Main Oven

WARNING – DO NOT USE THE MAIN OVEN WITHOUT AN ELECTRICAL SUPPLY TO THE COOKER

The main oven is fitted with a safety device that will cut off the gas supply to the burner if the flame has been extinguished for any reason. Each time the main oven is used, the safety device has to be activated by pushing and holding in the control knob for 3 seconds after the gas has lit.

The oven has different heat zones - the thermostat settings refer to the temperature on the middle shelf position; above this shelf it is hotter and below it is cooler. Two shelves provide five possible cooking levels enabling full use of the different temperatures inside the oven.

The maximum size of baking tray that should be used is 325mm x 350mm (13" x 14").

TO USE THE MAIN OVEN

1.Place the oven shelves in the appropriate positions (refer to cooking charts).

2.Push in and turn the control knob fully anti-clockwise. Continue to push in the control knob for a further 3 seconds after the gas has lit to allow time for the safety device to operate. If the burner extinguishes when the control knob is released, repeat the proce- dure ensuring the control knob is fully depressed and allowing more time for the safety device to operate.

3.Turn the control knob clockwise to the required setting (refer to cooking chart).

4.Ensure that the appliance is connected to the correct electrical supply and that the supply is switched on.

5.To turn off, turn the control knob fully clockwise the the symbol “o” .

6.The oven temperature control marking are gas marked 0 to 9.

The equivalent degrees Celsius (sometimes called Centigrade) and degrees Fahrenheit are shown below as a guide.

Never place dishes over the burner.

An odour may be noticed when first using the oven - GB this should cease after a short period of use.

RELIGHTING THE BURNER

In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to re-ignite the burner for at least one minute.

COLD START COOKING

Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes at the gas mark you require for cooking.

ROASTING OF LARGE POULTRY

The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven.

STORAGE AND RE-HEATING OF FOOD

It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.

1.If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.

2.Completely thaw frozen food in the refrigerator before re-heating.

3.Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately.

4.Only re-heat food once.

'COOK CHILL' DISHES

These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow

		MAIN OVEN
Gas Mark	(Centre Oven Temperature)
Gas Mark	Celsius		Fahrenheit °F
	Celsius
	°C
	°C
S	110		229
1	145		290
2	160		320
3	180		355
Ť	195		385

		MAIN OVEN
Gas Mark	(Centre Oven Temperature)
Gas Mark	Celsius		Fahrenheit °F
	Celsius
	°C
	°C
5	210		410
Ť	220		430
7	230		445
Ť	240		465
9	245		475

the packet instructions for cooking time.

ALUMINIUM FOIL

If using Aluminium Foil:

1.	Remember that it is important to increase the
	cooking time by one third.
2.	Never allow the foil to touch the sides of the oven.
3.	Never cover the oven interior with foil.
4.	Never cover the oven shelves with foil.

If for any reason the oven burner has not lit after 15 seconds, turn the control knob to the OFF position. Leave the main oven door open and wait for at least 1 minute before attempting to light the burner again.

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