Using the Gas Oven, Oven safety device

Using the Gas Oven

During cooking, the door should be opened as little as possible to avoid heat loss, and excessive fuel consumption.

To ignite the oven gas burner:

1.Press the Gas Oven control knob, turn it to 240 and wait for the flame to come on. This may take 10-15 seconds. Do not release the knob until the burner ignites. It is possible to check the flame through the holes in the bottom of the oven.

2.Upon ignition, keep the knob pressed for about 5/10 seconds, then release it and turn it to the required setting.

Ifseconds:the oven burner does not light even after 15

1.Release the control knob and turn it to the “Off position”

2.Open the oven door and wait for at least one minute before trying to light the oven burner again.

If the oven burner accidentally goes out, turn the oven knob to the “Off” position and wait at least one minute before trying to light the burner again.

Oven safety device

The gas oven features a Safety Device (“Thermocouple”); if the flame should extinguish for any reason, the device will stop the gas flow.

Hints and Tips

Cookware

•Use any oven proof cookware which will withstand temperatures of 250°C.

•Baking trays, oven dishes, etc. should not be placed on the oven base.

•Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.

The effects of dishes on cooking results

Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.

AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.

BEnamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.

Cooking Chart

FOOD	TEMP.	SHELF	COOKING
	(°C)	POSITIONS	TIME

MEAT & POULTRY
Beef with bone	160	2 or 3	20 minutes per lb
			+ 20 minutes
Beef without bone	190	2 or 3	25 minutes per lb
			+ 25 minutes
Lamb	160	2 or 3	20-25 minutes per lb
			+ 20-25 minutes
Pork	175	2 or 3	25 minutes per lb
			+ 25 minutes
Chicken	190	2 or 3	25 minutes per lb
			+ 25 minutes
Duckling	160	2 or 3	30 minutes per lb
			+ 30 minutes
Turkey	150	2 or 3	30 minutes per lb
			+ 30 minutes
Casseroles	135	2 or 3	21/2 hours
YORKSHIRE
PUDDING
Small	200	2 or 3	25 minutes
Large	200	2 or 3	35 minutes
BAKED	160	2	varies according to
VEGETABLES			the vegetable
PASTRY
Fruit Tart	175	2	35 minutes
Fruit Pie	175	2 or 3	35 minutes
Sausage Rolls	200	2 or 3	20 minutes
Choux Pastry	190	2 or 3	25-30 minutes
Vol au Vents	200	2 or 3	15 minutes
Jam Tarts	200	2 or 3	10-15 minutes
PUDDINGS
Egg Custard in a
Bain Marie	135	2 or 3	1-1 1/4 hours
Pavlova	135	2 or 3	1 1/2 hours
Meringues	135	2 or 3	1 1/2 hours
CAKES
Rich Fruit	150	2 or 3	3 1/2-4 hours
Cake 8"
Plain Fruit Cake	160	2 or 3	2 1/2 hours
Victoria
Sandwich	175	2 or 3	25-35 minutes
Madeira Cake	160	2 or 3	1 3/4-2 hours
Small Cakes	160	3	20-30 minutes
Ginger Bread	160	3	35-45 minutes
Flapjack	160	3	20-25 minutes
YEAST MIXTURES
Bread
1lb Loaves	200	2 or 3	30-40 minutes
Bread
2lb Loaves	200	2 or 3	40-50 minutes
Rolls and Buns	200	2 or 3	15-20 minutes
Tea Rings	190	2 or 3	25-35 minutes
Scones	200	2 or 3	15-20 minutes
Shortbread	160	2 or 3 (*)	25-35 minutes

(* ) Change trays over halfway through the cooking time