desired.

65

CLEANING & MAINTENANCE

8.5

Removing

Oven

Door

The

oven

door

can

easily

be

removed

for

better

access while cleaning.

To

remove

oven

door:-

1

.Open the

door

fully

and

pull

the

clips

back

towards

you

and

onto

the

hooks

2.

Again

raise

the

door

slightly.

3.

Holding

the

sides

of

the

door

near the

top

and

making

sure

that

the

clips stay

on

the

hooks,

raise

the door

gently.

This

action

will

disconnect

the

hinges.

4.

Remove

the

door

by

continuing

to

raise

it

while

pulling

it

gradually towards

you.

To

replace the

oven

door:-

1

.Slide the

hinges

into

the

slots, making

sure

that

on

each

side

the

top

curved

arm

goes

into

the

top slot

and

the

lower

arm

goes

into

the

lower

slot.

2.

Make

sure

the

hinges

are

pushed

in

as

far

as

they

will

go,

then

open

the

door fully.

The

clips

will

be

released

from

the

hooks.

3.

Raise

the

door

slightly

and

ensure

the

clips

are

released

from

the

hooks

and

return

to

their

resting

position.

66

CLEANING

&

MAINTENANCE

REMOVAL

&

REPLACEMENT

OF

OVEN/GRILL

DOOR

Hook

--

Clip

67

CLEANING

&

MAINTENANCE

8.6

Changing

the

Light

Globe

The

light

globe

is

located

behind

the

glass

cover

on

the left

hand

side

wall

of

the

oven.

To

change

the

globe:-

1

.Snap

out

the

glass cover.

2.

Unscrew

the

light

globe

and

replace

it.

3.

Replace

the

glass

cover,

All Appliances:

1

.

Proper

Installation

-

be

sure

your

appliance

is

properly

installed

and

grounded

by a qualified

technician.

2.

Never

use

your

Appliance

for Warming

or

Heating

the

room.

3.

Do

not

Leave

Children

Alone

-

children

should

not

be

left

alone

or

unattended

in

area

where

appliance

is in

use.

They

should

never

be

allowed

to

sit

or

stand

on

any part

of

the

appliance.

4.

Wear

Proper

Apparel

-

loose-fitting

or

hanging

garments

should

never

be

worn

while

using

appliance

5.

User

Servicing

-

do

not

repair

or

replace

any

part

of

the

appliance

unless

specifically

recommended

in

the

manual.

All

other

servicing

should

be

referred

to

a

qualified

technician.

6.

Storage

in

or

on

Appliance

-

flammable

materials

should

not

be

stored

in

an

oven

or

near

surface

units.

7.

Do

not

Use

Water

on

Grease

Fires -smother

fire

or

flame

or

use dry

chemical

or

foam-type

extinguisher.

8.

Use

only

Dry

Potholders

-

moist

or

damp

potholders

on

hot

surfaces

may result

in

burns

from

steam.

Do

not

let

potholder

touch

hot

heating

elements.

Do

not

use a towel

or

other

bulky cloth.

68

TROUBLE

SHOOTERS & SERVICE

CALL

CHECK

9.

TROUBLE

SHOOTERS & SERVICE

CALL

CHECK

What may

initially

appear

to

be

trouble

is

not

always a problem.

SYMPTOM

REMEDY

No

power supplied

to

Appliance

Has

the

Mains

been

disconnected

from

the

wall

outlet?

Check

meter box,

has

the

mains

fuse

blown.

Oven

power

is

On

but

appliance

Oven

may

be

set

on

Automatic

does

not

operate.

(See

5.11.3)

Oven

power

is

On

but

there

Oven

may

be

set

on

Automatic.

is

no

heat.

Oven

Temp

in

Off

position.

Mode

button

on

incorrect

selection.

Rubber

seal

has

gap

and

ends

Correct -some

doors

sealed

this

do

not meet.

way

for

venting

purposes,

Clock

Timer -illumination

flashing

Turn power

OFF

at

meter box. Wait

30

seconds

or

only

partly

illuminated.

n

turn

power

ON.

Reset

clock.

IF

YOU

HAVE

A

PROBLEM

WITH

YOUR

ST

GEORGE

APPLIANCE

AND

REQUIRE A SERVICE CHECK,

PLEASE

CALL

THE

OFFICE

IN

YOUR

STATE

-

contact

details

at

rear

of

manual.

To

ensure

prompt

and

efficient

service

please

have

the

following

details

ready

before

making

your call:

Model

Number

of

Appliance

Date

and

Place

of

Purchase

Serial Number

of

Appliance

Warranty

Registration

Number

69

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

10.

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

10.1

Warnings

WARNING:

Installation

must

comply

with

SAA

Wiring

Rules

and

with

local

electrical

and

building

regulations.

10.2

Measurement

Chart

Note:

All

dimensions

and

cut-outs

are

measured

in

Millimetres

(mm).

The

following

cut

out

sizes

must

be

precise

as

only

a

small

degree

of

error

can

be

allowed

for

out-of-square

or

over-sized

cutouts.

10.3

Preparing

the

Cupboard

Cavity

To

prepare

the

cupboard

cavity

cut

out

hole

measurements

above.

Bearers

are

required

to

be

placed

in

the

base

of

the

cupboard

cavity.

The

bearers

should

be

1

00mm

maximum

width

but

of

sufficient

strength

to

support

the

oven.

Four

screws

are

supplied

to

secure

the

oven

in

the

cupboard

cavity.

The

four

screw

holes

are

in

the

oven

frame

(visible

if

you

open

the

oven

door).

There

are

five

options

for

securing

the

oven

in

the

cupboard

cavity:

See

diagram.

70

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

Model:

DEO-7,

DEO-7R,

DEO-7S

,.,--T----~

FLUE

CENTRE

560

1001

100

48098

TO

~~~~~~~~~~~~~~~NB:

The

dimensions

shown

here

are

SUIT

5

8

Oi

60integrated

Flush-Mounted

as

14-'

)

~~~~~~~~~~~recommended

by

St

George.

For

dimensions

of

other

installation

types

555

5~97)

see

chart.

57&'~K0

Installation

Dimensions

Method

H

W

D

Flush

1001

600

580

Trim

Exposed

987

564 560

H

=

HEIGHT, W =WIDTH,

D

=DEPTHI

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

BUILDING-IN

OPTIONS

APPLICABLE

ALL

OVENS

Design

of

oven outer

trim

9

allows tower

to

match

width

of

oven

trim.

Edges

of

cupboard

door

above

and

20

drawer

below

can

then

be

aligned

with

oven

trim.

Option

1

Option~

2.

Remove

5.5mm

spacers

trom

4

feet

when

installing

in

this

manner.

~

Option

3

Ootion

4

Options

1

to

3

=

Integrated

Flush

Mounted

_______

Option 4 =Trim

Exposed.

72

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

10.4

Providing

a

Suitable

Flue

Heat

and

vapour

air

discharging

from

the rear

of

the

stove

must

be

allowed

to

dissipate

to

an

area

preferably

out

of

the

kitchen.

This

can

be,

according

to

your

local

Electrical

and

Building

requirements,

to

the

roof

space,

to

an

outdoor

vent

or

through

the

roof

to

external

atmosphere.

Alternatively

it

can

be

recirculated

back

into

the

room.

Straight

flue pipes

must

have

a

minimum

diameter

of

50mm.

If

the

flue

has

any bend

or

angle,

the

pipe

diameter

must

be

increased

to

at

least

75mm.

Bends

must

always

have

the

maximum

possible

angle

of

rise

to

provide

air

movement.
Flues

must

commence

within

25mm

of

the

oven

flue

pipe.

Warning:

All

flue

pipes

and

any

heat

shields

must

be

at

least

25mm

from

any

combustible

materials.

1

0.5

Securing

Oven

Locate

oven

into

recess

and

ensure

surround

rear

edge

is

parallel

to

the

front

fascia

of

the

enclosure,

adjust

bearers

if

necessary.

Slide

the

oven

fully

into

recess

and

insert

four

screws

through

holes

to

realign

oven.

Reflective

Glass

models:

Once

oven

has

been

finally

fitted

and

all

operations

are

functioning

correctly

-

please

remove

any

tape,

adhesive

advertising

labels

etc.

(See

8.3

for

cleaning

routine).

73

INSTALLATION

DIAGRAMS

&

INSTRUCTIONS

ENSURE

INSTALLATION

COMPLIES

WITH

REQUIREMENTS

OF

LOCAL

ELECTRICAL

AND

BUILDING

REGULATIONS.

---

Flue Pipe

Louvre

or

Grill

Top

of Oven t

Gap

no

more

than

25mm

r

F-1

-

Oven

flue

pipe

IF

Recirculating

to

Flue

pipe

venting to

Kitchen

Warning:

external

atmosphere

-.

No

Combustible

material

to

be

within

25mm

of

Flue

Pipes

or Heat

Shields

,,

Heat

deflector

Cowl

must

Vn

oRo

p

shield

be

fitd

ettoRo

Saevent

to

Roof

Space

Vent

to

Venting

to

-

~or

return

-*or

return

.9

roof

space

0

External

to

Kitchen

to

Kitchen

25m.

17-

F-

~~~~Atmosphere

F

Heat

Shield

74

FOR

CANADIAN

MODELS

.. ........ ..

kv~~~~~~~~~~~~~~I

CAUION

DSCONET

APLINC

FRMTE

EECTRI

SUPL

BEOR

REOIN

HI

OVR

ATTNTION

EiNETR

JPAR1

U

ICITYLMETTO

LETIOU

VN

1

ELVRC

CUECE

o

I

i

.1.~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~7

ELECTRICAL

WIRING

DIAGRAMS

&

INSTRUCTIONS

11.

ELECTRICAL

WIRING

DIAGRAMS

&

INSTRUCTIONS

11

.1

Wiring

Rules

&

Warnings

All

aspects

of

the

installation

must

conform

with

the

requirements

of

the

SAA

Wiring

Rules

and

any

conditions

of

the Local

Supply

Authority.

A

licensed

electrician

must

do

the

electrical

work

for

installation

of

this

appliance.

The

supply

cable

and

fuse

rating

must

be

suitable

for

the

appliance.

Notice

to

Electrician

-

Please

ensure

sufficient

supply

cable

is

provided

to

allow

oven

to

be

pulled

clear

of

cavity

should

any

service

work

by

necessary.

This

will

also

allow

easy

connection

of

supply.

11

.2

Electrical

Loads

Top

Oven:

Oven

2400W

Grill

2700W

Oven

Fan

&

Light

50W

Lower

Oven:

Oven

2200W

Grill

3350W

Oven

Light

15W

Total Rating

7.4kW

11

.3

Voltage

Supply

Connection

To

connect

the

electrical

supply:-

1

.

Ensure

the

supply

cable

and

fuse rating

are

suitable

for

the

appliance

(see

Electrical

Loading).

2.

Remove

the

cover

plate

by

undoing

the

two

screws.

3.

Feed

the fixed

wiring

through

the

conduit

entry

bracket

(fitted

with

suitable

entry

bush).

4.

Connect

the

wire

to

the

"Terminal

Block

&

Earth

Terminal".

5.

Replace

the

cover

plate

and

tighten

the

two

screws.

11

.4

Diagrams

76

ELECTRICAL

WIRING

DIAGRAMS

&

INSTRUCTIONS

WIRING DIAGRAM

-MODEL

DEO-7

/-~

-

---------------

C

ILl

WARNING

TO

AVOID

MAINS

BORNE INTERFERENCE, THIS

APPLIANCE

MUST

BE

INSTALLED

INDIVIDUALLY

ON A SEPARATE

AND

DISTINCT

FINAL

SUBCIRCUIT

77

WARNING

TO

AVOID

MAINS

BORNE

INTERFERENCE,

THIS

APPLIANCE

MUST

BE

INSTALLED

INDIVIDUALLY

ON

A

SEPARATE

AND

DISTINCT

FINAL

SUBCIRCUIT

WARNING

OVEN

OR

GRILL

COMPARTMENTS

MUST

NEVER

BE

USED

FOR

STORAGE

CAUTION:

DO

NOT

INSTALL

CLOSER

THAN

300mm

(1

191

INCHES)

TO

COMBUSTIBLE

MATERIAL.

ATTENTION:

NE

PAS

INSTALLER A MOINS

DE

300mml

(1

9~/16

INCHES)

D'UNE

PAROI

EN

MATERIAU

COMBUSTIBLE.

'RINTED

BY

PETER

JONES

PRINTING

SERVICES

-(02)

53

6232

-.-

StGogeApiacsPtSt

-

S~

~

~

~ ~

AN00

5

2

* .

~~FrmItgit

oe

Eclec

Prodl

Appliances

Made

ACN 000 154 521~~~~~~~~~~~#

73