One of the outstanding features of the Stanley is its
hotplate. It is generous in size and is machine
ground for maximum heat transfer to your
cookware.
The temperature of the hotplate is controlled by the
oven control thermostat. During the cold winter
months, when you are busy in the kitchen and you
want warmth from the cooker and heat in the
hotplate, a thermostat setting of 100oC will give you
the heat you require. If you need the hotplate to be
hotter, turn the thermostat up to a higher setting.
The hottest part of the hotplate is at the left side, the
centre is a little cooler and the right side cooler still.
The type of cookware you use will affect the
hotplate’s performance. Good contact between pan
and hotplate is essential.
On the right there is a small simmering plate. This
is ideal for keeping the coffee-pot warm, or you can
keep a kettle of water there ready to move on to the
hotplate. All sorts of culinary jobs can be done over
this gentle heat - dissolving gelatin, melting fats and
chocolate, steaming vegetables, and cooking soups
and stocks.
RESET BUTTON/HIGH LIMIT STAT
A high limit thermostat is located behind plinth on
bottom of cooker. Remove plinth by sliding approx
10mm to the left.
The thermostat button will pop out if the temperature
selected is exceeded. To reset simply unscrew the
protective cap and press the plastic button inward.
(See Figs 4, 5, & 6) If this situation persists contact
your Service Engineer.
enough to take a large turkey. It is of a cast-iron
construction which gives a perfect roast, sealing in
all the juices and flavours. The oven is fitted with a
thermometer which gives the average temperature
in the oven. There are two chromed steel shelves
and four shelf positions. The main oven is controlled
by the thermostat inside the top left hand door. The
top shelf will be a shade hotter than the centre of the
oven and the bottom shelf will be a shade cooler,
giving you different zones of heat in the main oven -
this allows you to cook foods that require different
temperatures in the same oven. Lifting the
insulating lids on the hotplate and cooking for any
length of time, will not affect the oven temperature.
The Stanley has hot flue gases flowing around four
faces of the main oven. The all-round heat allows
you to cook on the base of the main oven -
marvellous for browning and crisping the bases of
fruit pies and for finishing off pizzas and quiches.
You can also oven fry on the base of the oven using
metal or cast-iron cookware,and its ideal for
poaching smoked haddock - no more tell-tale
cooking smells in the kitchen, as these pass directly
into the flue.
THE LOWER OVEN
The lower oven measures 390 x 220 x 406 mm (15
1/4
x 8
3/4
x 16 inches). It has one chromed shelf
with two shelf positions. Like the main oven, it has
a cast-iron interior and gives a similarly superb
finish to dishes that need more gentle cooking.
The lower oven is heated from its top face as the
flue gases pass between the two ovens. The
temperature of this oven is approximately half that
of the main oven and the top shelf position is hotter
than the lower one.
The lower oven really comes into its own when you
are cooking a large family meal or having a baking
session - any time, in fact, when cooking foods that
need different temperatures.
HOTPLATE
The hotplate in this appliance is treated with a
protective coating, which when heated will
evaporate and will cause an odour for a short period
of time on first lighting.
IMPORTANT: DO NOT ALLOW THE COOKER
BURNER TO RUN WITH THE MAIN OVEN DOOR
OPEN, OTHER THAN WHEN ATTENDING TO
FOOD.
Fig.4
6
PLINTH
