The Ovens
During use the appliance becomes hot. Care should be taken to avoid the touching heating elements inside the oven.
Before using for the first time, to dispel manufacturing odours, turn the ovens to 230°C and run for an hour. To clear the smell, make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.
The clock must be set to the time of day before the right hand fan oven will work. See ‘The Clock’ section for instructions on setting the time of day.
Turn the oven knob to the temperature you need.
The oven indicator light will glow until the oven has reached the temperature you selected. It will then cycle on and off during cooking.
During cooking, food naturally produces steam, particulary when cooking foods with high water content (e.g. oven chips). There may be some steam visible at the grille at the rear of the hotplate. This is perfectly normal. As this steam can condense to water droplets on the cool outer trim of the oven, it may be necessary during cooking to wipe away any moisture with a soft cloth. This will also help to prevent soiling and discolouration of the oven exterior by cooking vapours.
The fans in both ovens circulate hot air continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned oven are generally lower than a
Whole chickens and large joints of meat should be defrosted in the refrigerator. Do not defrost in a warm oven or whilst the adjoining oven is hot.
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