Filter
Top Products
16
Usa of Top Oven
The oven has different heat zones - the thermostat settings refer to the temperature on the middle shelf; above this shelf it is
hotter and below it is cooler. Two shelves enable full use of the temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled out too far when attending to food. Shelves are removed from the
oven by pulling them out to the stop and then lifting them at the front to withdraw.
The grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x
330mm (12" x 13").
TO USE THE OVEN 1. Place oven shelves in the chosen positions (refer to cooking charts).
2. Push in and turn the control knob fully anti-clockwise. Continue to push in the control knob for at least a further 5
seconds after the gas has lit to allow time for the safety device to operate. If the burner extinguishes when the control
knob is released, repeat the procedure ensuring the control knob is fully depressed and allowing more time for the
safety device to operate.
3. Turn the control knob clockwise to the required setting (refer to cooking chart). There is a delay of about six
seconds whilst the safety device operates before the burner comes on full.
4. To turn off, turn the control knob fully clockwise the the symbol 0.
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven - this should cease after a short period of use.
5. The oven temperature control marking are gas marked 0 to 9.
The equivalent degrees Celsius (sometimes called Centigrade) and degrees Fahrenheit are shown below as a guide.
Gas Mark
MAIN OVEN
(Centre Oven Temperature)
Celisus
°C
Fahrenheit °F
S110229
1145290
2160320
3180355
•
195 385
Gas Mark
MAIN OVEN
(Centre Oven Temperature)
Celisus
°C
Fahrenheit °F
5210410
•
220 430
7230445
•
240 465
9245475
RELIGHTING
THE BURNER
In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to re-ignite
the burner for at least one minute
COLD START
COOKING
Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can
also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven
for about 15 minutes.
ROASTING OF
LARGE POULTRY
The maximum weight of poultry that can be accommodated is 8kg (18 Ibs) of suitable shape. It is important to check that the
bird DOES NOT overhang the burner at the back of the oven.
STORAGE AND
RE-HEATING
OF FOOD
It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of
bacterial growth.
1. If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible.
2. Completely thaw frozen food in the refrigerator before reheating.
3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately.
4. Only re-heat food once.
‘COOK CHILL’
DISHES
These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow the packet instructions
for cooking time.
ALUMINIUM FOIL If using Aluminium Foil:
1. Remember that it is important to increase the cooking time by one third.
2. Never allow the foil to touch the sides of the oven.
3. Never cover the oven interior with foil.
4. Never cover the oven shelves with foil.