12
13
OPERATION
OPERATION
USING YOUR OVEN (CONTINUED)
Ignition and response to ignition failure
The electronic controller attempts to ignite the flame
when an oven function and temperature is selected (the
thermostat indicator light changes from off to on). The
controller makes up to 2 attempts to ignite the flame,
stopping if a flame is detected by the controller. If a flame
is not detected after 2 attempts the burner and ignition
are automatically switched off and a 90 second delay will
occur. During this delay the controller does not respond
to the “function” and “temperature” controls.
At the end of this delay, switch the
or
control off and leave off for at least 5 seconds. Then
switch the
and
control on again to
re-attempt ignition.
If the oven controls are left on when the delay ends then
ignition is not attempted until the
or
control is first turned off for at least 5 seconds.
Response to flame failure
If the controller cannot detect flame due to a fault, then the
controller will firstly respond by attempting to re-light the
burner with a sequence of up to 3 attempts. If the re-lighting
sequence is not successful the burner will be shut off.
The re-lighting sequence includes up to 3 attempts to
re-light the burner, stopping if a flame is detected by the
controller. If a flame is not detected after the re-lighting
sequence the burner and ignition are automatically
switched off and a delay of 90 seconds will occur. During
this delay the controller will not respond to the “function”
and “temperature” controls.
At the end of this delay, switch the
or
control off and leave it off for at least 5 seconds. Then
switch the
or
control on again to re-
attempt ignition.
If the oven controls are left on when the delay ends
then ignition will not be attempted until the
or
control is turned off for at least 5 seconds.
Recognising a safety shut-down condition
During normal cooking the thermostat indicator light
is on when the burner flame is igniting or on, and the
thermostat indicator light is off when the flame is off.
If an oven function and temperature is selected and the
thermostat indicator light is on, but the flame is not on
or attempting to ignite, then the controller has invoked a
safety shutdown of the burner and a 90 second delay will
occur. During this delay the controller does not respond
to the “function” and “temperature” controls.
At the end of this delay, switch the
or
control off and leave off for at least 5 seconds. Then
switch the
or
control on again to
re-attempt ignition.
Power failure
In the event of an interruption to mains power, the
restoration of power will not cause the burner to re-ignite
if the controls were left on. However the grill element will
resume heating on models which do not have an
electronic clock.
To resume operation of the appliance after the power has
been restored:
1. If the appliance has an electronic clock then set the
time of day on the electronic clock.
2. Switch the “function” or “temperature” control off
and leave off for at least 5 seconds. Then switch the
and
control on again to
re-attempt ignition.
Normal operation of the appliance will now resume.
Oven shelves
TIPS & INFORMATION
IMPORTANT
• Select the correct shelf location for food being cooked.
• Make sure dishes will fit into the oven before you
switch it on.
• Keep edges of baking dishes at least 40mm from the
side of the oven. This allows free circulation of heat
and ensures even cooking.
• Do not open the oven door more than necessary.
• Do not place foods with a lot of liquid into the oven
with other foods. This will cause food to steam and
not brown.
•
After the oven is turned off it retains the heat for some
time. Use this heat to finish custards or to dry bread.
• Do not use a lot of cooking oil when roasting. This
will prevent the splattering of oil on the sides of the
oven and the oven door. Polyunsaturated fats can
leave residue which is very difficult to remove.
• When cooking things which require a high heat from
below (e.g. tarts), place the cooking dish on a scone
tray in the desired shelf position.
•
For sponges and cakes use aluminium, bright finished
or non-stick utensils.
•
Always remove unnecessary trays or dishes when
roasting or baking.
Oven shelf location
Your oven has seven positions for shelves. These are
numbered from 1 (the lowest shelf position) to 7 (the
highest shelf position). See diagram.
Use the oven efficiently, by cooking many trays of food at
the same time. For example:
•
Cook 2 trays of scones, small cakes or sausage rolls.
•
Cook a roast dinner at the same time as you cook
chips or vegetables.
It is not recommended to use more than 2 shelves at
a time. When cooking with 2 shelves use an oven fan
function.
To give maximum space above and below the shelves,
load them in this way:
•
When cooking with 1 shelf, use position 3 or 4.
•
When cooking with 2 shelves, use positions 3 and 5.
7 Position Rack
7
6
5
4
3
2
1
Roasting meat
• Place the meat in the oven and set the temperature
between 180°C and 200°C. (It is recommended to
wrap your meats in an oven roasting bag or foil to
prevent fats and oils from splattering, making it easier
to clean your oven.)
• Use the grill/oven dish and grill insert. Place the meat
on the insert.
• Do not pierce the meat, as this will allow juices to
escape.
• When the meat is cooked, take the roast out of the
oven, wrap in aluminium foil and leave to stand for
about 10 minutes. This will help retain the juices when
the meat is carved. The table shows temperatures
and cooking times for different kinds of meat. These
may vary depending on the thickness or bone
content of the meat.
MEAT
RECCOMMENDED
TEMPERATURE ºC
RESULT
MINUTES PER
KILOGRAM
Beef
200
Rare
35 - 40
Medium
45 - 50
Well Done
55 - 60
Lamb
200
Medium
40
Well Done
60
Veal
180
Well Done
60
Pork
200
Well Done
60
Roasting poultry and fish
• Place the poultry or fish in an oven set at a moderate
temperature of 180°C.
•
Place a layer of foil over the fish for about three
quarters of the cooking time.
The table shows temperatures and cooking times for
different kinds of fish and poultry. These may vary
depending on the thickness or bone content of the meat.
MEAT
RECCOMMENDED
TEMPERATURE ºC
MINUTES PER
KILOGRAM
Chicken
180
45 - 50
Duck
180 - 200
60 - 70
Turkey
180
40 - 45 (<10KG)
35 - 40 (>10KG)
Fish
180
20
