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 |
| 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 |
| 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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