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USER
Choose one of the 4 cooking functions by turning the selector (S) and adjust the tem-
perature (from 50˚C to 250˚C) with the thermostat (T). If your model has a programmer,
set it for cooking.
Function
Conventional Oven.
Default temperature setting 180ºC. Ideal for cooking on one shelf. This function imitates an old-fashioned
range, except it is more efficient. The elements get hot at the top and bottom of the oven to create the correct
temperature in the centre. This function is ideal for fruit cakes and larger items such as turkey where the meat
needs to cook for a longer time than usual. This function prevents the meat drying out over its prolonged
cooking time.
Slow Cooker.
Default temperature setting 140ºC. This function is a slow cooker or cool oven up to 140ºC. It is heated by the
lower element only. The Slow Cooker function is ideal for cooking casseroles, slow roasts and meringues or
for proving bread at 30ºC.
Browning Oven.
Default temperature setting 140ºC. The oven is heated by the upper element and is used for light grilling or
browning. Ideal for melting cheese on cottage pies or pasta dishes.
Standard Grill.
Default temperature setting 180ºC. Use with a closed door.
The grill uses radiant heat to get to temperature. When the pilot light is on it is grilling.
Set the temperature to warm the element on a low setting then prepare your food.
Then start grilling. Turn the control gradually up as the light goes out.
By the time you have reached the highest setting most foods will be cooked. The only time you let the light go
out is when you want to slow grill your food.
Rotisserie
This function works similar to traditional grilling, It is one of the best ways to cook meat and poultry. Contrary
to what people expect it does not make a mess of the oven. It self-bastes the meat dropping the fat into the
meat tin below. This makes it a very healthy way to cook. Place the oven tray in the bottom shelf position to
catch any drips.
1. Place the wire support shelf into the oven so that it sits level with the hole at the back of the oven (see
diagram 1).
2. Fit one of the forks onto the spit and tighten the thumbscrew.
3. Skewer the meat with the spit, ensuring that the fork firmly pierces and holds the meat. When cooking
poultry, aim for the bone area under the breast.
4. Fit the second fork, again ensuring that the meat is firmly pierced. For poultry, the fork should enter just
below the thighs. Tighten the thumbscrew into place. Ensure that the food is well balanced to avoid stress
on the motor drive.
5. Place the spit over the wire support shelf and place the spit end into the hole in the rear oven wall. Locate
the spit support onto the wire shelf. Remove the handle. (the handle is used solely for moving the spit)
and close the oven door. 6. Set the oven temperature, as the grill uses radiant heat you can cook from
cold. The glowing of the element creates the crisp skin on poultry. It also seals joints of meat.
Description
S
. Selector
T
. Thermostat
Pos. Symbol
INSTRUCTIONS FOR USE
Use of the conventional electric oven - E3 Models - Functions list
0
OFF
S
1
2
3
4
4
T
*
