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After a few seconds the
display will revert to show
the time of day.
The ovens can now be
used normally.
The timer can be used to turn just one oven or
both on and off automatically. The start and stop
time must be the same for both ovens but different
cooking temperatures can be set.
If you want to turn one of the ovens on at the
same time as the timer is set for automatic
cooking, you must wait until the timer has turned
on the oven/ ovens first. Then you can adjust
either of them manually in the normal way.
You can set the oven to turn on any time over the
following 24 hour period.
If you want to cook more than one dish, choose
dishes that require approximately the same time.
However, dishes can be ‘slowed down’ slightly
by using small containers and covering them
with aluminium foil, or ‘speeded up’ slightly by
cooking smaller quantities or placing in larger
containers.
Very perishable foods such as pork or fish should be
avoided if a long delay period is planned, especially
in hot weather.
Don’t place warm food in the oven.
Don’t use an oven already warm.
Don’t use if an adjoining oven is warm.
Avoid using wine or beer if there is a delay period,
as fermentation may take place.
To avoid curdling, cream should be added to
dishes just before serving.
Fresh vegetables, which may discolour during a
delay period, should be coated in melted fat or
immersed in a water and lemon juice solution.
Fruit pies, custard tarts or similar wet mixtures on
top of uncooked pastry are only satisfactory if there
is a short delay period. Dishes containing leftover
cooked meat or poultry should not be cooked
automatically if there is a delay period.
Whole poultry must be thoroughly defrosted
before placing in the oven.
Check that meat and poultry are fully cooked
before serving.
Both Ovens
The wire shelves should always be pushed firmly to
the back of the oven.
Baking trays, meat tins et cetera should be placed level
and centrally on the oven’s wire shelves. Keep all trays
and containers away from the sides of the oven, as
overbrowning of the food may occur.
For even browning maximum recommended size
for a baking tray is:-
Main oven 340mm (13
3
/
8
”) by 340mm (13
3
/
8
”).
Tall oven 230mm (9”) by 320mm (12
1
/
2
”).
Cooking high moisture content
foods can create a ‘steam burst’,
when the oven door is opened.
When opening the oven stand
well back and allow any steam
to disperse.
When the oven is on, don’t leave
the door open for longer than
necessary, otherwise the knobs
may get very hot.
• Always leave a ‘fingers width’
between dishes on the same shelf. This allows the
heat to circulate freely around them.
• The Cook & Clean oven liners (see Cleaning your
cooker) work better when fat splashes are avoided.
Cover meat when cooking.
• To reduce fat splashing when you add vegetables
to hot fat around a roast, dry them thoroughly or
brush lightly with cooking oil.
• Sufficient heat rises out of the oven while
cooking to warm plates in the grill compartment.
• If you want to brown the base of a pastry dish,
preheat a baking tray for 15 minutes before
placing the dish in the centre of the tray.
• Where dishes may boil and spill over during
cooking, place them on a baking tray.