Oven Cookery Notes
15
The oven is fitted with ‘Stayclean’ liners, two rod shelves and a
meat pan. Remove the meat pan if it is not being used.
To heat the oven, turn the control knob clockwise, selecting the
required temperature between 80˚C (175˚F) and 230˚C (450˚F) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the
required temperature. This light will then automatically go off and on
during cooking as the oven thermostat maintains the correct tem-
perature.
It should be noted that at the end of a cooking period there may be
a momentary puff of steam when the oven door is opened. This will
disperse in a few seconds and is a perfectly normal characteristic
of an oven with a good door seal.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The charts on pages 17 and 18 are a guide only, giving approxi-
mate cooking temperatures and times. To suit personal taste and
requirements, it may be necessary to increase or decrease temp-
eratures by 10˚C.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions
Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
Additional shelves can be purchased through your oven supplier or
Spares Centre. Never use more than 3 shelves in the oven as air
circulation will be seriously restricted. To ensure even circulation do
not use meat pans larger than 390 x 300mm (15" x 12") and baking
trays no larger than 330 x 255mm (13" x 10"), these should be
positioned centrally on the oven shelf. Food should not be placed
directly on the floor of the oven. To avoid unnecessary cleaning, rod
shelves which are not in use should be removed from the oven.
Temperature
When three shelves are used to cook large quantities of food for
and Time
home freezing or parties, it may be necessary to increase the
cooking times given in the charts on pages 17 and 18 by a few
minutes, to allow for the loss of heat due to the extra time taken to
load the oven, and the larger mass of food. Baking trays should
allow an equal gap at either side of the oven.
N.B. Recipes in cookery books give times and temperatures for
cooking in ordinary ovens. The introduction of improved thermal
insulation on fan ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25˚C (45˚F) and
(b) the recommended time by approximately 10 minutes per hour.
