Notes:
As part of the cooking process, hot air
is expelled through a vent at the top of
the oven. When opening the oven
door, care should be taken to avoid
any possible contact with potentially
hot air, since this may cause discom-
fort to people with sensitive skin. We
recommend that you hold the under-
neath of the oven door handle.
Baking tray and roasting tins
For best cooked results and even
browning, the maximum size baking
trays and roasting tins that should be
used are as follows;
550mm (55cm) wide models:
Baking tray
350mm x 280mm
This size of baking tray will hold up to
16 small cakes.
Roasting tin
370mm x 320mm
We recommend that you use good
quality cookware. Poor quality trays
and tins may warp when heated,
leading to uneven baking results.
Oven light
The oven light is operated by the oven
light switch, located on the facia.
Shelf positions
The oven shelf must be positioned with
the upstand at the rear of the oven and
facing upwards.
Position baking trays and roasting tins
on the middle of the shelves, and leave
1 clear shelf position between shelves,
to allow for circulation of heat.
When cooking 2 trays or items,
remove the top item when it is cooked
and raise the lower item to the higher
shelf to finish cooking, or where
additional browning of the bases is
required - eg; pies and pastries,
interchange part way through cooking.
If you prefer darker cooked results,
cook on a higher shelf, for paler results
use a lower shelf.
Slow cooking
Make sure that frozen foods are
thoroughly
THAWED
before cooking.
Do not
slow cook joints of meat or
poultry weighing more than 2
1
⁄
4
kg /
4
1
⁄
2
l b .
Always use the top half of the oven for
slow cooking.
For roasting joints of meat or poultry,
and for pot roasts preheat the oven to
gas mark 6 and cook for 30 minutes,
then adjust the oven control to the ‘
S
’
slow setting for the remainder of the
cooking time.
Slow cooking times will be about three
times as long as conventional cooking
times.
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Using the Oven
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