Installation Connection fo the electricity supply must be made by a competent -electrician; -using -a--suitable -double pole switch. Ensure that the cooker is standing level. Leveling feet are fitted to the cooker to accommodate uneven floors. WARNING THIS APPLIANCE MUST BE EARTHED. Positioning the Cooker Allow an air gap of at least 20 mm between the ocker and adjacent cabinets, walls etc. This will also give extra space when moving the cooker for cleaning. Rollers are fitted to the rear.
The Hob The Hotplates The cooker is fitted with 2 nominal 180 mm {7"} radiant hotplates {1-B kw), and 2 nominal 150 mm (8"} radiant hotplates {10 kwi. The Reflects-savers These are specially designed and situated beneath each hotplate. Together with the lower rated hotplate elements as described above, they provide more efficient and economical hob cooking. The reflects-savers must be kept clean and in position at all times during cooking.
Use of the Hob The hotplates give rapid heat and are fast boiling. The control switches provide a very flexible control from slow simmer 1o fast boil. The highest number is the hottest setting. These switches have intermediate positions. The numbers do not denote any set temperature, but after using the hob a few times no difficulty will be experienced in selecting an appropriate setting.
“Grill To operate the grill turn the gill control clockwise from the "0’ position to bring the full element into operation for general use, For grilling and teasing, the control should normally be turned ta 5 for initial per-heating of 3 minutes and then adjusted as necessary, The per-heating may be increased to 8-12 minutes when flash grilling blue, rare or medium steaks, The grill pan is supplied with a removable handier.
Oven R Fig. 5 1. The oven door should be opened by pulling at the top right hand corner and closed by a gentle push. 2. Before switching the oven ON, arrange the shelves in position. Both shelves are reversible, providing a variety of positions when placed high or low on the runners. The runners are numbered from the bottom upwards. in addition non-critical dishes can be cooked on the floor of the overt. 3. Set the oven control dial to the required temperature.
Cleaning THE ELECTRICITY SUPPLY MUST BE SWITCHED OFF BEFORE CLEANING, Al exterior surfaces are hard wearing, easily cleaned and impervious to all normal heat and spillage encountered during cooking. To keep the exterior in spotless condition, wipe after use with a warm soapy cloth. Vitreous maiden can be chipped by a hard blow and reasonable care should be exercised. When removing parts of the cooker for cleaning, we recommend that they are not subjected to thermal shock, Le.
Tao raise the hob The hob i hinged to facilitate easy cleaning of the spillage tray, and the removal of the reflects-savers. Raise the hob and secure in an upright position by means of the support arm. Cleaning of the under side of the hob spillage tray and removal of reflects-savers can now be carried out.
Cleaning the Oven ‘STAY-CLEAN" EVEN LININGS comprising roof and side panels have been fitted to this oven. For instructions for cleaning these panels see ‘Care of Stay-Clean” i any spillage drops onto the vitreous enamel base panel, normal oven cleaners may be used tc remove it. We recommend the following sequence of removal of the linings to avoid damage. 1. Shelves 2. Sides, these should be lifted clear of the oven side Supports. 3. Roof This order should be reversed when replacing.
In order to ensure that the liners retain their Stay-Clean properties and give years of excellent service, it may be worthwhile understanding the following points— Couching To minimize oven silage 1. Cook at the recommended temperatures. Higher temperatures during roasting will increase silage. Try cooking at lower temperatures for an increased length of time, you will save energy and often the joint is more tender. 2.
Auto-Rotisserie Main Oven (Optional extra) Model 2046 Maximum sizes and weights: Poultry e.g. turkey, goose, capon (trussed, vane ready 43-5 kg (10-10% 1} Meat e.g. beet, lamb, pork, veal (boned and rotted: 5-6 kg {11-12 1b) All meat should be wiped with a damp cloth and trimmed of any surplus fat or gristle etc. It should then be placed on the spit as follows to ensure satisfactory operation of the unit. 1.
Kebab Cookery This illustration shows the rotisserie assembled for skewer or kebab cooking. The hooding forks are removed from the spit and replaced by conical discs ‘A’ and 'B’. The points of the loaded skewers are inserted into the holes on disc ‘A’ and the ‘safety pin’ handles are clipped into the sockets of disc 'B’, making sure that they wiki not foul the supporting frame when rotating.
Oven Cooking Chart COOKING FOOD SHELF POSITIONS TEMPERATURES (°C) Biscuits 4 iow, or 2 high 190-200 Bread 2 high 220-230 Casseroles 2 high 150 Cakes Malt and Queen 2 fow, or 4 low 190210 Sponges low, or 4 low 180 Madeira 2 high 180 Rich Fruit 2 high 180 Christmas 2 low 160 Meringues low 100 Fish low 180-190 Fruit Pie 2 high 220 Fruit Crumbier 2 high 220 Milk Puddings 1 1 high 160 Pastry: Chou Shortcrust Depending on dish Depending.
Instructions for cooking a complete meal in the main oven Many people today like to cook meat at comparatively fow temperatures. When these lower temperatures are used the joint is often more tender; also there is very little splashing of fat on to the oven interior during cooking. When a ‘Full Meal’ including a joint, roast potatoes, fruit pie and Yorkshire Pudding is required, cooking times may vary slightly according 1o the thickness of the joint and how ‘well done’ one likes the meat and potatoes, etc.
1 I, THORN EMI Domestic Electrical Appliances {International) Limited New Lane, Savant, Hans PO3 2NH Pt. No.
