Using The Oven; Oven Temperature Control; Cooking Guidelines - Bailey Approach Advance Owner's Manual

Using the Oven

1. Ensure gas cylinder/supply is connected
and turned on. In the event of a gas smell
turn off at gas cylinder/mains and contact
supplier.
2. To light: open door, push in the control
knob and turn to full rate (240°C). Hold
a lighted match or taper to the burner
and push the control knob in and hold.
The burner should ignite and the control
knob should be held in for 10 - 15 seconds
before release. If the burner goes out,
repeat procedure holding control knob for
slightly longer.
3. For models fitted with spark ignition
the procedure is similar except that the
burner can be ignited by depressing the
ignition button, which is located on the
fascia. Ignition must be carried out with
the door open, and if the burner has not lit
within 15 seconds the control knob should
be released and the oven left for at least 1
minute before a further attempt to ignite
the burner.
4. Place the oven shelf in the required
position and close the door.
5. Set the control knob
temperature. Although the oven heats
up quickly, it is recommended that a 10
minute preheat be allowed.
should be up to full temperature in about
15 - 20mins.
6. To turn off: turn the control knob until the
line on the control knob is aligned with the
dot on the control panel.
7. Shelf: the shelf has been designed to
allow good circulation at the rear of the
oven and is also fitted with a raised bar
to prevent trays or dishes making contact
with the back of the oven. To remove a
shelf, pull forward until it stops, raise at
front and remove. Installation of a shelf is
a reverse of this procedure.
Before first use, heat the oven for
i
about 30 minutes at 200
eliminate any residual factory
lubricants that might impart
unpleasant smells to the meals being
cooked. A non-toxic smoke may occur
when using for the first time so open
any windows and turn on mechanical
ventilators to help remove the smoke.
Always ensure food is properly cooked
prior to serving.

Oven Temperature Control

The temperature in the oven is controlled by
a thermostatic gas tap and is variable over
the range 130°C to 240°C. The temperatures
indicated refer to the centre of the oven and at
any particular setting the oven will be hotter at
the top and cooler towards the base.
The variation between top and centre, and
centre to bottom is approximately equivalent
to required
to one gas mark. Good use can be made of the
temperature variation in that several dishes
requiring different temperatures may be
The oven
cooked at the same time. In this way maximum
benefit can be obtained from the gas used to
heat the oven. Care should be taken not to
overload the oven, adequate spacing being
needed to allow free circulation for heat.
FITTED EQUIPMENT – The Caprice Cooker

Cooking Guidelines

Although the oven heats up quickly, it is
recommended a 10 minute preheat be allowed.
The oven should reach full temperature in 15 -
20 minutes.
Most cookery books give details of the shelf
positions and gas mark settings for each
o C, to recipe. When roasting with aluminium foil care
must be taken that the foil does not impair
circulation or block the oven flue outlet.
Do's and Don'ts
DO Read the user instructions carefully before
using the appliance for the first time.
DO Allow the oven to heat before using for the
first time, in order to expel any smells before
the introduction of food.
DO Clean the appliance regularly.
DO Remove spills as soon as they occur.
DO Always use oven gloves when removing
food shelves and trays from the oven.
DO Check that controls are in the off position
when finished.
DO NOT Allow children near the cooker when in
use. Turn pan handles away from the front so
that they cannot be caught accidentally.
DO NOT Allow fats or oils to build up in the
oven trays or base.
DO NOT Use abrasive cleaners or powders that
will scratch the surface of the appliance.
DO NOT Under any circumstances use the oven
as a space heater.
DO NOT Put heavy objects onto open grill and
oven doors.
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