Oven Cookery Notes
| The oven is fitted with ‘Stayclean’ liners, two rod shelves and a |
| meat pan. Remove the meat pan if it is not being used. |
| To heat the oven, turn the control knob clockwise, selecting the |
| required temperature between 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 tem- |
| perature. |
| 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 on pages 17 and 18 are a guide only, giving approxi- |
| mate cooking temperatures and times. To suit personal taste and |
| requirements, it may be necessary to increase or decrease temp- |
| eratures 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 on pages 17 and 18 by a few |
| minutes, to allow for the loss of heat due to the extra time taken to |
| load the oven, and the larger 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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