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Small Conventional Oven /
Storage and Reheating of Food.
Small Conventional
The small right hand oven is a conventional top and bottom heat oven.
Oven (Right Hand) The oven is supplied with a rod shelf and baking tray.
Operation The heating of the oven is achieved by turning the thermostat control knob
clockwise to the required temperature as recommended in the temperature
charts. The oven neon will immediately come on and will automatically go
off and on during cooking as the oven thermostat maintains the correct
temperature.
It should be noted that at the end of a cooking period there may be a
momentary puff of steam when the oven door is opened. This will disperse
in a few seconds and is a perfectly normal characteristic of an oven with a
good door seal.
The correct positioning of food is indicated on the temperature charts. The
charts are a guide only, giving approximate cooking temperatures and
times. To suit personal taste and requirements, it may be necessary to
increase or decrease temperatures by 10°C.
To turn off. Turn the control knob fully anti-clockwise to the ‘o’ position.
Storage and Reheating
Of Food
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. Thaw frozen food completely 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.
'Cook - Chill Dishes' These should always be placed in a pre-heated oven ideally on the first or
second shelf position. Follow the packet instructions for the cooking time.
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