Main Oven

ALWAYS PUSH IN THE CONROLS WHEN TURNING ANY OF THE BURNERS ON OR OFF.

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.

Each shelf has a safety stop to prevent if from being pulled out too far when attending to food. Shelves are removed from the oven by pulling them out to the stop and then lifting them at the front to withdraw.

The baking dish and grill pan without the handle can be used in the oven.

The maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”).

TO USE THE MAIN OVEN

1.Check that the electricity supply is switched on and the timer (KD643G only) is set to manual mode .

2.Place oven shelves in the chosen positions (refer to cooking charts).

3.Push in and turn the oven control knob fully anti-clockwise. Sparking will continue until the burner is lit.

4.Turn the control knob clockwise to the required setting (refer to cooking chart). There is a delay of about one minute whilst the safety device operates before the burner comes on full.

5.To turn off, turn the control knob fully clockwise to the symbol O.

Never place dishes on the oven base over the burner.

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

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 the packet instructions for cooking time.