19
OVENS
The
two
ovens
wor
k
in
the
same
wa
y
,
e
x
cept
onl
y
the
left
hand
oven
can
b
e
controlled
with
the
timer
(
see
O
ven
Timer
O
peration
)
.
The
oven
has
different
heat
z
ones
-
the
thermostat
settings
refer
to
the
temperat
u
re
on
the
middle
shelf
position
;
a
b
ove
this
shelf
it
is
hotter
and
b
elow
it
is
cooler
.
Two
shelves
provide
five
possi
b
le
coo
k
ing
levels
ena
b
ling
f
u
ll
u
se
of
the
different
temperat
u
res
inside
the
oven
.
E
ach
shelf
has
a
safet
y
stop
to
prevent
if
from
b
eing
p
u
lled
o
u
t
too
far
when
attending
to
remove
food
.
S
helves
are
removed
from
the
oven
by
p
u
lling
them
o
u
t
to
the
stop
and
then
lifting
them
at
the
front
to
withdraw
.
The
b
a
k
ing
dish
and
grill
pan
witho
u
t
the
handle
can
b
e
u
sed
in
the
oven
.
The
ma
x
im
u
m
si
z
e
of
b
a
k
ing
tra
y
that
sho
u
ld
b
e
u
sed
is
300
mm
x 330
mm
(1
2
x 13)
.
TO USE T
H
E MAIN OVEN
1
. Check
that
the
electricity
supply
is
switched
on
and
the
timer
is
set
to
manual
mode.
2. Place
oven
shelves
in
the
chosen
positions
(refer
to
cooking
charts).
3
. Push
in
and
turn
the
oven
control
knob
fully
anti-clockwise.
Sparking
will
continue
until
the
burner
is
lit.
4
. Turn
the
control
knob
clockwise
to
the
re
q
uired
setting
(refer
to
cooking
chart).
There
is
a
delay
of
about
one
minute
whilst
the
safety
device
operates
before
the
burner
comes
on
full.
5
. To
turn
off,
turn
the
control
knob
fully
clockwise
the
the
symbol
O
.
N
E
V
ER
place
dishes
over
the
burner.
A
n
odour
may
be
noticed
when
first
using
the
oven
-
this
should
cease
after
a
short
period
of
use.
COLD START COOKING
A
n
y
thing
re
q
u
iring
long
slow
coo
k
ing
s
u
ch
as
casseroles
and
rich
fr
u
it
ca
k
es
can
b
e
p
u
t
into
a
cold
oven
.
S
atisfactor
y
res
u
lts
can
also
b
e
o
b
tained
with
creamed
mi
x
t
u
re
,
rich
pastries
or
y
east
mi
x
t
u
res
,
bu
t
for
perfection
we
recommend
preheating
the
oven
for
a
b
o
u
t
15
min
u
tes
at
the
gas
mar
k
y
o
u
re
q
u
ire
for
coo
k
ing
.
ROASTING OF LARGE POULTRY
The
ma
x
im
u
m
weight
of
po
u
ltr
y
that
can
b
e
accommodated
is
11
.
5k
g
(
2
5
l
b
s
)
of
s
u
ita
b
le
shape
.
I
t
is
important
to
chec
k
that
the
b
ird
DOES
N
O
T
overhang
the
bu
rner
at
the
b
ac
k
of
the
oven
.
STORAGE AND RE-
H
EATING OF FOOD
I
t
is
vitall
y
important
to
strictl
y
adhere
to
the
b
asic
principles
of
food
handling
and
h
y
giene
to
prevent
the
possi
b
ilit
y
of
b
acterial
growth
.
1
.
I
f
food
is
to
b
e
fro
z
en
or
not
served
immediatel
y
,
cool
it
in
a
clean
container
as
q
u
ic
k
l
y
as
possi
b
le
.
2
.
C
ompletel
y
thaw
fro
z
en
food
in
the
refrigerator
b
efore
re
-
heating
.
3
.
R
e
-
heat
food
thoro
u
ghl
y
and
q
u
ic
k
l
y
either
on
the
hotplate
or
in
a
hot
oven
,
M
k
.
6,
and
then
serve
immediatel
y
.
4
.
O
nl
y
re
-
heat
food
once
.
'COOK C
H
ILL' DIS
H
ES
These
sho
u
ld
alwa
y
s
b
e
placed
in
a
pre
-
heated
oven
ideall
y
on
the
first
or
second
shelf
position
.
F
ollow
the
pac
k
et
instr
u
ctions
for
coo
k
ing
time
.
ALUMINIUM FOIL
I
f
u
sing
A
l
u
mini
u
m
F
oil
:
1
.
R
emem
b
er
that
it
is
important
to
increase
the
coo
k
ing
time
by
one
third
.
2
. N
ever
allow
the
foil
to
to
u
ch
the
sides
of
the
oven
.
3
. N
ever
cover
the
oven
interior
with
foil
.
4
. N
ever
cover
the
oven
shelves
with
foil
.
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