9
USER INSTRUCTIONS
Using the Oven – cont’d
6. To turn off: Turn the control knob until the dot on the control knob is aligned with the
dot on the control panel.
7. Flame Failure Device (FFD): The oven burner is fitted with a flame sensing probe
which will automatically cut off the gas supply in the event of the flame going out.
8. Oven shelves: The oven shelf has been designed to allow good circulation at the rear
of the oven and are also fitted with a raised bar to prevent trays or dishes making
contact with the back of the oven. To remove a shelf, pull forward until it stops, raise at
the front and remove.
Temperature Control
The temperature in the oven is controlled by a thermostatic gas tap and is variable over
the range 130 ºC to 240ºC. 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 top to centre, and centre to bottom is approximately equivalent to
one Gas Mark. Good use can be made of the temperature variation in that several dishes
requiring different temperatures may 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; allow adequate spacing for free circulation of heat.
Gas
Mark
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
Shortcrust pastry
7
430
220
Hot
Bread, scones
8
445
230
Very hot
Puff pastry
9
465
240
Very hot
Quick browning
NB. If at sometime it is found, that the oven has become hotter when used at a particular
Mark, the thermostat may need to be replaced.
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
Temperature
