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The shelf can be used in three different positions. It has a safety stop to prevent it from being pulled out too far when attending to food. The shelf is removed from the oven by pulling it maximum size of baking tray that should be used is 300mm x 350mm (12” x 14”). TO USE THE TOP OVEN 1. Check that the heat shield is fitted to the shelf. 2. Place the top oven shelf in the chosen position. (refer to cooking chart). 3. Push in and turn the top oven/grill control knob fully anti-clockwise. Sparking will continue until the burner has lit. 4. Turn the control knob clockwise to the required setting. (refer to cooking chart). 5. There is a delay of about one minute whilst the safety device operates before the burner comes on full. 6. To turn off, turn the control knob clockwise to the symbol O. NOTE: It is normal for a slight resistance to be felt when turning the control knob to the oven settings. GUIDANCE ON USING THE TOP OVEN 1. Best results are obtained by pre-heating the oven for about 15 minutes. 2. The tray or dish on which the food is to be cooked, should be pushed to the back of the shelf. 3. Food which is higher than or will rise above 125mm (5”) cannot be cooked in the top oven. 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. TOP 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 1 before selecting the required gas Mark. Shelf position 1 is the highest. Food Gas Mark Shelf Position Approx. Cooking Time and Comments FISH Push dish right to back of shelf. Oily and white fish 5 2 20-30 mins. MEAT AND POULTRY Beef (medium) 4 or 5 3 25-30 mins per lb + 25-30 mins Ham (covered in foil) 5 3 40 mins per lb + 40 mins Lamb 5 3 30-35 mins per lb + 30 mins Pork 5 3 40 mins per lb + 40 mins Chicken 5 3 25 mins per lb + 25 mins Duckling & Goose 5 3 25 mins per lb + 25 mins Turkey 4 3 15-20 mins per lb + 15-20 mins Casseroles 3 3 2-4 hrs. depending on meat used. VEGETABLES Baked jacket potatoes 5 2 11/2 - 2 hrs. PUDDINGS Milk Puddings (500ml/1pt) 3 2 11/2 - 2 hrs. Baked Custard (500ml/1pt) 3 2 45 mins - 1 hr. in bain-marie of cold water. Baked Sponge Puddings 4 2 30 - 45 mins Baked Apples 3 2 45 mins - 1 hr. depending on size Meringue Topped Puddings 1 2 25 mins until tinged with brown Apple Tart (1 x 205mm/8”) 6 2 60 mins Fruit Crumble 5 2 45 - 50 mins If using aluminium foil: 1. Remember it is important to increase the cooking time by one third. 2. Do not allow the foil to touch the sides of the oven. 3. Do not cover the oven interior with foil. 4. Do not cover the oven shelves with foil. TOP OVEN COOKING CHART Food Gas Mark Shelf Positions Approx. Cooking Time and Comments CAKES, PASTRIES AND BISCUITS Small Cakes (16 per tray) 5 2 20 - 25 mins. Victoria sandwich (2 x 180mm / 7”) 4 2 25 - 30 mins. Swiss Roll (3 egg quantity) 6 2 10 - 12 mins. Christmas cake (1 x 205mm / 8”) 2 2 4 - 5 hrs depending on recipe Madeira cake (1 x 180mm / 7”) 4 2 1 hr. Rich Fruit cake (1 x 180mm / 7”) 2 2 21/4 - 21/2 hrs. Gingerbread 3 2 11/2 - 13/4 hrs. Scones - 16 per tray 7 2 12 - 15 mins. Shortbread (1 x 180mm / 7”) 2 2 45 mins. – 1 hr. depending on thickness Biscuits 4-6 2 15 - 25 mins. Shortcrust Pastry 6 2 15 mins. – 1 hr. depending on recipe Rich Short Crust 5 2 20 - 30 mins. Flaky/Puff Pastry 7 2 10 - 30 mins. depending on recipe Choux Pastry 6 2 25 - 35 mins. YEAST MIXTURES Bread - rolls, plait 7 2 or 3 25 - 35 mins Tea breads etc. 5 2 25 - 30 mins MISCELLANEOUS Yorkshire Pudding - small 7 2 20 - 25 mins - large 7 2 30 - 40 mins Meringues 1 3 21/2 - 4 hrs. turn when necessary Soft Margarine – Use the oven settings recommended by the margarine manufacturer and not those indicated on the cooking chart. CARE AND CLEANING Switch off the electricity supply and allow to cool before cleaning the cooker. Clean the cooker regularly and wipe up spills soon after they occur to prevent them from becoming burnt on. Never use biological washing powder, caustic cleaners, harsh abrasives, scouring pads, steam cleaners, aerosol cleaners or oven chemical cleaners of any kind. Before moving your cooker ensure that it is cool and note that it is heavy (approximately 70 kg 155 lbs), so you may require assistance. To move the cooker forward, open the top oven/grill door and with both hands positioned under the roof of the compartment, lift and pull forward. Replace by pushing the cooker backwards. Check that the cooker is level. Take care to ensure that any floor covering is not damaged. MAIN OVEN HEAT CLEAN LININGS The oven back and side linings are coated with a special enamel which has a continuous cleaning action. The higher the oven temperature the mor...

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