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8
AUTOMATIC ELECTRIC IGNITION OF THE
OVEN BURNER
Open the oven door, push the oven knob and turn to
the maximum temperature position. Automatically the
ignition spark shoots.
Check through the opening (B) that it has ignited.
Continue to push gas control knob for 1 seconds after
ignition has occurred. If ignition does not occur, turn
gas control knob off, open the warming compartment
door and wait 60 seconds to allow gas to disperse,
then repeat ignition procedure.
MANUAL IGNITION OF THE OVEN BURNER
In the event of power failure or component malfunction,
manual ignition of the oven can be obtained by repeating
the above steps, but instead of pushing ignition button,
placing a lit match at the access hole (B) in the base
plate (g. 8).
USING THE OVEN
Having ignited the oven, the gas control knob should
be adjusted to the desired temperature and then
gently close the door to avoid extinguishing the ame.
Preheat the oven for approximately 15 minutes.Your
appliance’s heat circulation pattern is quite different to
many other cookers. It employs an ingenious, natural,
“Rapid Draught” convection system. Hot air is efciently
circulated through the oven very quickly producing
relatively even heat zoning.
With planning and a clear understanding of your
appliance’s characteristics and capabilities you will
be able to produce superb results and larger than
normal quantities. However in order to obtain maximum
efciency it is useful to remember:
• Cooking times and shelf positions will probably be
different from your previous oven. The size and type
of dishes used will affect cooking times and the use
of aluminium foil will increase cooking times. We
recommend doing a test bake, and comparing the
times in the time and temperature chart to some of
your favourite recipes. Add 10 to 15 degrees C when
cooking larger quantities. Shelves are numbered
from the bottom (g. 1).
• Be sure to remove the enamelled grill tray when the
oven is in use. It is not intended to be used for baking
or roasting purposes and it can interfere with heat
distribution in the oven.
• Slightly more heat is generated from the bottom of the
oven upwards, with the top shelf being the marginally
cooler zone. This is the reverse of other ovens you
may have used and some minor adjustment to your
cooking methods with some dishes may be required.
Most baking would be done on the middle shelves,
with the lower shelves being used for a greater
degree of base browning.
INSTRUCTIONS FOR THE USER
• Always preheat the oven when cooking frozen or
chilled foods.
• Best results are achieved when preparing large
quantities or using two shelves simultaneously by
positioning serves with an "air space" around. More
even cooking can be made possible if two medium
sized baking trays are used per shelf, leaving a 3-4
cm "air space" between the trays and from the trays
to the oven wall. A single larger tray may divert or
block the usual ow of hot air around the oven. When
using two shelves simultaneously allow an "air space"
by leaving one shelf space empty between.
• You can plan batch baking to make the most efcient
use of the hotter and cooler zones, by cooking a
different food requiring slightly different temperature
on each shelf e.g. small cakes and slab cakes, or
two different types of biscuits (refer on «TIME AND
TEMPERATURE CHART FOR COOKER» paragraph
• Light weight, uncoated aluminium trays and pans
are recommended for general cooking. Heavy gauge
and dark coloured utensils do attract extra heat and
may be unsuitable for some foods.
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