The Tall Oven (electric)
The clock must be set to the time of day before the ovens will work. See ‘The Clock’ section of these instructions for how to set the clock.
Before using for the first time, to dispel manufacturing odours turn the oven to 230°C and run for an hour. To clear the smell make sure the room is well ventilated to the outside air, by opening windows or turning on a cooker hood for example. We recommend that people with respiratory or allergy problems should vacate the area for this brief period.
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Turn the oven knob to the temperature you need.
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The oven indicator light will glow until the oven has reached the temperature you selected. It will then cycle on and off during cooking.
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When cooking foods with high water content (e.g. oven chips) there may be some steam visible at the grille at the rear of the hotplate. This is perfectly normal.
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The fan in the oven circulates hot air continuously, which means faster more even cooking.
The recommended cooking temperatures for a fanned oven are generally lower than a
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The fan only setting. The fan circulates air inside the oven but the heating element is not turned on. This setting is useful for defrosting small quantities frozen foods.
Whole chickens and large joints of meat should be defrosted in the refrigerator. Do not defrost in a warm oven or whilst the adjoining oven is hot.
When the oven is on, don’t leave the door open for longer than necessary, otherwise the knobs may get very hot.
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.
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 230mm (9”) by 320mm (121/2”) for the Tall oven and 325mm (123/4”) by 305mm (12”) for the Main oven.
•Always leave a ‘fingers width’ between dishes on the same shelf. This allows the heat to circulate freely around them.
•To reduce fat splashing when you add vegetables to hot fat around a roast, dry them thoroughly or brush lightly with cooking oil.
•Where dishes may boil and spill over during cooking, place them on a baking tray.
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