Owner`s manual

Manual Part No: 930004-01 MD Gas Range - 24 –
Manual Rev No: 1
Users Instructions (cont.)
Cooking identical foods on three different shelves is seldom satisfactory and is not recommended, but
the “cool zone” at the oven bottom can be sometimes used for slow casseroles, whilst general and
specialised cooking is carried out on the two shelves.
The following cooking chart is for guidance on thermostat settings. Make a note of the settings you find
most acceptable.
Usage and Method Products Thermostat Setting
High Temperature Roasting Meat or Poultry 6 or 7
Low Temperature Roasting Meat or Poultry 3
High Temperature Baking Bread or Scones 8
Medium Temperature Baking Queen Cake sponge 5
Low Temperature Baking Slab Cake 2
Puff Pastry 8
Flaky Pastry 7
Hot Water Pastry (Pork Pies etc) 4
Shortcrust Pastry 6
Pastry
Plate Tarts 6
Milk Pudding 3 Puddings
Baked Custard 3
Cleaning the Equipment:
It will be found that it takes less time and effort if appliances are cleaned every day, particularly while
they are still warm and before grease or spillage’s are burnt on.
PROPRIETARY OVEN CLEANER MUST BE USED WITH CARE. THEY ARE HIGHLY CORROSIVE AND MAY
CAUSE DAMAGE TO SURFACES AND COMPONENTS.
Solid Top Hotplates
Wipe the solid top hotplate sections clean while they are still warm - use a grease absorbing material.
DO REMOVE GREASE AND SPILLOVERS BEFORE THEY BURN ON.
If the equipment is to be out of service for any length of time apply a thin coating of cooking oil to each
section in order to prevent rust forming. Clean off before using the appliance again.
Once a month remove the solid top sections and clean out all the accumulated debris from the cavity
below the sections.
DO NOT DISTURB THE PILOT ASSEMBLY OR THE FFD PROBE.
Brush the burner clean of carbon dirt using a dry bristle brush.
DO NOT USE WATER OR A LIQUID CLEANER ON THE BURNER.