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Using your Range
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that foods requiring different temperatures can be
cooked together, using the cooler zone in the lower
half of the oven and hotter area to the top.
Browning element
This function uses the element in the top of the
oven only. It is a useful function for the browning or
finishing of pasta dishes, vegetables in sauce and
lasagne, the item to be browned being already hot
before switching to the top element.
Base heat
This function uses the base element only. It will crisp
up your pizza or quiche base or finish off cooking
the base of a pastry case on a lower rack. It is also
a gentle heat, good for slow cooking of casseroles in
the middle of the oven or for plate warming.
The Browning and Base heat functions are useful
additions to your oven, giving you flexibility to finish
off items to perfection. With use, you will soon realize
how these functions can combine to extend your
cooking skills.
The Right Hand Oven
The fan in the right hand oven circulates hot air
continuously, which means faster more even cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than a non-fanned
oven.
The right hand fan oven control is at the right hand
end of the control panel.
Turn the oven temperature knob to the temperature
you need.
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then
cycle on and off during cooking.
Both Ovens
Before using for the first time, heat the ovens to
400°F for 30 minutes to dispel manufacturing odours.
Please remember that all cookers vary -
temperatures in your new ovens may differ to those
in your previous cooker.
The shelves should always be pushed firmly to the
back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep all
trays and containers away from the sides of the oven,
as overbrowning of the food may occur.
Cooking high moisture content foods can create a
‘steam burst’, when the oven door is opened. When
opening the oven stand well back and allow any
steam to disperse.
When the oven is on, don’t leave the door open for
longer than necessary, otherwise the knobs may get
very hot.
• Always leave a ‘fingers width’ between dishes on
the same shelf. This allows the heat to circulate freely
around them.
• Cover meat when cooking.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• If you want to brown the base of a pastry dish,
preheat the baking tray for 15 minutes before placing
the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.
Oven shelves
Each oven is supplied with three different shelves.
Steam
When cooking foods with high water content (e.g.
oven fries) there may be some steam visible at the
grille at the rear of the cooktop. This is perfectly
normal.
Oven light
Press the appropriate button to turn on one of the
oven lights.
If one of the oven lights fail, turn off the power
supply before you change the bulb. See the
‘Troubleshooting’ section for details on how to
change an oven light bulb.