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The Ovens
The clock must be set to the time of day before the
right hand fan oven will work. See ‘The Clock’ section
for instructions on setting the time of day.
Turn the oven knob to the temperature you need.
The oven indicator light will glow until the oven has
reached the temperature you selected. It will then cycle
on and off during cooking.
During cooking, food naturally produces steam,
particulary 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.
As this steam can condense to water droplets on the
cool outer trim of the oven, it may be necessary during
cooking to wipe away any moisture with a soft cloth. This
will also help to prevent soiling and discolouration of the
oven exterior by cooking vapours.
The fans in both ovens circulate 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.
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.