7
The Ovens
The clock must be set to the time of day before the left-
hand oven will work. See the following section on ‘
The
Clock’
for instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as viewed
from the front of the appliance.
Both ovens are gas ovens.
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Before using for the first time, to dispel
manufacturing odours turn the ovens to gas mark 6
and run for at least an hour.
To clear the smell make sure the room is well
ventilated to the outside air, by opening windows or
turning on a cookerhood.
We recommend that people with respiratory
problems should vacate the area for this brief
period.
Note:
Please remember that all cookers vary so temperatures
in your new ovens may differ to those in your previous
cooker.
The Gas Oven
The gas oven uses our special ‘Heatflow’ system.
As the oven burner is not hidden under the oven base you
will see the burner flames at the back of the oven
(Fig.2-18)
.
This is perfectly normal.
The oven is protected by a safety cut-off, which reduces
the supply of gas to the oven if the flames go out, e.g. and
interruption to the mains supply. Initially the gas will burn
with a small flame but after approximately one minute the
flame will become larger indicating that the oven is full on.
Dishes cooking on the central shelf will cook at the gas mark
indicated on the knob
(Fig.2-19)
.
Dishes placed above the central position will cook at
approximately one gas mark higher; dishes placed below will
cook at approximately one gas mark lower
(Fig.2-20)
.
You can therefore cook dishes requiring different gas marks at
the same time.
‘S’ (Slow) Cooking
The ‘S’ setting
(Fig.2-21)
is a very low temperature for slow
cooking, overnight or while you are out or at work. The ‘S’
setting can also be used for keeping food warm.
You can cook on ‘S’ throughout, or use a 30 minute ‘boost’
period at gas mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting, always cook at
gas mark 6 for 30 minutes at the beginning of the cooking
period.
You can ‘S’ cook for periods of 6 to 12 hours. This technique
is particularly useful if you want to cook a dish overnight or
while you are out at work during the day.
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Frozen foods must be thoroughly thawed out before
‘S’ cooking.
ArtNo.323-0003 Bray gas oven burner flame
Fig.2-18
ArtNo.323-0004 Gas ovens shelves 1
Fig.2-19
ArtNo.323-0005 Gas oven shelves 2
Fig.2-20
Fig.2-21
