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Hints and Tips
Condensation and Steam
When food is heated it produces steam in the same way
as a boiling kettle. The oven vents allow some of this
steam to escape. However, always stand back from
the oven when opening the oven door to allow any
build up of steam or heat to release.
If the steam comes into contact with a cool surface on
the outside of the oven, e.g. a trim, it will condense and
produce water droplets. This is quite normal and is not a
fault with the oven.
To prevent discolouration, regularly wipe away
condensation and also soilage from surfaces.
Storage Drawer
The storage drawer is located underneath the oven
cavity.
During cooking the storage drawer may become
hot if the oven is on high for a long period of time,
therefore flammable materials such as oven gloves,
tea towels, plastic aprons etc. should not be
stored in the drawer.
Oven accessories such as baking sheets, will also
become hot, therefore care should be taken when
removing these items from the drawer whilst the
oven is in use or still hot.
Using the Gas oven
Oven safety device
The cooker features a thermocouple; if for any reason
the flame should extinguish, the device will stop the gas
flow.
To ignite the oven gas burner:
1. Open the oven door.
2. Push the electric ignition button which is marked
with a little spark (
3. At the same time press the oven control knob and
turn it anti-clockwise until the maximum
temperature ("240") is reached.
4. Firmly press the oven control knob for
approximately 5 seconds, until the safety valve
automatically keeps the oven burner lit.
5. Release the control knob and then gently close the
oven door. To adjust the temperature, turn the knob
to the required setting after a few minutes.
If the oven burner accidentally goes out, turn
the oven knob to " " and wait at least 1
minute before trying to light the burner
again.
).
Cookware
•
Use any oven proof cookware which will withstand
temperatures of 250°C.
•
Baking trays, oven dishes, etc. should not be placed
directly against the grid covering the fan at the back
of the oven, or placed on the oven base.
•
Do not use baking trays larger than 30 cm x 35 cm
(12 in x 14 in) as they will restrict the circulation of
heat and may affect performance.
The effects of dishes
on cooking results
Dishes and tins vary in their thickness, conductivity,
colour, etc. which affects the way they transmit heat to
the food inside them.
A Aluminium, earthenware, oven glassware and bright
shiny utensils reduce cooking and base browning.
B Enamelled cast iron, anodized aluminium,
aluminium with non-stick interior and coloured
exterior and dark, heavy utensils increase cooking
and base browning.
7
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