Lighting The Burner
CHECK THE WATER STOPCOCK IS TURNED ON
AND THE COMPARTMENT CONTAINS WATER.
The gas tap knob must be pressed in slightlybefore it
will turn.
To Light Pilot
1. Open base cabinet door.
2. Press knob in and turn to ignition symbol (see
Figure 2).
3. Press knob fullyin and hold there.
4. Press igniter knob fullyin and check that spark has
lit pilot - an inspection glass is provided in the inner
front panel. If pilot does not light, release igniter
knob and press in again.
5. With pilot lit, continue to hold tap knob in for a
further 20 seconds then release. If pilot goes out,
repeat 3, 4 and 5.
To Light Main Burner
6. With pilot lit, turn burner tap to full on position
(large flame symbol - see Figure 2). Check burner
lights from pilot.
7. Close base cabinet door.
3. COOKING HINTS
Heating Up
With burner lit, close compartment door. Allow oven
to heat up with burner full on for 20 to 30 minutes until
steam is rapidlyescaping from top vent. The oven is
now readyfor use and burner tap should be turned
back to economyposition (small flame symbol - see
Figure 2) until food is readyto be loaded.
Cooking
a) Load with food as required. It is preferable to
spread load over several shelves rather than
concentrate on one shelf.
b) Close compartment door. Turn burner tap full on.
c) When steam is again escaping rapidlyat vent, turn
burner down to maintain cooking without undue
waste of steam.
Food Loading
A maximum of 45kg of potatoes can be cooked,
spread evenlyover six containers.
A maximum of 20kg of steamed pudding can be
cooked in individual moulds spread evenlyover
six containers
4. CLEANING and MAINTENANCE
The compartment should be cleaned daily,
immediatelyafter completion of work whilst unit is
still warm.
Turn OFF burner and pilot.
Turn OFF water stopcock.
Open cabinet base door. Drain compartment and
cistern using a bucket under drain outlet (contents of
compartment are greater than one bucket full).
Remove containers, shelves and hangers.
Clean down compartment using a suitable detergent
on a disposable cleaning cloth. Rinse with clean cloth
and warm water.
Close drain tap, refill compartment and drain off
again. Dryinterior with clean cloth. Finallydrain
trough and clean this out thoroughly.
It is better to leave the oven empty, ready for the next
work day. Arrangements should be made to ensure
that a check is carried out to avoid lighting burner
whilst compartment well is empty- see Lighting
Instructions.
