Main Oven Cookery Notes

 

The oven is fitted with ‘Heat Clean’ liners and two rod shelves.

 

To heat the oven, turn the control knob clockwise, selecting the

 

required temperature 80˚C (175˚F) and 230˚C (450˚F) as

 

recommended in the temperature chart. The indicator light will

 

immediately come on and remain on until the oven reaches the required

 

temperature. This light will then automatically go off and on during

 

cooking as the oven thermostat maintains the correct temperature.

 

It should be noted that at the end of a cooking period there may be

 

a momentary puff of steam when the oven door is opened. This will

 

disperse in a few seconds and is a perfectly normal characteristic

 

of an oven with a good door seal.

 

Since a fan oven heats up more quickly, and generally cooks food at

 

a lower temperature than a conventional oven, preheating the oven is

 

often unnecessary. However food such as bread, scones, Yorkshire

 

pudding, do benefit from being placed in a pre-heated oven.

 

The charts are a guide only, giving approximate cooking temperatures

 

and times. To suit personal taste and requirements, it may be necessary to

 

increase or decrease temperatures by 10˚C

 

Unless otherwise indicated in the charts, food is placed in a cold

 

oven, i.e. without pre-heating. If food is placed in an already hot

 

oven, the suggested cooking time should be reduced, depending

 

on the type and quantity of food being cooked.

Oven Positions

Since the distribution of heat in the circulaire ovens is very even,

 

most foods will cook satisfactorily on any shelf position, but the

 

shelves should be evenly spaced. Do not fit shelves upside down.

 

Additional shelves can be purchased through your oven supplier or Spares

 

Centre. Never use more than 3 shelves in the oven as air circulation will be

 

seriously restricted. To ensure even circulation do not use meat pans

 

larger than 390 x 300mm (15" x 12") and baking trays no larger than 330 x

 

255mm (13" x 10"), these should be positioned centrally on the oven shelf.

 

Food should not be placed directly on the floor of the oven. To avoid

 

unnecessary cleaning, rod shelves which are not in use should be

 

removed from the oven.

Temperature

When three shelves are used to cook large quantities of food for

and Time

home freezing or parties, it may be necessary to increase the

 

cooking times given in the charts by a few minutes, to allow for the loss of

 

heat due to the extra time taken to load the oven, and the large mass of

 

food. Baking trays should allow an equal gap at either side of the oven.

 

N.B. Recipes in cookery books give times and temperatures for

 

cooking in ordinary ovens. The introduction of improved thermal

 

insulation on fan ovens makes it possible, in most cases, to reduce

 

(a) the recommended temperature by 25˚C (45˚F) and

 

(b) the recommended time by approximately 10 minutes per hour.

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Cannon 195049764.00, 20718, 20715 manual Main Oven Cookery Notes, Oven Positions, Temperature, Time