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Use the following chart as a guide only. Grilling can be started
from cold but for best results preheat for approximately two
minutes. Most cooking is done with the heat on full, but it
may be desirable to reduce it for thicker pieces of meat or
for keeping food warm.
There are 3 shelf positions available for grilling.
Shelf
Position
Food
HIGH
POSITION
Toast, pikelets/crumpets, bacon, thin
sausages, beefburgers, tomato halves,
steak (rare and medium), kippers, gammon,
kidneys and toasted snacks.
CENTRE
POSITION
Toast, toasted snacks, thick sausages,
beefburgers, fish fingers, steak (well done)
and gammon, chops (with heat turned down
for part of cooking time).
LOW
POSITION
Whole fish, fish fillets and fish steaks
(on base of pan). Chicken portions (with
heat turned down for part of cooking time).
For au gratin dishes eg. Macaroni Cheese and meringue
toppings eg. Baked Alaska, place the dish on the oor of the
grill compartment. The base of the grill pan can be used for
warming fruit garnishes on the reduced setting.
Ovens
The two ovens work in the same way, except only the left
hand oven can be controlled with the timer (see Oven Timer
Operation).The oven has different heat zones - the thermostat
settings refer to the temperature on the middle shelf position;
above this shelf it is hotter and below it is cooler.
Two shelves provide ve possible cooking levels enabling
full use of the different temperatures inside the oven.
Each shelf has a safety stop to prevent if from being pulled
out too far when attending to remove food. Shelves are
removed from the oven by pulling them out to the stop and
then lifting them at the front to withdraw.
The baking dish and 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 MAIN OVEN
1. Check that the electricity supply is switched on and the
timer is set to manual mode.
2. Place oven shelves in the chosen positions (refer to
cooking charts).
3. Push in and turn the oven control knob fully anti-
clockwise. Sparking will continue until the burner is lit.
4. Turn the control knob clockwise to the required setting (refer
to cooking chart). There is a delay of about one minute whilst
the safety device operates before the burner comes on full.
5. To turn off, turn the control knob fully clockwise the the
symbol O.
NEVER place dishes over the burner.
An odour may be noticed when rst using the oven - this
should cease after a short period of use.
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 at the gas mark you require for cooking.
ROASTING OF LARGE POULTRY
The maximum weight of poultry that can be accommodated
is 11.5kg (25 lbs) 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
re-heating.
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 rst 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.