OVEN TEMPERATURES:-
HOT
220°-260°C (400°-500°F)
MODERATE
150°-200°C (300°-400°F)
SLOW
90°-150°C (200-300°F)
It is not possible to control this oven, but during the
course of roasting, sufficient heat input permits
simmering of dishes that have been taken from the
roasting oven.
OVEN TEMPERATURES:-
Idling 95°C min.
During cooking - 135°C max.
During the cooker idling periods, the oven is ideal for
heating plates and keeping food warm.
If the top oven overheats the bottom oven temperature
will rise accordingly.
Following a prolonged shutdown of the appliance,
perhaps after the summer break, ensure the flueway is
free from obstruction prior to re-lighting.
The appliance flueways should be checked on a regular
four weekly basis, and cleaned if necessary.
Prolonged soot formation may result in flueways
becoming blocked and could give rise to the release of
carbon monoxide, a poisonous gas into the room.
Failure to ensure clean flueways, flue pipes and
bends may lead to emission of dangerous gases and
an inferior performance from your appliance.
Cooker Flueway
- Allow the fire to burn out, open the
flue chamber damper to its maximum and remove the
flue chamber door.
Brush the soot or fly ash from the flue pipe allowing it to
fall onto the top of the oven. (See Fig. 11).
Remove the hotplate plug and push the deposits forward,
into the firebox. (See Figs. 12 & 13).
It may be necessary to remove the hot plate to inspect
the flue restrictor plate which is between the firebox and
the oven. This plate must be cleaned regularly.
Replace flue chamber door and hotplate plug and riddle
the bottomgrate thoroughly to clear the bottomgrate
ready for re-lighting.
NOTE: THE APPLIANCE IS DESIGNED AND
INTENDED TO BE UNDER CONTINUOUS FIRING BUT
IF IT IS NOT IN USE ASHPIT AND FLUE CHAMBER
DOORS SHOULD BE LEFT OPEN TO ENSURE FREE
PASSAGE OF AIR THROUGH THE APPLIANCE AND
AVOID CONDENSATION PROBLEMS.
6
USE OF THE BOTTOM COOKING
OVEN
FLUEWAY CLEANING
Check with pointer
reading on oven
door thermometer.
Fig.11
Fig.12
Fig.13
Fig.14