Pastry: Choux Eclairs, Profiteroles shelves are 130-140190-200190-200 170-180 1. - 2h 40 - 45 30 - 35 20 - 30 Shortcrust Flaky/Puff Pies Mince Pies evenly 210-220 190-200 25 - 40 15 - 20 Meat Pies 190-210 25 - 35 Quiche, Tarts, Flans Roasting Meat, Poultry Scones spaced 180-210 160-180 210-220 25 - 45 See roasting chart 8 - 12 Shepherd’s Pie Souffles when more 190-200 170-180 30 - 40 20 - 30 Vegetables: Baked Jacket Roast Potatoes than one is 180-190 180-190 1 – 1.h 1 – 1.h Yorkshire Puddings: L

EMC Directive 89/336/EEC. CE Marking Directive 93/68/EEC 2 CONTENTS Technical Details .................................................................................................................................... 2 Contents .................................................................................................................................................. 3 Preface .................................................................................................................

19 Uses of the Fan Oven ..................................................................................................................... 19 Selecting the Fan Oven .................................................................................................................. 19 Things to Note ................................................................................................................................. 19 To Fit the Main Oven Shelves .....................................

CONTROL PANEL INDICATOR NEONS These lights indicate whether the ovens are switched on. The neons also indicate when the set temperature has been reached. They will turn on and off during use to show that the temperature is being maintained. If the neons do not operate as the instructions indicate the controls have been incorrectly set. Return all controls to zero and re-set following the instructions for the required setting. THE COOLING FAN FOR THE CONTROLS The cooling fan will always come on w

6 During Operation ............................................................................................................................ 6 After Use ......................................................................................................................................... 7 General ........................................................................................................................................... 7 Introduction .........................................