Hints and Tips, Condensation and steam

Using the Oven

Always cook with the oven door closed.

Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open.

The oven has four shelf levels, and is supplied with

two shelves.

The shelf positions are counted from the bottom of the oven as shown in the diagram.

It is important that these shelves are correctly positioned as shown in the diagram.

Do not place cookware directly on the oven base.

Using the Gas oven

During cooking, the door should be opened as little

as possible to avoid heat loss, and excessive fuel consumption.

ΦTo ignite the oven gas burner: 1. Open the oven door.

2.Hold a flame to the bottom hole (see fig.)

3.Press the oven control knob and turn it anti-clockwise until the maximum temperature ("max") is reached.

4.Firmly press the oven control knob for approximately 5 seconds, until the safety valve automatically keeps the oven burner lit.

5.Release the control knob and then gently close the oven door. To adjust the temperature, turn the knob to the required setting after a few minutes.

If the oven burner accidentally goes out, turn the oven knob to "λ" and wait at least 1 mi- nute before trying to light the burner again.

Hints and Tips

Condensation and steam

When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However, always stand back from the oven when opening the oven door to allow any build up of steam or heat to release.

If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven.

To prevent discolouration, regularly wipe away condensation and also soilage from surfaces.

Cookware

•Use any oven proof cookware which will withstand temperatures of 250°C.

•Baking trays, oven dishes, etc. should not be placed directly against the grid covering the fan at the back of the oven, or placed on the oven base.

•Do not use baking trays larger than 30 cm x 35 cm (12 in x 14 in) as they will restrict the circulation of heat and may affect performance.

The effects of dishes on cooking results

Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.

AAluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.

BEnamelled cast iron, anodized aluminium, aluminium with non-stick interior and coloured exterior and dark, heavy utensils increase cooking and base browning.

Storage Drawer

The storage drawer is located underneath the oven cavity.

During cooking the storage drawer may become hot if the oven is on high for a long period of time, thereforeflammablematerialssuchasovengloves, tea towels, plastic aprons etc. should not be stored

in the drawer.

Oven accessories such as baking sheets, will also become hot, therefore care should be taken when removing these items from the drawer whilst the oven is in use or still hot.