16
Use of Main Oven
The oven has different heat zones - the thermostat settings refer to the temperature on the middle shelf; above this shelf it is
hotter and below it is cooler. Two shelves enable full use of the temperatures inside the oven.
The grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x
330mm (12" x 13").
TO
USE
THE
OVEN
1.
Place
oven
shelves
in
the
chosen
positions
(refer
to
cooking
charts).
2.
Push
in
and
turn
the
control
knob
fully
anti-clockwise.
Continue
to
push
in
the
control
knob
for
at
least
a
further
5
seconds
after
the
gas
has
lit
to
allow
time
for
the
safety
device
to
operate.
If
the
burner
extinguishes
when
the
control
knob
is
released,
repeat
the
procedure
ensuring
the
control
knob
is
fully
depressed
and
allowing
more
time
for
the
safety
device
to
operate.
3.
Turn
the
control
knob
clockwise
to
the
required
setting
(refer
to
cooking
chart).
There
is
a
delay
of
about
six
seconds
whilst
the
safety
device
operates
before
the
burner
comes
on
full.
4.
To
turn
off,
turn
the
control
knob
fully
clockwise
the
the
symbol
0.
Never
place
dishes
on
the
oven
base
over
the
burner.
An
odour
may
be
noticed
when
first
using
the
oven
-
this
should
cease
after
a
short
period
of
use.
5.
The
oven
temperature
control
marking
are
gas
marked
0
to
9.
The
equivalent
degrees
Celsius
(sometimes
called
Centigrade)
and
degrees
Fahrenheit
are
shown
below
as
a
guide.
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COLD START
COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can
also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven
for about 15 minutes.
ROASTING OF
LARGE POULTRY
The maximum weight of poultry that can be accommodated is 8kg (18 Ibs) of suitable shape. It is important to check that the
bird DOES NOT overhang the burner at the back of the oven.
STORAGE AND
RE-HEATING
OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.
2. Completely thaw frozen food in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately.
4. Only re-heat food once.
‘COOK CHILL’
DISHES
These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow the packet instructions
for cooking time.
ALUMINIUM FOIL
If using Aluminium Foil:
1. Remember that it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.
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