Cannon C60GC, C60GT Cold Start Cooking, Roasting of Large Poultry, Storage and RE-HEATING of Food

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MAIN OVEN

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.

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.

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Contents Chesterfield Traditional Contents Introduction Always For Your SafetyFor Your Safety Guidance on Automatic Cooking Oven Timer OperationAutomatic Cooking Clockface Setting the Time of DAY Auto Cooking Programmes Oven Timer Operation Other Notes on Timer Operation To USE the Hotplate HotplateHOW to Deal with a FAT Fire Safety Requirements for Deep FAT FryingLarge Easyglide Grill PAN Traditional GrillStandard Grill PAN and Handle Chesterfield Relighting the Burner To USE the GrillTo USE the Main Oven Main OvenRoasting of Large Poultry Cold Start CookingStorage and RE-HEATING of Food ‘COOK CHILL’ DishesMeat and Poultry Main Oven Cooking ChartYeast Mixtures Using the ‘SLOW COOK’ Setting for Slow Cooking ‘SLOW COOK’ SettingTo USE the TOP Oven Guidance on Using the TOP OvenTOP Oven TOP Oven Cooking Chart Gas Shelf Food Oven Heat Clean Linings Care and CleaningReplacement of Oven Light Bulb Oven DoorsCooker Finish Cleaning Method Care and CleaningSomething Wrong With Your Cooker Problem CheckSomething Wrong GAS Safety Installation & USE Regulations Installation InstructionsModel Numbers C60GC, C60GT LocationBurner Technical DataCooker Hoods Space for FixingConversion for USE on Butane G30 or Propane G31 Unpacking the CookerLevelling Stability Chain Connecting to GAS SupplyConnect to a 230-240V A.C. Supply only Electrical ConnectionInstallation and Operational Checks Page Key Contacts
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