To fit the Handyrack, locate one side of it on the door bracket.
Then spring the other side out to clip it onto the other bracket.
The Main Oven light
Press the button to turn on the oven light.
If the oven light fails, turn off the power supply before you change the bulb. See the ‘Troubleshooting’ section for details on how to change an oven light bulb.
‘S’ (Slow) cooking
The ‘S’ setting is a very low temperature for slow cooking, overnight or while you are out or at work. The ‘S’ setting can also be used for keeping food warm.
You can cook on ‘S’ throughout, or use a 30 minute ‘boost’ period at gas Mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting, always cook at Mark 6 for 30 minutes at the beginning of the cooking period.
You can ‘S’ cook for periods of 6 to 12 hours. This technique is particularly useful if you want to cook a dish overnight or while you are out at work during the day.
Frozen foods must be thoroughly thawed out before ‘S’ cooking.
Whole poultry should not be cooked on ‘S’. Chicken casseroles are fine.
Casseroles must be brought to boiling point on the hotplate immediately before ‘S’ cooking.
Poultry and rolled joints should not be stuffed before cooking. The stuffing should be cooked separately. Poultry and pork should be cooked in the top half of the oven, and other meats not lower than shelf position 4.
A roasting joint should be covered with cooking foil, or with a roasting bag to reduce shrinkage and retain juices.
Should further browning be necessary, uncover the meat and increase the temperature to Mark 4 for a short period.
Cut root vegetables into small pieces unless cooking whole, e.g. jacket potatoes.
Cover dishes tightly with a lid or foil to prevent evaporation and transfer of flavour.
Once the oven has been loaded and the ‘S’ setting is in operation resist the temptation to open the oven door. Heat will be lost and the cooking time extended.
A meat thermometer is recommended for checking that a joint or poultry is sufficiently cooked. Insert the probe through the thickest part of the meat. The temperatures to be expected are as follows.-
Beef | rare | 60°C / 140°F | |
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| medium | 71°C / 160°F |
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| well done | 77°C / 170°F |
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Lamb |
| 82°C / 180°F | |
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Pork | fresh | 88°C / 190°F | |
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| cured | 77°C / 170°F |
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Poultry | 90°C / 195°F | ||
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Veal |
| 77°C / 170°F | |
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