7
During cooking, the door should be opened as little
as possible to avoid heat loss, and excessive fuel
consumption.
To ignite the oven gas burner:
1. Press the Gas Oven control knob, turn it to 240
and wait for the flame to come on. This may
take 10-15 seconds. Do not release the knob
until the burner ignites. It is possible to check
the flame through the holes in the bottom of the
oven.
2. Upon ignition, keep the knob pressed for about
5/10 seconds, then release it and turn it to the
required setting.
If the oven burner does not light even after 15
seconds:
1. Release the Gas Oven control knob and turn it
to the “Off position”
2. Open the oven door and wait for at least one
minute before trying to light the oven burner
again.
Gas Oven Safety Device
The gas oven features a Safety Device (“Thermocouple”);
if the flame should extinguish for any reason, the device
will stop the gas flow.
If the oven burner accidentally goes out, turn the
Gas Oven control knob to the “Off” position and
wait at least one minute before trying to light the
burner again.
Using the Gas Oven
SHELF
COOKING
POSITIONS
TIME
MEAT & POULTRY
Beef with bone
160
2 or 3
20 minutes per lb
+ 20 minutes
Beef without bone
190
2 or 3
25 minutes per lb
+ 25 minutes
Lamb
160
2 or 3
20-25 minutes per lb
+ 20-25 minutes
Pork
175
2 or 3
25 minutes per lb
+ 25 minutes
Chicken
190
2 or 3
25 minutes per lb
+ 25 minutes
Duckling
160
2 or 3
30 minutes per lb
+ 30 minutes
Turkey
150
2 or 3
30 minutes per lb
+ 30 minutes
Casseroles
135
2 or 3
21/2 hours
YORKSHIRE
PUDDING
Small
200
2 or 3
25 minutes
Large
200
2 or 3
35 minutes
BAKED
160
2
varies according to
VEGETABLES
the vegetable
PASTRY
Fruit Tart
175
2
35 minutes
Fruit Pie
175
2 or 3
35 minutes
Sausage Rolls
200
2 or 3
20 minutes
Choux Pastry
190
2 or 3
25-30 minutes
Vol au Vents
200
2 or 3
15 minutes
Jam Tarts
200
2 or 3
10-15 minutes
PUDDINGS
Egg Custard in a
Bain Marie
135
2 or 3
1-1 1/4 hours
Pavlova
135
2 or 3
1 1/2 hours
Meringues
135
2 or 3
1 1/2 hours
CAKES
Rich Fruit
150
2 or 3
3 1/2-4 hours
Cake 8"
Plain Fruit Cake
160
2 or 3
2 1/2 hours
Victoria
Sandwich
175
2 or 3
25-35 minutes
Madeira Cake
160
2 or 3
1 3/4-2 hours
Small Cakes
160
3
20-30 minutes
Ginger Bread
160
3
35-45 minutes
Flapjack
160
3
20-25 minutes
YEAST MIXTURES
Bread
1lb Loaves
200
2 or 3
30-40 minutes
Bread
2lb Loaves
200
2 or 3
40-50 minutes
Rolls and Buns
200
2 or 3
15-20 minutes
Tea Rings
190
2 or 3
25-35 minutes
Scones
200
2 or 3
15-20 minutes
Shortbread
160
2 or 3 (*)
25-35 minutes
TEMP.
(°C)
FOOD
(* ) Change trays over halfway through the cooking time
Cooking Chart
Hints and Tips
Cookware
• Use any oven proof cookware which will withstand
temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be placed
on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
The effects of dishes on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
A
Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
B
Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and base browning.
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