Ignition
•Open the oven door and lift the small lid on the bottom of the cavity, push and turn the control knob to the left to position 9, keeping the control knob pressed.
•Release the knob after 10 seconds and check that the burner is ignited through the holes in the bottom lid.
If for any reason the flame should extinguish turn control knob to the off position, after at least 1 minute, try to
Cooking in the Oven
Traditional cooking is made by natural convection; the heated air circulates on the principle of ascending and descending draughts. It is necessary to
All cookers vary and it is important to be aware of the approximate cooking temperatures before you use the cooker.
The chart shows the gas mark temperatures together with the approximate equivalent temperatures in oC.
It may be necessary to adjust the temperature to suit your individual requirements. Only experience will enable you to determine the correct setting for your personal requirements.
Hints and Tips
Condensation and steam
When food is heated it produces steam in the same way as a boiling kettle. The oven vents allow some of this steam to escape. However,
always stand back from the oven when opening the oven door to allow any build up of steam or heat to release.
If the steam comes into contact with a cool surface on the outside of the oven, e.g. a trim, it will condense and produce water droplets. This is quite normal and is not a fault with the oven.
To prevent discolouration, regularly wipe away condensation and also soil age from surfaces.
Cookware
Use any ovenproof cookware, which will withstand temperatures of 250°C.
Oven dishes, etc. should not be placed directly on the oven base.
Oven Cooking
•Turn off the oven 5 minutes before the end of cooking time, and use residual heat to complete the cooking.
•The thickness, the material and the colour of the pan will influence the cooking results.
•When cooking, certain dishes increase in volume, ensure the pan is large enough.
•To prevent fat dripping when roasting use tall rim pans proportional to the item being roasted.
•Prick the skin of poultry and sausages with a fork before cooking to avoid spitting.
•Use heatproof glass dishes for soufflés.
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity, colour, etc. which affects the way they transmit heat to the food inside them.
A Aluminium, earthenware, oven glassware and bright shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodised aluminium, aluminium with
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