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10
The Tall Oven (electric)
The clock must be set to the time of day
before the ovens will work. See ‘The Clock’
section of these instructions for how to set
the clock.
Before using for the fi rst time, to dispel
manufacturing odours turn the oven to
230°C and run for an hour. To clear the
smell make sure the room is well ventilated
to the outside air, by opening windows or
turning on a cooker hood for example. We
recommend that people with respiratory or
allergy problems should vacate the area for
this brief period.
1
Turn the oven knob to the temperature you need.
2
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then
cycle on and off during cooking.
3
When cooking foods with high water content (e.g.
oven chips) there may be some steam visible at
the grille at the rear of the hotplate. This is perfectly
normal.
4
The fan in the oven circulates hot air continuously,
which means faster more even cooking.
The recommended cooking temperatures for a
fanned oven are generally lower than a non-fanned
oven.
5
The fan only setting. The fan circulates air inside
the oven but the heating element is not turned on.
This setting is useful for defrosting small quantities
frozen foods.
Whole chickens and large joints of meat should
be defrosted in the refrigerator. Do not defrost in a
warm oven or whilst the adjoining oven is hot.
When the oven is on, don’t leave the door open
for longer than necessary, otherwise the knobs
may get very hot.
Cooking high moisture content foods
can create a ‘steam burst’, when the
oven door is opened. When opening
the oven stand well back and allow any
steam to disperse.
The wire shelves should always be pushed
fi rmly to the back of the oven.
Baking trays meat tins etcetera should be placed
level centrally on the oven’s wire shelves. Keep
all trays and containers away from the sides
of the oven, as overbrowning of the food may
occur.
For even browning, the maximum recommended
size of a baking tray is 230mm (9”) by 320mm
(12
1
/
2
”) for the Tall oven and 325mm (12
3
/
4
”) by
305mm (12”) for the Main oven.
• Always leave a ‘fi ngers width’ between dishes
on the same shelf. This allows the heat to
circulate freely around them.
• To reduce fat splashing when you add
vegetables to hot fat around a roast, dry them
thoroughly or brush lightly with cooking oil.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.