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9
The Ovens
The clock must be set to the time of day before the ovens
will work. See the following section on ‘The Clock’ for
instructions on setting the time of day.
References to ‘left-hand’ and ‘right-hand’ ovens apply as
viewed from the front of the appliance.
Both ovens are gas ovens.
Note: Please remember that all cookers vary so temperatures
in your new ovens may dier to those in your previous
cooker.
The Gas Oven
The two ovens in your cooker use our special ‘Heatow’
system.
As the oven burner is not hidden under the oven base you
will see the burner ames at the back of the oven (Fig. 2.19).
This is perfectly normal.
Dishes cooking on the central shelf will cook at the
temperature indicated on the knob (Fig. 2.20).
Dishes placed above the central position will be cooked
at approximately 10 °C higher, dishes cooked below
approximately 10 °C lower (Fig. 2.21). You can therefore cook
dishes requiring dierent temperatures at the same time.
‘S’ (Slow) Cooking
The ‘S’ setting (Fig. 2.22) is a very low temperature for slow
cooking, overnight or while you are out or at work. The ‘S’
setting can also be used for keeping food warm.
You can cook on ‘S’ throughout, or use a 30 minute ‘boost’
period at gas mark 6 and then ‘S’ cook.
When roasting joints, poultry or pot roasting, always cook at
gas mark 6 for 30 minutes at the beginning of the cooking
period.
You can ‘S’ cook for periods of 6 to 12 hours. This technique
is particularly useful if you want to cook a dish overnight or
while you are out at work during the day.
Frozen foods must be thoroughly thawed out before
‘S’ cooking.
Whole poultry should not be cooked on ‘S’. Chicken
casseroles are ne.
Casseroles must be brought to boiling point on the hotplate
immediately before ‘S’ cooking.
DO NOT stu poultry and rolled joints before cooking.
The stung should be cooked separately. Poultry and pork
should be cooked in the top half of the oven, and other meats
not lower than shelf position 4.
A roasting joint should be covered with cooking foil or with a
roasting bag to reduce shrinkage and retain juices.
Should further browning be necessary, uncover the meat and
increase the temperature to gas mark 4 for a short period.
Cut root vegetables into small pieces unless cooking whole,
e.g. jacket potatoes.
ArtNo.323-0003 Bray gas oven burner flame
ArtNo.323-0004 Gas ovens shelves 1
ArtNo.323-0004 Gas ovens shelves 1
Fig. 2.19
Fig. 2.20
Fig. 2.21
Fig. 2.22
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