Main Oven
The main oven is fitted with a safety device that will
GB cut off the gas supply to the burner if the flame has been extinguished for any reason. Each time the main oven is used, the safety device has to be activated by pushing and holding in the control knob for 3 seconds after the gas has lit.
The oven has different heat zones - the thermostat settings refer to the temperature on the middle shelf position; above this shelf it is hotter and below it is cooler. Two shelves provide five possible cooking levels enabling full use of the different temperatures inside the oven.
Each shelf has a safety stop to prevent it 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 maximum size of baking tray that should be used is 325mm x 350mm (13" x 14").
TO USE THE MAIN OVEN
1.Place the oven shelves in the appropriate positions (refer to cooking charts).
2.Push in and turn the control knob fully
For the models with the electronic ignition button (
), press the button and then turn the knob.
3.Turn the control knob clockwise to the required setting (refer to cooking chart).
4.To turn off, turn the control knob fully clockwise the the symbol O.
If for any reason the oven burner has not lit after 15 seconds, turn the control knob to the OFF position. Leave the main oven door open and wait for at least 1 minute before attempting to light the burner again. Never place dishes over the burner.
An odour may be noticed when first using the oven - this should cease after a short period of use.
RELIGHTING THE BURNER
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 at the gas mark you require for cooking.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated is 11.5kg (25 lbs) 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
3.
4.Only
'COOK CHILL' DISHES
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.
The equivalent degrees Celsius (sometimes called Centigrade) and degrees Fahrenheit are shown below as a guide.
Lower | Temperature | Temperature |
Oven | °C | °F |
Setting |
|
|
Slow cook | 110 | 230 |
1 | 145 | 293 |
2 | 160 | 320 |
3 | 175 | 347 |
4 | 190 | 374 |
5 | 205 | 401 |
6 | 222 | 432 |
7 | 240 | 464 |
8 | 250 | 482 |
9 | 260 | 500 |
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