The owner's manual was evetything I thought it would be. I was able to print it out using both sides of the paper in quick order, saving me a search online for a used one.
Thanks for offering this item at such a good price. Proved handy in identifying the part I was looking for my set.
Text excerpt from page 13 (click to view)
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Hints and Tips
Runner positions are not critical, but make sure the shelves are evenly spaced. When cooking more than one dish in the fan oven, place dishes centrally on the shelves rather than several dishes on one shelf. When the oven is full, you may need to allow a slightly longer cooking time. A shelf may be placed on the floor of the oven. Place dishes on a shelf in this position rather than on the oven base, to allow air circulation around the food. When the oven is full of the same food, e.g. equal trays of small cakes or equal size victoria sandwich cakes, then they will be cooked in the same time and removed from the oven together. When different sizes of trays or types of food, e.g. biscuits and cakes are cooked, they will not necessarily be ready together. The fan oven can be used to heat foods through without thawing first, e.g. fruit tarts, mince pies, sausage rolls, and other small pastry items. Use a temperature of 190-200°C and allow 20-40 minutes (depending on the quantity of food in the oven). The use of too high temperatures can cause uneven browning. Check with the recommendations for oven temperatures given in the cooking charts, but be prepared to adjust the temperature by 10°C if necessary. Remember to reduce temperatures by about 20-25°C for your own conventional recipes. The meat tin should not be placed on a heated hotplate or burner as this may cause the enamel to crack.
