Manual Westinghouse WFG612WC Range

Manual

23IMPORTANT SAFETY INSTRUCTIONS22 USING THE OVEN

Fan baking

The temperature in the oven is controlled by a thermostat.

The fan distributes the heat throughout the oven

compartment. This allows:

• Baking on all shelves at the same time with little

variation in browning or cooking.

• Cooking at slightly lower temperatures.

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

preheat the oven – this is good for casseroles and

fruit cakes.

• Good cooking results for cream mixtures, rich

pastries and bread but with these foods, preheating

the oven for 10 to 15 minutes is required.

Defrosting

• Defrosting uses air that is circulated by the fan.

• You should defrost food before cooking it.

• You can also use the defrost function to raise yeast

dough and dry fruit, vegetables and herbs.

Condensation

Condensation fogs the oven door and happens when

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

You can minimise condensation by:

• Keeping the amount of water used in cooking to

a minimum;

• Making sure that the oven door is firmly closed;

• Cooking casseroles with a lid.

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

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

problem or a fault.

USING THE OVEN AIR FRY COOKING (FOR APPLICABLE MODELS ONLY)

Cooking guide

• Select the correct shelf location for food being

cooked.

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

• Make sure dishes will fit into the oven and remove

unnecessary trays or dishes before you switch it on.

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

side of the oven. This allows free circulation of heat

and ensures even cooking.

• Do not open the oven door more than necessary.

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

with other foods. This will cause food to steam and

not brown.

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

some time. Use this heat to finish custards or to dry

bread.

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

prevent splattering oil on the sides of the oven and

the oven door. Polyunsaturated fats can leave residue

which is very difficult to remove.

• When cooking things which require a high heat from

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

tray in the desired shelf position.

• For sponges and cakes use aluminium, bright finished

or non-stick utensils.

Oven shelf location

Your oven comes with formed “easy clean” runners that

allow five positions for shelves These are numbered from

1 (the lowest shelf position) to 5 (the highest shelf

position). See diagram.

To give maximum space above and below the shelves,

load them in this way:

• When cooking with 1 shelf, use position 3.

• When cooking with 2 shelves, use positions 2 and 4.

Not a shelf

position

5 shelf positions

1

2

3

4

5

Air Fry Cooking (for applicable models only)

The Air Fry feature works best for single shelf baking.

Air Fry is suitable for French Fries, Chicken Wings,

Chicken Nuggets and similar products, See settings in

the table below.

Important:

• Air Fry is designed for single shelf cooking.

• Food should be arranged in a single layer on the

Air Fry Tray.

• A separate tray should be placed on the bottom

shelf position to catch any fat or crumbs

dropping from the Air Fry Tray during cooking.

This tray must be removed for normal baking.

• Some experimenting may be required to find the

best cooking time.

• Food may need to be removed early and should be

checked at minimum recommended bake time.

• Some frozen dense food with cook times less than

15 minutes may require additional baking time.

To Set the Air Fry Function:

1. Arrange food on to the Air Fry tray.

2. Select Air Fry setting and suggested temperature

from the table below.

3. For best results pre-heat the oven

4. When the oven reaches the set temperature place

the Air Fry tray on the suggested oven shelf

position.

Note: Set the minute minder for the minimum

suggested time and check for desired results

when timer ends.

5. When cooking is complete turn the oven off.

6. Clean Air Fry tray after each use. Wash the tray in

the sink with warm soapy water and a stainless-

steel scourer.

FOOD TEMP °C SHELF

POSITION*

TIME IN

MINUTES

Scotch fillet steak,

seared first

220 2 or 3 8-12 (rare/

med)

Frozen chips 220 2 or 3 15-20

Chicken

drumettes/

wingettes with a

dry rub

220 3 15-20

Fresh Barramundi

fillet with crumb

220 3 15-20

Potatoes cut into

wedges

220 3 20-25

Frozen goods

(Chicken nuggets/

crumbed fish)

220 3 15-20

Smashed chats

parboiled

220 3 15-20

* Count shelf position from the bottom up.

A separate tray should be placed on the bottom shelf

position to catch any fat or crumbs dropping from

the Air Fry Tray during cooking. This tray must be

removed for normal baking.

Rating

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