Oven
The oven has different heat zones - the thermostat settings refer to the temperature on the middle shelf; above this shelf it is hotter and below it is cooler. Two shelves enable full use of the temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled out too far when attending to food. Shelves are removed from the oven by pulling them out to the stop and then lifting them at the front to withdraw.
The grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x 330mm (12" x 13").
TO USE THE OVEN
1.Place oven shelves in the chosen positions (refer to cooking charts).
2.Press the ignition button and then push in and turn the oven control knob fully
3.Turn the control knob clockwise to the required setting (refer to cooking chart). There is a delay of about six seconds whilst the safety device operates before the burner comes on full.
4.To turn off, turn the control knob fully clockwise the the symbol 0.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven - this should cease after a short period of use.
5.The oven temperature control marking are gas
marked 0 to 9.
The equivalent degrees Celsius (sometimes called Centi- grade) and degrees Fahrenheit are shown below as a gui- de.
RELIGHTING THE BURNER
GB
In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to
COLD START COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 8kg (18 Ibs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven.
STORAGE AND RE-HEATING OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth.
1.If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.
2.Completely thaw frozen food in the refrigerator before reheating.
3.
4.Only
‘COOK CHILL’ DISHES
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| MAIN OVEN | ||
Gas Mark | (Centre Oven Temperature) | |||
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Celisus | Fahrenheit °F | |||
| ||||
| °C |
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1 | 120 |
| 250 | |
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2 | 150 |
| 300 | |
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3 | 175 |
| 350 | |
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| |
4 | 195 |
| 385 | |
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| |
| MAIN OVEN | ||
Gas Mark | (Centre Oven Temperature) | ||
|
| ||
Celisus | Fahrenheit °F | ||
| |||
| °C | ||
|
| ||
5 | 210 | 410 | |
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6 | 220 | 430 | |
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7 | 230 | 445 | |
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8 | 235 | 455 | |
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9 | 240 | 465 | |
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These should always be placed in a
ALUMINIUM FOIL
If using Aluminium Foil:
1.Remember that it is important to increase the cooking time by one third.
2.Never allow the foil to touch the sides of the oven.
3.Never cover the oven interior with foil.
4.Never cover the oven shelves with foil.
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