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The base of the oven is quite a lot cooler. You can make use of these heat zones when you are cooking foods requiring different temperatures all at the same time. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap the trays during cooking or you can remove the top tray when the food is cooked and move the lower tray to the higher shelf to finish cooking. Preheating You do not need to preheat the oven when casseroling and so on. Preheat the oven for baking or when you are cooking sensitive food such as Yorkshire puddings, souffles and yeast mixtures. When you are cooking or reheating frozen or chilled food read the instructions on the packing. When you need to preheat the oven, we recommend you do so for 20 minutes. Oven Shelves You can slot the oven shelves in any of five positions. Positions are counted from the top downwards. For safety the shelf will only pull out so far. If you want to remove a shelf completely pull it forward as far as it will go, raise the front edge and lift it out. To put the shelf into a different position keep the front edge raised, slot the shelf on to the runner, lower the front edge and slide the shelf in. e v . e h . 11 . L Y R I C 5 5 G 2 Theov. Baking trays and dishes For your safety Never place cooking dishes, trays and so on over the oven burner. This will damage the cooker as well as the ovenware and possibly the floor covering underneath the cooker. Leave a gap of 13mm (.") between all dishes and the sides of the oven so the heat can circulate properly. Do not push dishes too far back as food will burn if it overhangs the burner flames. For the best results from your oven we recommend that you use a baking tray which is 310mm (12") square. If you use a tray or tin which is larger than this, you may need to turn it round during cooking. Place single dishes on the centre of the shelf. You may need to turn large items around during cooking. Roasting For best results we recommend open roasting using minimal fat or oil to prevent splashing. It is not necessary to cover meat or poultry or wrap food in foil when roasting as this restricts the circulation of heat and will lead to extended cooktimes. If you are using a roasting bag or cover chicken breast with foil, be prepared to allow an extra 10 - 15 minutes for each 1/2kg (1lb). When cooking large items such as turkeys, the use of foil may be required to prevent the breast becoming dry before the rest of the bird is fully cooked. Condensation Condensation may form on the cooker. This is quite normal and nothing to worry about. The condensation forms when heat and moisture are present, for example during cooking. Whenever possible try to make sure that food which contains a lot of moisture for example casseroles are covered. If you do notice any condensation, wipe it up straight away. 12 13 Oven cooking chart These instructions are for cooking in the oven after it has been pre-heated for 20 minutes. If you are cooking more than one tray of similar items, for example cakes or biscuits, swap during cooking or you can take the top tray out of the oven when the food is cooked and move the lower to finish cooking. Always leave at least one shelf position between shelves to allow heat to circulate. The recommended shelf positions give the best results. Put the dishes in the centre of the shelf. You can change the gas marks and cooking times to suit your own tastes. It is important to check that food is piping hot before serving. GasShelfApproximateFood mark position cooking time Roasting meat: Beef 5 4 Rare: 20 mins. per .kg (1lb) and 30 mins. Medium: 25 mins. per .kg (1lb) and 25 mins. Well Done: 30 mins. per .kg (1lb) and 30 mins. Lamb 5 4 Medium: 25 mins. per .kg (1lb) and 25 mins. Well Done: 30 mins. per .kg (1lb) and 30 mins. Pork and Veal 5 4 Medium: 30 mins. per .kg (1lb) and 30 Well Done: 35 mins. per .kg (1lb) and L Y R I C 5 5 G 2 Thoroughly thaw frozen Ove . cookin . char . Ove . cookin . char . GasShelfApproximateFood mark position cooking time Poultry: Chicken5420 mins. per . kg (1lb) and 20 mins. Turkey below 4.5kg (10lbs) 4425 mins. per . kg (1lb) and 25 mins. over 4.5kg (10 lbs) 44 or 515 mins. per . kg (1lb) and 15 mins. Duck and duckling 5 4 25 mins. per . kg (1lb) Stuffed poultry Cook as above but calculate weight including stuffing. Thoroughly thaw frozen joints before cooking them. The times given above are for open roasting in a preheated oven. If you cover the food with foil or a lid you should allow an extra 10 - 15 minutes cooking time for each . kg (1lb) . Yorkshire pudding - large 7225 - 30 mins. individual - 7 2 15 - 25 mins. Cakes: Christmas cake (8") 244-5 hoursRich fruit 180mm (7") 242.-2. hours 205mm (8") 242.-2. hours Madeira, 180mm (7") 441 hourSmall cakes52 & 415-25 mins. Scones72 & 410-20 mins. Victoria sandwich 180mm (7") 42 & 420-30 mins. 205mm (8") 4 2 & 4 20-35 mins. L Y R I C 5 5 G 2 14 15 GasShelf ApproximateFood mark position cooking time Pastries: P...