Conventional Oven - Belling Cookcenter Series Installation & User's Instructions

To use the oven
Cold start
cooking
Roasting of
large poultry
26

Conventional Oven

The oven has different heat zones – the thermostat settings refer
to the temperature on the middle shelf; above this shelf it is hotter
and below it is cooler. Two straight shelves provide six possible
cooking levels enabling full use of the different temperatures
inside the oven.
Each shelf has a safety stop to prevent if from being pulled out
too far when attending to food. Shelves are removed from the
oven by pulling them out to the stop and then lifting them at the
front to withdraw.
1 . Check that the electricity supply is switched on.
2 . Place oven shelves in the chosen positions (refer to cooking
c h a r t s ) .
3 . Push in and turn the oven control knob fully anti-clockwise.
Sparking will continue until the burner is lit.
4 . Turn the control knob clockwise to the required setting (refer
to cooking chart). There is a delay of about one minute
whilst the safety device operates before the burner comes
o n f u l l .
5 . T o turn off, turn the control knob fully clockwise to the
o
symbol .
Never place dishes on the oven base over the burner.
An odour may be noticed when first using the oven – this should
cease after a short period of use.
Anything requiring long slow cooking such as casseroles and rich
fruit cakes can be put into a cold oven. Satisfactory results can also
be obtained with creamed mixture, rich pastries or yeast mixtures,
but for perfection we recommend preheating the oven for about
15 minutes.
The maximum weight of turkey that can be accommodated is
25lbs (11.5kg) provided it is of suitable shape.
It is important to check that the bird DOES NOT overhang the
burner at the back of the oven.