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The main oven is fitted with a safety device that will
cut off the gas supply to the burner if the flame has
been extinguished for any reason. Each time the
main oven is used, the safety device has to be
activated by pushing and holding in the control knob
for 3 seconds after the gas has lit.
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 five 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 food. Shelves
are removed from the oven by pulling them out to
the stop and then lifting them at the front to
withdraw.
The maximum size of baking tray that should be
used is 325mm x 350mm (13" x 14").
TO USE THE MAIN OVEN
1. Place the oven shelves in the appropriate positions
(refer to cooking charts).
2. Press in the ignition button and then push in and turn
the control knob fully anti-clockwise. Continue to push
in the control knob for a further 3 seconds after the
gas has lit to allow time for the safety device to ope-
rate. 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).
4. To turn off, turn the control knob fully clockwise the
the symbol O.
If for any reason the oven burner has not lit after 15
seconds, turn the control knob to the OFF position.
Leave the main oven door open and wait for at least
1 minute before attempting to light the burner again.
Never place dishes over the burner.
An odour may be noticed when first using the oven -
this should cease after a short period of use.
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.
Main Oven
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 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.