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UsInG tHe MAIn oVen - conVentIonAl GAs
UsInG tHe MAIn oVen
To ignite, see IGnItIon PRoceDURe
page.
After igniting the oven burner, always turn
the oven burner control knob to the maxi-
mum control knob setting and then turn
down to the desired temperature setting.
To turn off, turn the control knob to the
off
position.
notes:
As part of the cooking process, hot air
is expelled through a vent at the top of
the oven(s). When opening the oven
door, care should be taken to avoid any
possible contact with potentially hot air,
since this may cause discomfort to people
with sensitive skin. To open the door, we
recommend that you hold the underneath
of the oven door handle.
Preheating
Preheat the main oven for 15 minutes.
If you are not preheating the oven, the
cooking times in the baking guides may
need to be extended, as they are based
on a preheated oven.
The oven must be preheated when
reheating frozen or chilled foods, and
we recommend preheating for yeast
mixtures, batters, soufflés and whisked
sponges.
Put the oven shelves in the position re-
quired before preheating the oven.
Zones of heat
The temperature at the centre of the oven
corresponds with the selected tempera-
ture setting and is slightly higher towards
the top of the oven and slightly lower to-
wards the oven base. These zones of heat
can be useful as different dishes requiring
different temperatures can be cooked at
the same time, when more than one shelf
is used.
The temperature at the oven base is suit-
able for cooking baked vegetables, baked
fruit, milk pudding etc, and for warming
bread rolls, soup, coffee, or ovenproof
plates and dishes.
If you find that over a period of time, the
oven becomes hotter when used at a par-
ticular temperature, the thermostat may
need to be replaced.
Oven light (if fitted)
Press the oven light button
facia panel. If there is no light button the
oven light will come on when the oven
control is operated.
oVen FURnItURe
Baking tray and roasting tins
For best cooked results and even brown-
ing, the maximum size baking trays and
roasting tins that should be used are as
follows;
Baking tray
350mm x 330mm
Roasting tin
370mm x 320mm
Position baking trays and roasting tins on
the middle of the shelves, and leave five
clear shelf positions between shelves, to
allow for circulation of heat.
oven shelves
Extra shelves may be ordered from your
local supplier.
The oven shelf must be positioned with
the up-stand at the rear of the oven and
facing upwards.
sloW cookInG
Make sure that frozen foods are thorough-
ly thawed before cooking.
Do not slow cook joints of meat or poultry
weighing more than 2¼kg/4½lb.
Always use the top half of the oven for
slow cooking.
on the
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