OVENS
The MAIN OVEN is heated on all four faces and it
can be used for baking or roasting on Setting C,
Oven Mode.
The SIMMERING OVEN is heated on top face only.
The temperature will be about half that of the main
oven and is ideal for slow cooking, casseroles,
stews, soups etc. (see fig. 30)
CENTRAL HEATING
The boiler output is determined by the position of the
boiler baffle as follows:
Setting A
Max. Output 17.6 kW (60,000
Boiler
BTU’s/hr).
Setting B
Max. Output 11 kW (38,000
Hotplate
BTU’s/hr).
Min. Output 6 kW (20,000
BTU’s/hr).
Setting C
Max. Output 7 kW (25,000
Oven
BTU’s/hr).
Min. Output 2.6 kW. (9,000
BTU’s/hr).
(The above may vary slightly depending on
individual installation conditions)
The boiler therefore will operate at its maximum
output at setting A of the controls with the thermostat
turned up to 90
o
C. A range of outputs from the boiler
may be obtained to suit individual requirements,
normal operating setting 75/80
o
C by adjusting the
thermostat between 50
o
C and 90
o
C. In this mode
hot plate and oven cooking temperatures are
achieved but will vary depending on central heating
conditions.
SUMMER SETTING
For summer use and lowest Boiler Output use
setting C. When using the oven in this position turn
the oven thermostat to the required temperature.
HOTPLATE
The hotplate is machine ground for maximum
heating efficiency and is temperature graded, the
left hand side over the burner being the hottest at
setting A and B and the right hand side is suitable
for simmering.
For maximum hotplate temperature use setting B.
Fig.30
Fig.31
COOKING UTENSILS
For best cooking results and economy of operation
use heavy based, flat bottomed utensils.
HEATING SYSTEM CONTROLS
We recommend the use of zone control valves
especially in larger systems (see plumbing
schematics).
19
IMPORTANT: WHEN HOTPLATE IS NOT IN USE
ENSURE THAT HOTPLATE COVERS ARE IN A
DOWN POSITION.
IMPORTANT: DO NOT USE MIS-SHAPED PANS
WHICH MAY BE UNSUITABLE. DO NOT USE
ROUND BASED WOKS.
HOTPLATE INSULATING COVERS
The insulating covers retain most of the heat that
would otherwise be radiated into the kitchen. They
also retain the heat in the hotplate so that rapid
heating of cooking utensils will occur when one or
both of them are lifted for cooking purposes.
(see fig. 31)
