17
The
main
oven
is
fitted
with
a
safet
y
device
that
re
-
lights
the
bu
rner
if
the
flame
has
b
een
e
x
ting
u
ished
for
an
y
reason
and
another
safet
y
device
that
red
u
ces
the
gas
flow
to
a
safe
level
if
,
for
an
y
reason
,
the
bu
rner
fails
to
light
.
The
oven
has
different
heat
z
ones
-
the
thermostat
settings
refer
to
the
temperat
u
re
on
the
middle
shelf
position
;
a
b
ove
this
shelf
it
is
hotter
and
b
elow
it
is
cooler
.
Two
shelves
provide
five
possi
b
le
coo
k
ing
levels
ena
b
ling
f
u
ll
u
se
of
the
different
temperat
u
res
inside
the
oven
.
E
ach
shelf
has
a
safet
y
stop
to
prevent
if
from
b
eing
p
u
lled
o
u
t
too
far
when
attending
to
food
.
S
helves
are
removed
from
the
oven
by
p
u
lling
them
o
u
t
to
the
stop
and
then
lifting
them
at
the
front
to
withdraw
.
The
ma
x
im
u
m
si
z
e
of
b
a
k
ing
tra
y
that
sho
u
ld
b
e
u
sed
is
3
2
5
mm
x 350
mm
(13 x 14)
.
TO USE THE MAIN OVEN
1. Check
that
the
timer
is
set
to
manual.
2. Place
the
oven
shelves
in
the
appropriate
positions
(refer
to
cooking
charts).
3. Push
in
and
turn
the
oven
control
knob
fully
anti-clockwise.
Sparking
will
continue
until
the
burner
is
lit.
4. Turn
the
control
knob
clockwise
to
the
re
q
uired
setting
(refer
to
cooking
chart).
There
is
a
delay
of
about
one
minute
whilst
the
safety
device
operates
before
the
burner
comes
on
full.
5. To
turn
off,
turn
the
control
knob
fully
clockwise
the
the
symbol
O
.
N
ever
place
dishes
over
the
burner.
An
odour
may
be
noticed
when
first
using
the
oven
-
this
should
cease
after
a
short
period
of
use.
COLD START COOKING
A
n
y
thing
re
q
u
iring
long
slow
coo
k
ing
s
u
ch
as
casseroles
and
rich
fr
u
it
ca
k
es
can
b
e
p
u
t
into
a
cold
oven
.
S
atisfactor
y
res
u
lts
can
also
b
e
o
b
tained
with
creamed
mi
x
t
u
re
,
rich
pastries
or
y
east
mi
x
t
u
res
,
bu
t
for
perfection
we
recommend
preheating
the
oven
for
a
b
o
u
t
15
min
u
tes
at
the
gas
mar
k
y
o
u
re
q
u
ire
for
coo
k
ing
.
ROASTING OF LARGE POULTRY
The
ma
x
im
u
m
weight
of
po
u
ltr
y
that
can
b
e
accommodated
is
11
.
5k
g
(
2
5
l
b
s
)
of
s
u
ita
b
le
shape
.
I
t
is
important
to
chec
k
that
the
b
ird
DOES
N
O
T
overhang
the
bu
rner
at
the
b
ac
k
of
the
oven
.
STORAGE AND RE-HEATING OF FOOD
I
t
is
vitall
y
important
to
strictl
y
adhere
to
the
b
asic
principles
of
food
handling
and
h
y
giene
to
prevent
the
possi
b
ilit
y
of
b
acterial
growth
.
1
.
I
f
food
is
to
b
e
fro
z
en
or
not
served
immediatel
y
,
cool
it
in
a
clean
container
as
q
u
ic
k
l
y
as
possi
b
le
.
2
.
C
ompletel
y
thaw
fro
z
en
food
in
the
refrigerator
b
efore
re
-
heating
.
3
.
R
e
-
heat
food
thoro
u
ghl
y
and
q
u
ic
k
l
y
either
on
the
hotplate
or
in
a
hot
oven
, Mk
.
6,
and
then
serve
immediatel
y
.
4
.
O
nl
y
re
-
heat
food
once
.
'COOK CHILL' DISHES
These
sho
u
ld
alwa
y
s
b
e
placed
in
a
pre
-
heated
oven
ideall
y
on
the
first
or
second
shelf
position
.
F
ollow
the
pac
k
et
instr
u
ctions
for
coo
k
ing
time
.
ALUMINIUM FOIL
I
f
u
sing
A
l
u
mini
u
m
F
oil
:
1
.
R
emem
b
er
that
it
is
important
to
increase
the
coo
k
ing
time
by
one
third
.
2
. N
ever
allow
the
foil
to
to
u
ch
the
sides
of
the
oven
.
3
. N
ever
cover
the
oven
interior
with
foil
.
4
. N
ever
cover
the
oven
shelves
with
foil
.
MAIN OVEN
