Using The Gas Oven; Cooking Chart; Hints And Tips; The Effects Of Dishes On Cooking Results - Electrolux ESOGBR Instruction Booklet

Using the Gas Oven

During cooking, the door should be opened as little
as possible to avoid heat loss, and excessive fuel
consumption.
To ignite the oven gas burner:
1. Press the Gas Oven control knob, turn it to 240
and wait for the flame to come on. This may
take 10-15 seconds. Do not release the knob
until the burner ignites. It is possible to check
the flame through the holes in the bottom of the
oven.
2. Upon ignition, keep the knob pressed for about
5/10 seconds, then release it and turn it to the
required setting.
If the oven burner does not light even after 15
seconds:
1. Release the Gas Oven control knob and turn it
to the "Off position"
2. Open the oven door and wait for at least one
minute before trying to light the oven burner
again.
If the oven burner accidentally goes out, turn the
Gas Oven control knob to the "Off" position and
wait at least one minute before trying to light the
burner again.
Gas Oven Safety Device
The gas oven features a Safety Device ("Thermocouple");
if the flame should extinguish for any reason, the device
will stop the gas flow.

Hints and Tips

Cookware
• Use any oven proof cookware which will withstand
temperatures of 250°C.
• Baking trays, oven dishes, etc. should not be placed
on the oven base.
• Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.

The effects of dishes on cooking results

Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
A Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and base browning.

Cooking Chart

TEMP.
FOOD
(°C)
MEAT & POULTRY
Beef with bone 160
Beef without bone 190
Lamb 160
Pork 175
Chicken 190
Duckling 160
Turkey 150
Casseroles 135
YORKSHIRE
PUDDING
Small 200
Large 200
BAKED 160
VEGETABLES
PASTRY
Fruit Tart 175
Fruit Pie 175
Sausage Rolls 200
Choux Pastry 190
Vol au Vents 200
Jam Tarts 200
PUDDINGS
Egg Custard in a
Bain Marie 135
Pavlova 135
Meringues 135
CAKES
Rich Fruit 150
Cake 8"
Plain Fruit Cake 160
Victoria
Sandwich 175
Madeira Cake 160
Small Cakes 160
Ginger Bread 160
Flapjack 160
YEAST MIXTURES
Bread
1lb Loaves 200
Bread
2lb Loaves 200
Rolls and Buns 200
Tea Rings 190
Scones 200
Shortbread 160
(* ) Change trays over halfway through the cooking time
SHELF COOKING
POSITIONS TIME
2 or 3 20 minutes per lb
+ 20 minutes
2 or 3 25 minutes per lb
+ 25 minutes
2 or 3 20-25 minutes per lb
+ 20-25 minutes
2 or 3 25 minutes per lb
+ 25 minutes
2 or 3 25 minutes per lb
+ 25 minutes
2 or 3 30 minutes per lb
+ 30 minutes
2 or 3 30 minutes per lb
+ 30 minutes
2 or 3 21/2 hours
2 or 3 25 minutes
2 or 3 35 minutes
2 varies according to
the vegetable
2 35 minutes
2 or 3 35 minutes
2 or 3 20 minutes
2 or 3 25-30 minutes
2 or 3 15 minutes
2 or 3 10-15 minutes
2 or 3 1-1 1/4 hours
2 or 3 1 1/2 hours
2 or 3 1 1/2 hours
2 or 3 3 1/2-4 hours
2 or 3 2 1/2 hours
2 or 3 25-35 minutes
2 or 3 1 3/4-2 hours
3 20-30 minutes
3 35-45 minutes
3 20-25 minutes
2 or 3 30-40 minutes
2 or 3 40-50 minutes
2 or 3 15-20 minutes
2 or 3 25-35 minutes
2 or 3 15-20 minutes
2 or 3 (*) 25-35 minutes
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