This is a great manual. It was easy to read and very accurate. The size of the manual is small so email is no problem. I highly recommend it. The manual is very hard to find other than this website.
Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
It was easy done, and I got exactly what I was looking for.
Text excerpt from page 21 (click to view)
HINTS AND TIPS
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All cooking should be carried out using shelf positions one and two. Shelf positions are counted from the bottom upwards. Shelf position 3 should be reserved for grilling only.
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DO NOT place dishes or baking trays directly onto the oven base as it becomes very hot and damage may occur.
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There should always be at least 2.5cm (1�) between the top of the food and the element. This gives best cooking results and allows room for rise in yeast mixtures, Yorkshire puddings etc. When cooking cakes, pastry, scones, bread etc., place the tins or baking trays centrally on the shelf directly below the element.
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DO NOT use the grill pan or meat tin as a baking tray as this will increase base browning of the food. For economy leave the door open for the shortest possible time, particularly when placing food into a pre-heated oven.
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Ensure that food is placed centrally on the shelf and there is sufficient room around the baking tray/dish to allow for maximum circulation.
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Because of the smaller cooking space, lower temperatures and shorter cooking times are sometimes required. Be guided by the recommendations on page 22.
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Stand dishes on suitably sized baking trays on the shelf to prevent spillage onto the oven base and to help reduce cleaning.
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The material and finish of the baking tray and dishes will affect the degree of base browning of the food. Enamelware, dark, heavy or non-stick utensils increase base browning. Shiny aluminium or polished steel trays reflect the heat away and give less base browning.
