7
During cooking, the door should be opened as little
as possible to avoid heat loss, and excessive fuel
consumption.
To ignite the oven gas burner:
1. Press the Gas Oven control knob, turn it to 240
and wait for the flame to come on. This may
take 10-15 seconds. Do not release the knob
until the burner ignites. It is possible to check
the flame through the holes in the bottom of the
oven.
2. Upon ignition, keep the knob pressed for about
5/10 seconds, then release it and turn it to the
required setting.
If the oven burner does not light even after 15
seconds:
1. Release the control knob and turn it to the “Off
position”
2. Open the oven door and wait for at least one
minute before trying to light the oven burner
again.

Oven safety device

The gas oven features a Safety Device (“Thermocouple”);
if the flame should extinguish for any reason, the device
will stop the gas flow.
If the oven burner accidentally goes out, turn the
oven knob to the “Off” position and wait at least
one minute before trying to light the burner again.
Using the Gas Oven
SHELF COOKING
POSITIONS TIME
MEAT & POULTRY
Beef with bone 160 2 or 3 20 minutes per lb
+ 20 minutes
Beef without bone 190 2 or 3 25 minutes per lb
+ 25 minutes
Lamb 160 2 or 3 20-25 minutes per lb
+ 20-25 minutes
Pork 175 2 or 3 25 minutes per lb
+ 25 minutes
Chicken 190 2 or 3 25 minutes per lb
+ 25 minutes
Duckling 160 2 or 3 30 minutes per lb
+ 30 minutes
Turkey 150 2 or 3 30 minutes per lb
+ 30 minutes
Casseroles 135 2 or 3 21/2 hours
YORKSHIRE
PUDDING
Small 200 2 or 3 25 minutes
Large 200 2 or 3 35 minutes
BAKED 160 2 varies according to
VEGETABLES the vegetable
PASTRY
Fruit Tart 175 2 35 minutes
Fruit Pie 175 2 or 3 35 minutes
Sausage Rolls 200 2 or 3 20 minutes
Choux Pastry 190 2 or 3 25-30 minutes
Vol au Vents 200 2 or 3 15 minutes
Jam Tarts 200 2 or 3 10-15 minutes
PUDDINGS
Egg Custard in a
Bain Marie 135 2 or 3 1-1 1/4 hours
Pavlova 135 2 or 3 1 1/2 hours
Meringues 135 2 or 3 1 1/2 hours
CAKES
Rich Fruit 150 2 or 3 3 1/2-4 hours
Cake 8"
Plain Fruit Cake 160 2 or 3 2 1/2 hours
Victoria
Sandwich 175 2 or 3 25-35 minutes
Madeira Cake 160 2 or 3 1 3/4-2 hours
Small Cakes 160 3 20-30 minutes
Ginger Bread 160 3 35-45 minutes
Flapjack 160 3 20-25 minutes
YEAST MIXTURES
Bread
1lb Loaves 200 2 or 3 30-40 minutes
Bread
2lb Loaves 200 2 or 3 40-50 minutes
Rolls and Buns 200 2 or 3 15-20 minutes
Tea Rings 190 2 or 3 25-35 minutes
Scones 200 2 or 3 15-20 minutes
Shortbread 160 2 or 3 (*) 25-35 minutes
TEMP.
(°C)
FOOD
(* ) Change trays over halfway through the cooking time

Cooking Chart

Hints and Tips

Cookware
• Use any oven proof cookware which will withstand
temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be 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.