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RATING PLATE
Record the model, product and serial numbers of
your cooker on the back cover of this instruction
book for future reference. These numbers can be
found on the rating plate on the lower front frame of
the cooker upon opening the oven door.
The cooker must be protected by a suitably rated
fuse or circuit breaker. The rating of the cooker is
given on the rating plate.
Wipe over the base of the ovens with a soft cloth and
hot soapy water and wash the grill and oven furniture
before use.
We suggest that you run the oven elements for 10 -
15 minutes at 220°C to burn off any residue from
their surfaces.
The procedure should be repeated with the grill for
approximately 5 - 10 minutes.
During this period an odour may be emitted, it is
therefore advisable to open a window for ventilation.
WHEN FIRST SWITCHING ON
The timer must be set to manual before the ovens
can be operated. See pages 36 and 39. This must
be done whenever the cooker is switched off at the
wall or when there has been a power failure.
If the oven indicator neons do not glow when the
controls are switched on, it is most likely that the
timer is set for automatic cooking.
ABOUT CONDENSATION AND STEAM
When food is heated it produces steam in the same
way as a boiling kettle does. The oven is vented to
allow some of this steam to escape. However,
always stand back from the cooker 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 cooker, e.g. a trim, it will
condense and produce water droplets. This is quite
normal and is not caused by a fault on the cooker.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
COOKWARE
Baking trays, oven dishes etc., should not be placed
directly against the grid covering the fan at the back
of the oven.
Do not use baking trays larger than 30cm x 35cm
(12" x 14") as they will restrict the circulation of heat
and may affect performance. Advice on the effect of
different materials and finishes of bakeware is given
in 'Hints and Tips' in the appropriate oven section.
THE TRIVET
When roasting do use the trivet in the meat tin. Fat
and meat juices will drain into the meat tin below and
can be used to make gravy. The trivet also prevents
splashes of fat from soiling the oven interior.
N.B. The meat tin should not be placed on a heated
hotplate as this may cause the enamel to crack.
THE SHELF POSITIONS
Recommended shelf positions have been shown in
the cooking chart on page 30.
If not fitted correctly the shelf will lie at an angle and
the safety stop will not be effective. To ensure that
the shelf has the correct side uppermost, the wire
stringers which make up the shelf should lie on top of
the surrounding frame.
15
GENERAL NOTES ON USING THE OVENS