37
Replacing the Oven Light
If the oven bulb needs replacing, it must comply
with the following specifications:
- Electric power: 25 W,
- Electric rate: 230 V (50 Hz),
- Resistant to temperatures of 300°C,
- Connection type: E14.
These bulbs are available from your local Service
Force Centre.
To replace the faulty bulb (Fig. 27):
1. Ensure the oven is disconnected from the
electrical supply.
2. Turn the glass cover anticlockwise.
3. Remove the faulty bulb and replace with the
new one.
4. Refit the glass cover.
5. Reconnect to the electrical supply.
Fig. 27
Cooking to reduce soilage
Cook at the recommended temperatures. Higher
temperatures during roasting will increase
soilage. Try cooking to lower temperatures for
an increased length of time, you will save energy
and often the joint is more tender. Use minimal,
if any, extra oil or fat when roasting meat;
potatoes only require brushing with fat before
cooking. Extra fat in the oven during roasting
will increase splashing and soilage. It is NOT
necessary to add water to the meat tin when
roasting. The water and the fat juices from the
joint create excessive splattering during cooking,
even at normal temperatures, as well as causing
condensation.
Covering joints during cooking will also prevent
splashing onto the interior surfaces; removing
the covering for the last 20-30 minutes will allow
extra browning, if required. Some large joints
and turkeys especially benefit by this method of
cooking, allowing the joint to cook through
before the outside is overbrowned.
Do use
the roasting tin. During roasting, the fat
from the joint will be contained beneath the trivet
and therefore prevent it from splattering onto
the catalytic enamel.
