Cannon 4466200024-01 Cold Start Cooking, Roasting of Large Poultry, ‘COOK CHILL’ Dishes

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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 Westminster Contents Introduction For Your Safety Leave Unattended While Cooking Automatic Cooking Timer OperationGuidance on Automatic Cooking Know Your Timer ClockfaceOven Timer Operation Setting the Time of DAYAuto 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 GrillPlate Rack Oven To USE the OvenCold Start Cooking Roasting of Large PoultryStorage and RE-HEATING of Food ‘COOK CHILL’ Dishes‘SLOW COOK’ Setting Using the ‘SLOW COOK’ Setting for Slow CookingOven Cooking Chart Meat and PoultryYeast Mixtures Care and Cleaning Oven Heat Clean LiningsReplacement of Oven Light Bulb Oven DoorCooker Part and Finish Cleaning Method Vitreous EnamelProblem Check Something Wrong With Your CookerDisposal of Your Product Installation Instructions GAS Safety Installation & USE RegulationsModel Number 10556G MK2 LocationGeneral Technical Data DimensionsNatural GAS LPG Models Space for Fixing Cooker HoodsLevelling Unpacking the CookerStability Bracket FIT Grill PAN Carrier Connecting to GAS Supply Connecting to the GAS SupplyGAS Connection Electrical Connection Connect to a 230-240V A.C. Supply onlyInstallation and Operational Checks Key Contacts
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