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Main Oven Cookery Notes
The oven is fitted with ‘Stay clean’ liners and two rod shelves.
To heat the oven turn the knob clockwise, selecting the require
temperature between 80˚C (176˚F) and 230˚C (450˚F) as recommended
in the temperature chart.The pilot 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 ofthe cooking period their 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 circulaire fan oven heats up more quickly, and generally cooks
food at a lower temperature than a conventional oven, pre-heating
is often unnecessary. However, foods such as bread, scones,
Yorkshire pudding, do benefit from being placed in a pre-heated
oven.
The ‘oven temperature 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˚C.
Unless otherwise indicated in the charts food should be 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.
Since the distribution of heat in the circulaire fan oven is very even,
most foods will cook satisfactorily on any shelf position, but the
shelves should be evenly spaced.
The top oven rod shelf can be used in the main oven when cooking
large quantities of food. Additional shelves can be purchased
through your oven supplier or our Spares department (see Key
Contents, back cover).
Food or utensils should Never be placed directly an the floor ofthe
oven for cooking.
Never use more than 3 shelves in the oven as air circulation will be
seriously restricted. To ensure oven circulation do not use meat
pans larger than 390 x 300mm (15”x12”) 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.
When all three shelves are used to cook large quantities of food for
home freezing or parties, it may be necessary to increase the cooking
times given in the temperature charts by a few minutes,to allow for the
loss of heat due to extra time taken to load the oven, and the larger
mass of food. Baking trays should have an equal gap at either side of
the oven.
Joints ofmeat and whole birds should be defrosted slowly, preferably in
a domestic refrigerator (allowing 5-6 hours per 450g (1 lb), or at room
temperature (allowing 2-3 hours per 450g (1 lb).
26
Oven positions
Temperature
and time
Frozen meat
and poultry