USER’S MANUAL
The gas oven is a high temperature oven with a minimum temp of 160 °C, and a strong bottom heat.
It is ideal for high temp cooking such as roasting, sealing joints, poultry, pizzas, soufflés, ect ...
The strong bottom heat is useful for joint roasting (e.g. poraties); it is vital to turn food during the
cooking process.
We recommend to use of electric ovens for dishes that have to be cooked in a dry atmosphere or at
very low temperatures (below 160°C) such as meringues and certain cakes and pastries.
In addition, gas oven are ideal for cooking all dishes that require high “bottom heat”.
Bottom heat is obtained through heat from the lower part of the oven, i.e. in the case of a gas oven,
the location where the heat source is situated. Bottom heat is recommended for cooking fruits tarts,
quiche lorraines, etc...
Description :
Made of sheet steel with an acid-resistant enamel coating applied at 850 °C. The gas ovens have 3
shelf positions (70 mm spacing) allowing shelves and flatware to slide in easily.
The dimensions of oven ares : 530 mm x 305 mm x 455 mm, 74 litre.
The oven burner is controlled by an thermostat valve. A thermocouple safety cut-out switches off the
gas supply to the thermostat valve if the burner is accidentally extinguished.
The oven burner is a large unit in order to ensure even heating of the base surface area. Its thermal
output is 4,0 kW.
The gas oven is supplied equipped with one roasting tray and one oven rack as standard.
Use :
Press and set the oven thermostat dial anti-clockwise to position
10 while pressing the ignition button.
Keep the control knob pushed in for roughly 20 seconds until the
safety thermocouple is activated.
To turn off, turn the control knob clockwise to the
O
position. The
control knob returns to its initial position, the latching mechanism
operates and the gas safety cut-out is activated several seconds
after the burner goes out.
GAS OVEN
CAUTION :
- When the oven are switched on, accessible parts may become very hot. Keep children
away from them. Be careful when handling dishes and oven rack.
- Openings or slits for ventilation or heat dissipation must not be blocked.
- Never store flammable products in the compartment for saucepans.
Sully - Ft 124a - GB - Rév 06 - Modifié le : 07/10/2013 34/42
