G
B
1
3
Temperature
Conversion Chart
Gas
Mark
°F
Main
Conventional
Oven
Main Fan
Oven
½
250
120
100
1
2
7
5
140
120
2
300
150
130
3
325
160
140
4
350
180
160
5
3
7
5
190
1
7
0
6
400
200
180
7
425
220
200
8
450
-210
9
4
7
5
-220
Temperatures
The recommended temperatures given are for
conventional and fan ovens. When using a fan oven
it will be necessary to reduce the cooking time by
10
minutes per hour and lower the temperature by up to
20
°
C
.
Also, in the majority of cases, it is not necessary to
pre
-
heat the oven.
However, pre
-
heating is recommended when
cooking items such as Yorkshire puddings, whisked
sponges and bread. Your experience with the cooker
will enable you to select the cooking time and
temperature best suited for your recipe.
C
ondensation
C
ondensation may become evident on the inner door
and water may drip through the vent. This is normal
when heat and moisture are present and may be a
result of any of the following
:
1
. Kitchen temperature and ventilation.
2
. The moisture content of the food eg. meat, roast
potatoes, Yorkshire pudding, roasting meat, etc.
3
. The quantity of the food being cooked at any one
time.
