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The oven is fitted with ‘Credaclean’ liners and two rod shelves.
To heat the oven, turn the control knob clockwise,
selecting the
required temperature between 80
o
C (175
o
F) and 230
o
C (450
o
F) as
recommended in the temperature chart. The indicator light will
immediately come on and remain on until the oven reaches the
required temperature. This light will then automatically go off and on
during
cooking as the oven thermostat maintains the correct
temperature.
It should be noted that at the end of a cooking period there may be
a momentary puff of steam when the oven door is opened. This will
disperse in a few seconds and is a perfectly normal characteristic
of an oven with a good door seal.
Since a fan oven heats up more quickly, and generally cooks food at
a lower temperature than a conventional oven, preheating the oven is
often unnecessary. However food such as bread, scones, Yorkshire
pudding, do benefit from being placed in a pre-heated oven.
The cooking charts are a guide only, giving approximate cooking
temperatures and times. To suit personal taste and requirements, it may
be necessary to increase or decrease temperatures by 10
o
C.
Unless otherwise indicated in the charts, food is placed in a cold
oven, i.e. without pre-heating. If food is placed in an already hot
oven, the suggested cooking time should be reduced, depending
on the type and quantity of food being cooked.
Oven Positions Since the distribution of heat in the circulaire ovens is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced. Do not fit shelves upside down.
Additional shelves can be purchased through your oven supplier or
Spares Centre. Never use more than 3 shelves in the oven as air
circulation will be seriously restricted. To ensure even circulation do
not use meat pans larger than 390 x 300mm (15" x 12") and baking
trays no larger than 330 x 255mm (13" x 10"), these should be
positioned centrally on the oven shelf. Food should not be placed
directly on the floor of the oven. To avoid unnecessary cleaning, rod
shelves which are not in use should be removed from the oven.
Temperature When three shelves are used to cook large quantities of food for
and Time home freezing or parties, it may be necessary to increase the
cooking times given in the cooking charts by a few minutes, to allow for
the loss of heat due to the extra time taken to load the oven, and the
larger mass of food. Baking trays should allow an equal gap at either side
of the oven.
N.B. Recipes in cookery books give times and temperatures for cooking
in ordinary ovens. The introduction of improved thermal insulation on fan
ovens makes it possible, in most cases, to reduce
(a) the recommended temperature by 25
o
C (45
o
F) and
(b) the recommended time by approximately 10 minutes per hour.
Oven Cookery Notes
23