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Ignition
Attention: when turning on the oven and
grill burner the oven door has to be
opened.
• Open the oven door and lift the small flap on
the bottom of the oven cavity.
• Hold a lit match or taper to the oven burner.
• Push and turn the oven thermostat control
knob in a anticlockwise direction to the
maximum position 250 degrees C.
• Hold in the knob for approximately 15
seconds to allow the flame failure device to
energise.
• Release the control knob, check that the
burner has ignited correctly.
• Close the flap and the oven door.
If for any reason the flame should extinguish turn
the control knob to the off position.
After a least 1 minute try to re-ignite the oven
following the procedure as above.
212
162
150
175
187
200
225
237
250
Cooking in the Oven
Traditional cooking is made by natural
convection; the heated air circulates on the
principle of ascending and descending draughts.
It is necessary to pre-heat the oven.
All cookers vary and it is important to be
aware of the approximate cooking
temperatures before you use the cooker.
It may be necessary to adjust the temperature to
suit your individual requirements. Only
experience will enable you to determine the
correct setting for your personal requirements.
Hints and Tips
Condensation and steam
When food is heated it produces steam in the
same way as a boiling kettle. The oven vents allow
some of this steam to escape. However, always
stand back from the oven when opening the
oven door to allow any build up of steam or heat
to release.
If the steam comes into contact with a cool surface
on the outside of the oven, e.g. a trim, it will
condense and produce water droplets. This is quite
normal and is not a fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Cookware
Use any ovenproof cookware, which will withstand
temperatures of 250
degrees C.
Oven dishes, etc. should not be placed directly
on the oven base.