7
The Ovens
The clock must be set to the time of day before the ovens
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.
The left-hand oven is a programmable gas oven and the
right-hand oven is a programmable tall fan oven.
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. 2.19)
.
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. an
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. 2.20)
.
Dishes place above the central position will be cooked at
approximately one gas mark higher; dishes cooked below
approximately one gas mark lower
(Fig. 2.21)
.
You can therefore cook dishes requiring different gas marks at
the same time.
‘S’ (Slow) Cooking
The ‘S’ setting 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
(Fig. 2.22)
.
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.
n
n
Frozen foods must be thoroughly thawed out before
‘S’ cooking.
n
n
Whole poultry should not be cooked on ‘S’. Chicken
casseroles are fine.
Casseroles must be brought to boiling point on the hotplate
immediately before ‘S’ cooking.
DO NOT stuff poultry and rolled joints before cooking. The
stuffing should be cooked separately. Poultry and pork
should be cooked in the top half of the oven, and other meats
not lower than shelf position 4.
A roasting joint should be covered with cooking foil or with a
roasting bag to reduce shrinkage and retain juices.
ArtNo.323-0003 Bray gas oven burner flame
ArtNo.323-0004 Gas ovens shelves 1
ArtNo.323-0005 Gas oven shelves 2
ArtNo.270-0009 Proplus gas
oven control @ S
Fig. 2.22
Fig. 2.20
Fig. 2.19
Fig. 2.21
