Assessments - 1, GPA: 3
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Food or utensils must never be placed directly on the floor of the oven for cooking. MAIN OVEN UTENSILS Do not use: Meat pans larger than 375mm x 300mm (15” x 12”) Baking Trays larger than 325mm x 250mm (13” x10”) TEMPERATURE & TIME When all three shelves are in use to cook large quantities of food, it may be necessary to increase the cooking times given in the temperature charts by a few minutes to allow for the loss of heat due to extra time taken to load the oven, and the larger mass of food. Baking trays should have an even gap around the oven. DO NOT allow young children near to the appliance when the oven is in use as the surfaces get extremely hot. A B C D E F G SETTING THE MAIN OVEN Step 1 Check that the timer (G) is in manual. Place the shelf in the correct position (see Main Oven Temperature Charts in General Information book) Step 2 Select the required cooking temperature using control (F) clockwise (see Main Oven Temperature Charts in General Information book). The pilot light ( ) will immediately come on, and stay on until the oven reaches the required temperature.. The light will then automatically go off and on during cooking as the oven thermostat maintains the correct temperature. Step 3 When the oven has reached the required temperature, place the food on the shelf (positioned as shown in the Main Oven Temperature Charts in General Information book) and close the oven door. Step 4 When you have finished, turn the control knob to the OFF position (O). When you open the oven door during cooking a momentary puff of steam may appear, this is NOT a fault. It is perfectly normal and is the sign of a good door seal. Using The Main Oven For Other Functions “SLOW” SETTING This is used for slow cooking, keeping food warm and warming plates for short periods. Extra care must be taken when warming bone china. Do not place food or plates on the floor of the oven. DO NOT place food or plates directly on the oven floor as this could damage both the oven lining and the plates which are being warmed Some advantages of slow cooking are: The oven stays cleaner because there is less splashing. Timing of food is not as critical, so there is less fear of overcooking. Inexpensive cuts of meat are tenderised. Fully loading the oven can be very economical. Cooking times can be extended in some cases by up to 2hrs. for late-comers. The kitchen stays cooler. OPERATION: 1) Place the prepared food in the main oven and ensure the door is fully closed. 2) Select Slow Cooking temperature by turning main oven temperature control (F) clockwise ensuring the oven door is fully closed. STORAGE AND RE-HEATING OF FOOD 1) If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible. 2) Thaw frozen food completely in the refrigerator before re-heating. 3) Re-heat food thoroughly and ensure it is piping hot before serving. 4) Only re-heat food once. POINTS TO BEAR IN MIND WHEN PREPARING FOOD: 1) Make sure all dishes will fit into the oven before preparing the food. 2) All dishes cooked by the ‘Slow’ setting should be cooked for a minimum of 6 hours. They will 'hold' at this setting for a further hour but marked deterioration in appearance will be noticed in some cases. 3) Joints of meat and poultry should be cooked at fan oven 170oC for 30 mins before turning to the Slow setting. 4) Meat over 2.7 Kg. (6 lbs) and poultry over 2 Kg. (4 lbs 8oz) are unsuitable for the Slow setting. 5) Always stand covered joints on a rack over the meat tin, to allow good air circulation. 6) Pork joints can only be cooked, if by testing with a meat thermometer and internal temperature of at least 88oC is reached. 7) This method is unsuitable for stuffed meat and poultry. 8) Always bring soups, casseroles and liquids to the boil before putting in the oven. 9) When casseroles are used, cover the food first with foil and then the lid to prevent loss of moisture. 10) Always thaw frozen food completely before cooking. 11) Root vegetables will cook better if cut into small even sized pieces. 12) Always adjust the seasoning and thickenings at the end of the cooking time. 13) Egg and fish dishes need only 1-5 hours cooking and should be observed from time to time. 14) Dried red kidney beans must be boiled for a minimum of ten minutes after soaking, before inclusion in any dish. Something Wrong? Before calling a Service Engineer, please check through the following lists. THERE MAY BE NOTHING WRONG. Problem Check Slight odour or small amount of smoke when grill / oven used first time This is normal and should cease after a short period. Nothing Works If you find that the timer display is blank, then it is likely that there is no electricity supply to your oven. Check: (i) That the main cooker wall is switched on (ii) Other appliances, to see if you have had a power cut. (iii) The main circuit breaker for the property Timer Display shows "0:00" with "A" Flashing The power supply to your oven has possibly been interrup...