Cannon 10595G 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 Pembroke Contents Introduction For Your Safety AlwaysFor Your Safety Oven Timer Operation Automatic CookingGuidance on Automatic Cooking Know Your Timer ClockfaceSetting the Time of DAY Auto Cooking Programmes Oven Timer Operation Other Notes on Timer Operation Hotplate To USE the HotplateSafety Requirements for Deep FAT Frying HOW to Deal with a FAT FireTo USE the Grill GrillGrill PAN Handle Relighting the BurnerShelf Position Food Main Oven Conventional NON FAN ModeFAN Mode Oven ShelvesGuidance on using the fan mode To USE the Main OvenStorage and RE-HEATING of Food Cold Start CookingRoasting of Large Poultry ‘COOK CHILL’ DishesMain Oven Cooking Chart FAN Oven Conventional OvenCuits ‘SLOW COOK’ Setting Using the ‘SLOW COOK’ Setting for Slow CookingGuidance on Using the TOP Oven TOP OvenTo USE the TOP Oven TOP Oven Cooking Chart Meat and PoultryYeast Mixtures Care and Cleaning Main Oven Heat Clean LiningsReplacement of Oven Light Bulb Care and Cleaning Cooker Finish Cleaning MethodSide Opening Doors Drop Down DoorsProblem Check Something Wrong With Your CookerDisposal of Your Product Location Installation InstructionsGAS Safety Installation & USE Regulations Provision for VentilationTechnical Data Dimensions GeneralSpace for Fixing Cooker HoodsUnpacking the Cooker LevellingStability Bracket Connecting to GAS Supply Electrical Connection Connect to a 230-240V A.C. Supply onlyInstallation and Operational Checks Page Page Key Contacts
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