13
Both Ovens
A cooling fan will start to run as soon as an oven is turned on. The fan will
continue to run while the oven is on.
Before using for the fi rst time, heat the ovens to 200°C for 30 minutes to
dispel man u fac tur ing odours.
The wire shelves should always be pushed fi rmly to the back of the oven.
Baking trays meat tins etcetera should be placed level centrally on the oven’s
wire shelves. Keep all trays and containers away from the sides of the oven,
as overbrowning of the food may occur.
For even browning maximum recommended size for a baking tray is:-
Main oven
362mm (14
1
/
4
”) wide by 305mm (12”) deep.
In the Main oven always place trays with
the widest part across the oven.
Tall oven
230mm (9”) by 320mm (12
1
/
2
”).
Cooking high moisture content foods can create a ‘steam burst’, when
the oven door is opened. When opening the oven stand well back and
allow any steam to disperse.
When the oven is on, don’t leave the door open for longer than necessary,
otherwise the knobs may get very hot.
• Always leave a ‘fi ngers width’ between dishes on the same shelf. This
allows the heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning your cooker) work better
when fat splashes are avoided. Cover meat when cooking.
• To reduce fat splashing when you add vegetables to hot fat around a roast,
dry them thor ough ly or brush lightly with cooking oil.
• Suffi cient heat rises out of the oven while cooking to warm plates in the grill
compartment.
• If you want to brown the base of a pastry dish, preheat a baking tray for 15
minutes before placing the dish in the centre of the tray.
• Where dishes may boil and spill over during cooking, place them on a
baking tray.
