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Cooking Fish on Combination
1.Arranging
When cooking fillets or whole fish, always arrange
the thicker part to the outside of the container. Two
fish cooked together should be placed head to tail,
with the backbone towards the outside to the dish.
Fish steaks should be arranged with the thinner
tall end towards the centre. DO NOT PILE fish up -
for best results cook in a single layer.
2.Adding fat / oil / seasoning
To help keep the fish moist, brush with oil or dot
with butter before cooking. DO NOT season with
salt.
3.Covering
DO NOT COVER fish when cooking by
COMBINATION.
4.Shelf position
For GRILL COMBINATION which is suitable for
small whole fish, steaks, fillets, use UPPER shelf
position. For CONVECTION COMBINATION
which is suitable for larger whole fish, use LOWER
shelf position.
5.Accessories / Containers
DO NOT use metal containers for cooking by
COMBINATION - microwave-safe glass or
ceramics are ideal. If the fish is placed on the
Ceramic Insulating Tray, ensure it is thoroughly
cleaned beforehand.
1.Turning / Basting / Draining
For best results, joints of meat should be turned
halfway through cooking and basted. Drain away
any excess meat juices and fat.
2.Shielding
Unevenly shaped joints will benefit from shielding
with smooth pieces of aluminium foil. However,
ensure the foil is not in contact with Wire Rack
Shelf, walls, roof or door of the oven. Shield thin
ends of legs of lamb and corners of rolled joints.
3.Covering
DO NOT cover meat joints when cooking by
Combination.
4.Accessories / Containers
If the joints are placed on the Ceramic Insulating
Tray, ensure it is thoroughly cleaned before use.
5.Shelf position
Use the LOWER shelf position.
Tips for cooking joints of meat on Combination
6.Calculating the Cooking Time
As a rough guide, cook the joints for
1
/
2
to
2
/
3
of the
total conventional cooking time.
When cooking by combination, drop the
convection temperature by 10˚C compared to the
normal convection temperature.
Always under-estimate the cooking time and return
the joint for further cooking if necessary. Check
internal temperature before STANDING.
7.Standing
Allow joints to STAND for 20 minutes before
carving.
8.Maximum Weight
DO NOT attempt to cook joints over 6lb (2.7kg) in
weight. Avoid excessively fatty joints.
9.Maximum Microwave Power
For best results ONLY use SIMMER or DEFROST
power to avoid over-cooking and drying out the
joints.
Cooking Meat on Combination
