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Фрагмент инструкции
Most cooking is done with the heat on full, but it may be necessary after sealing the food to reduce the heat as required. For au gratin dishes eg. Macaroni Cheese and meringue toppings eg. Baked Alaska, place the dish on the floor of the grill compartment. The base of the grill pan can be used for warming fruit garnishes on the reduced setting. NOTE: Strong detergents used in dishwashers may damage the grill pan grid finish; clean in soapy water as described in CARE AND CLEANING section. Always ensure that the grill pan handle is correctly fitted to the grill pan. Oven To Use The Oven Relighting the burner The oven has different heat zones – the thermostat settings refer to the temperature on the middle shelf; above this shelf it is hotter and below it is cooler. Two shelves enable full use of the temperatures inside the oven. Each shelf has a safety stop to prevent if from being pulled out too far when attending to food. Shelves are removed from the oven by pulling them out to the stop and then lifting them at the front to withdraw. The grill pan without the handle can be used in the oven. The maximum size of baking tray that should be used is 300mm x 330mm (12” x 13”). 1. Place oven shelves in the chosen positions (refer to cooking charts). 2. Press the ignition button and then push in and turn the oven control knob fully anti-clockwise. Continue to press the ignition button until the spark lights the gas. 3. Turn the control knob clockwise to the required setting (refer to cooking chart). There is a delay of about one minute whilst the safety device operates before the burner comes on full. 4. To turn off, turn the control knob fully clockwise the the symbol O. Never place dishes on the oven base over the burner. An odour may be noticed when first using the oven – this should cease after a short period of use. In the event of the burner flames being accidentally extinguished, turn off the burner control and do not attempt to re-ignite the burner for at least one minute Oven Cold Start Cooking Roasting of Large Poultry Storage and Re-heating of Food ‘Cook Chill’ Dishes Aluminium Foil Anything requiring long slow cooking such as casseroles and rich fruit cakes can be put into a cold oven. Satisfactory results can also be obtained with creamed mixture, rich pastries or yeast mixtures, but for perfection we recommend preheating the oven for about 15 minutes. The maximum weight of poultry that can be accommodated is 8 kg (18 lbs) of suitable shape. It is important to check that the bird DOES NOT overhang the burner at the back of the oven. It is vitally important to strictly adhere to the basic principles of food handling and hygiene to prevent the possibility of bacterial growth. 1. If food is to be frozen or not served immediately, cool it in a clean container as quickly as possible. 2. Completely thaw frozen food in the refrigerator before reheating. 3. Re-heat food thoroughly and quickly either on the hotplate or in a hot oven, Mk. 6, and then serve immediately. 4. Only re-heat food once. These should always be placed in a pre-heated oven ideally on the first or second shelf position. Follow the packet instructions for cooking time. If using Aluminium Foil: 1. Remember that it is important to increase the cooking time by one third. 2. Never allow the foil to touch the sides of the oven. 3. Never cover the oven interior with foil. 4. Never cover the oven shelves with foil. Oven Cooking Chart The following times and setting are for guidance only. You may wish to alter the setting to give a result more to your satisfaction. When a different setting to that shown below is given in a recipe, the recipe instructions should be followed. Allow 15 minutes preheat for best results. Always turn the thermostat knob to Mark 9 before selecting the appropriate Gas Mark. Shelf position 1 is the highest. Food Gas Mark Shelf Position Approx. Cooking Time and Comments Fish Oily and white fish 3 or 4 4 25-60 mins. depending on recipe Meat and Poultry Beef 4 or 5 4 25-30 mins per 450g (1lb) + 25 mins. extra Ham 5 4 40 mins per 450g (1lb) covered in foil plus 40 mins. extra Lamb 5 4 30 mins per 450g (1lb) + 30 mins extra Pork 5 4 40 mins per 450g (1lb) + 40 mins extra Chicken 5 4 25 mins per 450g (1lb) + 25 mins extra Duckling & Goose 5 4 25 mins per 450g (1lb) + 25 mins extra Turkey 4 or 5 4 or 5 15-20 mins per 450g (1lb) + 20 mins Casseroles 3 3 or 4 2-6 hrs. depending on cut of meat Vegetables Baked jacket potatoes 4 or 5 3 11/2 - 3 hrs. until soft, depending on size Puddings Milk Puddings (500ml/1pt) 3 4 13/4 - 21/2 stand dish on baking tray and started with warm milk Baked Custard (500ml/1pt) 3 4 45-60 mins. bain-marie Baked Sponge Puddings 4 3 40 - 50 mins Baked Apples 3 3 30-45 mins depending on type and size of apples Meringue Topped Puddings 1 3 or 4 15 mins or until “tinged” with brown Apple Tart (1 x 205mm/8”) 6 2 45-60 mins Fruit Crumble 5 2 35 - 45 mins Oven Cooking Chart Food Gas Mark Shelf Positions Approx. 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