9
7. To turn off: turn the control knob clockwise until the circle on the control knob is aligned
with the dot on the control panel.
8.
To remove a shelf, pull forward until it stops, raise at front and remove.
On first use of the oven, it should be heated for about 30 minutes at gas mark 5 to
eliminate any residual factory lubricants that might impart unpleasant smells to the meals
being cooked. A non-toxic smoke may occur when using for the first time so open any
windows and turn on mechanical ventilators to help remove the smoke.
Oven Temperature Control
The temperature in the oven is controlled by a thermostatic gas tap and is variable over
the range 130°C to 260°C. Approximate temperatures for the settings on the control knob
are shown in the table below. The temperatures indicated refer to the centre of the oven
and at any particular setting the oven will be hotter at the top and cooler towards the base.
The variation between each shelf position is approximately equivalent to one gas mark.
Good use can be made of this temperature variation if several dishes requiring different
temperatures are to be cooked at the same time. In this way maximum benefit can be
obtained from the gas used to heat the oven. Care should be taken not to overload the
oven, adequate spacing being used to allow free circulation for heat.
Cooking Guidelines
Best results will be obtained by the shelf positions in this guide – please see chart on next
page. It is not necessary to preheat the oven but advisable for a range of dishes. The oven
is capable of full temperature in 15-20 minutes.
Most cookery books give details of the shelf positions and gas mark settings for each
recipe. If in doubt about a recipe you intend to use, study the recipe carefully then find a
similar dish in our guide and use our shelf position and gas mark setting recommendation.
Shelf positions are from the top down. When roasting with aluminium foil care must be
taken that the foil does not impair circulation or block the oven flue outlet.
Cooking Guidelines
Gas
Mark
Temperature
¼ - ½ 265-275ºF 130-135ºC Very cool Meringues
1
285
140
Cool
Stewed fruit
2
300
150
Cool
Rich fruit cake
3
330
165
Warm
Baked custard
4
355
180
Moderate Victoria sandwich
5
385
195
Fairly hot Whisked sponges
6
410
210
Hot
Short crust pastry
7
430
220
Hot
Bread, scones
8
445
230
Very hot
Puff pastry
9
500
260
Very hot
Quick browning
Dish
Gas
Mark
Shelf
Position
Cooking Time
Scones
7
2
8-15mins
Small cakes
5
2
15-25mins
Victoria sandwich
4
2
20-30mins
Very rich fruit cake
2
2
Approx. 60mins per 500g
Puff pastry
8
2
15-30mins
Flaky pastry
7
2
15-30mins
Shortcrust pastry
6
2
15-55mins
Shortbread fingers
3
2
25-30mins
Ginger nuts
5
2
12-16mins
Rice pudding
2
3
100-120mins
Baked custard
3
3
50-60mins
Fruit crumble
5
3
30-40mins
Beef
3
7
3
3
25mins per 500g plus 25mins
15mins per 500g plus 20mins
Pork
3
7
3
3
30mins per 500g plus 35mins
25mins per 500g plus 25mins
OPERATION
IMPORTANT
Always ensure food is properly cooked prior to serving.
