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9
To fi t the Handyrack,
locate one side of it on
the door bracket.
Then spring the other
side out to clip it onto
the other bracket.
The Main Oven light
Press the button to turn on the oven light.
If the oven light fails, turn off the power
supply before you change the bulb. See the
‘Troubleshooting’ section for details on how
to change an oven light bulb.
‘S’ (Slow) cooking
The ‘S’ setting is a very low temperature for
slow cooking, overnight or while you are out
or at work. The ‘S’ setting can also be used for
keeping food warm.
You can cook on ‘S’ throughout, or use a 30
minute ‘boost’ period at gas Mark 6 and then ‘S’
cook.
When roasting joints, poultry or pot
roasting, always cook at Mark 6 for 30
minutes at the beginning of the cooking
period.
You can ‘S’ cook for periods of 6 to 12 hours.
This technique is particularly useful if you want
to cook a dish overnight or while you are out at
work during the day.
Frozen foods must be thoroughly
thawed out before ‘S’ cooking.
Whole poultry should not be cooked on ‘S’.
Chicken casseroles are fi ne.
Casseroles must be brought to boiling
point on the hotplate immediately before
‘S’ cooking.
Poultry and rolled joints should not be stuffed
before cooking. The stuffi ng should be cooked
separately. Poultry and pork should be cooked
in the top half of the oven, and other meats not
lower than shelf position 4.
A roasting joint should be covered with
cooking foil, or with a roasting bag to
reduce shrinkage and retain juices.
Should further browning be necessary, uncover
the meat and increase the temperature to Mark
4 for a short period.
Cut root vegetables into small pieces
unless cooking whole, e.g. jacket
potatoes.
Cover dishes tightly with a lid or foil to prevent
evaporation and transfer of fl avour.
Once the oven has been loaded and
the ‘S’ setting is in operation resist
the temptation to open the oven door.
Heat will be lost and the cooking time
extended.
A meat thermometer is recommended for
checking that a joint or poultry is suffi ciently
cooked. Insert the probe through the thickest
part of the meat. The temperatures to be
expected are as follows.-
Beef rare 60°C / 140°F
medium 71°C / 160°F
well done 77°C / 170°F
Lamb 82°C / 180°F
Pork fresh 88°C / 190°F
cured 77°C / 170°F
Poultry 90°C / 195°F
Veal 77°C / 170°F