INSTRUCTION REF: IN151
ISSUE No. 2
DATE 10.02.04
Page 4 of 19
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SERVICE (44) 01332 875665
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There are two shelf positions in the oven, the following guide is only intended as a guide to temperature in
the centre of the oven. It is strongly recommended that the user makes note of best results, temperatures
can vary as much as 20
˚c hotter at top of oven and 30˚c cooler at the bottom of the oven.
MODEL P6BDO USERS INSTRUCTIONS
These temperatures are measured in an empty oven.
MARK 1
2
3
4
5
6
7
8
9
˚C
140
150
165
180
200
220
235
245
260
˚F
275
300
328
350
392
425
440
465
500
USAGE
PRODUCT
GAS TEMP
HIGH TEMP.ROASTING
MEAT OR POULTRY
6 OR 7
LOW TEMP.ROASTING
MEAT OR POULTRY
3
HIGH TEMP.BAKING
BREAD OR SCONES
8
LOW TEMP. BAKING
SLAB CAKE
2
PUDDINGS
MILK PUDDING
BAKED CUSTARD
3
PASTRY
SHORT CRUST
PLATE TARTS
FLAKY
7
The oven has been designed to accommodate the cooking of ducks as well as being able
to be used as a conventional oven. An additional duck rack is available that will slide into
the top shelf runner and the pins on the rack locate in a hole in the rail. Ducks can be
hung onto the rail and the fat from the ducks will fall into the drip tray below. Ducks can be
prepared and hooked onto the rack in two row.
At the base of the oven is a removable drip tray that collects all of the fat and juices from
the ducks as they are cooking. The tray lifts out for easy cleaning.
To aid cleaning further the baffle that protects the burners on either side of the oven is
located by pins on the bottom shelf runner. These can be simply lifted off for cleaning,
and the support channel below them can be removed by loosening the screws and sliding
the channel slightly towards the burner
It is important that the oven is not used without the burner baffle in place.
In this model of the oven the bottom shelf runner should not be used to hold a tray as it
would interfere with the burner baffles.
