The Ovens
You should read ‘the ovens’ in the
‘2 Minute Tour’ before all the following information.
The two ovens in your cooker are of different types.
•The right hand oven is a fanned oven. The fan circulates hot air continuously which results in faster heat transfer to the food.
•The left hand conventional oven is fitted with two heating elements, one visible in the top of the oven and the second under the oven base. Take care to avoid touching the top element and element deflector when placing or removing items from the oven.
Before using for the first time, heat the ovens to 200°C for 30 minutes to dispel manufacturing odours.
The wire shelves should always be pushed firmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s wire shelves. Keep all trays and containers away from the sides of the oven, as overbrowning of the food may occur.
For even browning, the maximum recommended size of a baking tray is 325mm by 305mm.
Cooking high moisture content foods can create a ‘steam burst’, when the oven door is opened. When opening the oven stand well back and allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
•Always leave a ‘fingers width’
between dishes on the same shelf. This allows the heat to circulate freely around them.
•The Cook & Clean oven liners (see Cleaning your cooker) work better when fat splashes are avoided. Cover meat when cooking.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Sufficient heat rises out of the oven while cooking to warm plates in the grill compartment.
•If you want to brown the base of a pastry dish, preheat the baking tray for 15 minutes before placing the dish in the centre of the tray.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
Oven shelves
The oven shelves can be easily removed and refitted.
the shelf guard should be at the back pointing upwards
To refit the shelf, line up the shelf with a groove in the oven side and push the shelf back until the ends hit the shelf stop. Lift up the front so the
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