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Cooked well on the inside but sticky on the outside
Use less liquid, lower the temperature, and increase the
cooking time.
The pastry sticks to the pan
Grease the pan well and sprinkle it with a dusting of
flour.
I used more than one level and they are not all at the
same cooking point
Use a lower temperature setting. It is not necessary to
remove the food from all the racks at the same time.
Cooking fish and meat
Meat must weigh at least one Kg. (2.2 lbs) to stop it becoming
too dry. When cooking white meat, fowl and fish use low
temperatures. (150°C-175°C). When red meat must be
superficially well-cooked but succulent inside, it is advisable
to start with a high temperature (200-220°C) for a short time,
and then to reduce it at a later point. Generally speaking, the
more meat there is, the lower the temperature and the longer
the cooking time should be. Place the meat in the centre of
the grid and put a spill-tray underneath to catch grease drips.
Insert the grid so that it is in the middle of the oven. If more
heat from below is required, use the 1° bottom shelf. For
tastier roasts, wrap the meat with bacon rashers or dot the
meat with lard and place it in the upper part of the oven.
When some types of food are cooked in the ventilated oven
(duck, rabbit, large fowl) they become too dry; in these cases,
better results are obtained using the combined oven.
Cooking table
The following chart provides Gas Oven Marks approximate
conversions from degrees Fahrenheit to degrees Celsius
(formel known as Centrigrade). This chart can be used for
conversions of recipes which give oven temperatures of “F”
or Gas mark. However do ensure a reduction is made to
temperature and cooking times with Forced Air cooking: -
20°C in every 100°C, ten minutes in every hour.
OVEN TEMPERATURE GUIDE
Gas.
Mark
Description Temperature
Forced Air Oven
Approximate
Settings °C
°C °F
1/4
1/2
COOL
110
121
230
250
90
100
1/2
1
VERY SLOW
121
235
250
275
100
110
1
2
SLOW
135
149
275
300
110
120
2
3
VERY
MODERATE
149
177
300
350
120
145
4 MODERATE 190 375 150
5
MODERATE
HOT
204 400 160
6
7
HOT
218
233
425
450
175
190
8
9
VERY HOT
246
260
475
500
205
210
Before each operation, disconnect the cooker from
the electricity.To assure the long life of the cooker, it must
be thoroughly cleaned frequently, keeping in mind that:
• the enamelled parts and the self-cleaning panels are
washed with warm water without using any abrasive
powders or corrosive substances which could ruin
them;
• the inside of the oven should be cleaned fairly often
while it is still warm using warm water and detergent,
followed by careful rinsing and drying;
• the flame spreaders should be washed frequently with
hot water and detergent taking care to eliminate any
scale;
• in cookers equipped with automatic lighting, the
terminal part of the electronic instant lighting devices
should be cleaned frequently and the gas outlet holes
of the flame spreaders should be checked to make
sure they are free of any obstructions;
• the electric plates are cleaned with a damp cloth and
they should be lubricated with a little oil while they still
warm;
• stainless steel may become marked if it comes into
contact with very hard water or harsh detergents
(containing phosphorous) for long periods of time. After
cleaning, it is advisable to rinse thoroughly and dry. It
is also recommended to dry any water drops;
• in models with glass covers, the covers are cleaned
with hot water and use of rough cloths or abrasives is
to be avoided.
Important: periodically check the wear of the gas hose
and substitute it if there are any defects; we recommended
changing it every year.
Greasing the taps
The taps may jam in time or they may become difficult to
turn. If so, they must be cleaned internally and the grease
replaced.
N.B: This operation must be carried by a technician
authorised by the manufacturer.
Replacing the oven lamp
• Unplug the oven from the mains;
• Remove the glass cover of the lamp-holder;
Cooker routine maintenance and cleaning