Technical data
USER INSTRUCTIONS
COOKING GUIDE
9
2. SECRETS OF USING THE TRADITIONAL
2.1 Choose the right position in the cooker for your dish: high,
moderate or low temperature, fast or slow cooking.
Different areas of the Traditional are kept at different
temperatures.
2.2 The temperature of each oven varies and within each oven
it varies from top to bottom and side to side. Get to know
your ovens and where to position shelves. Then cook your
dish to perfection.
2.3 The left-hand hotplate is the hottest and is used for fast
boiling. The right-hand one is for simmering. A large
stainless steel cooking surface surrounds these hotplates
over which pans can be spread.
When not in use, the lids should be closed to conserve heat
inside the cooker. When you plan a lot of cooking, you will
find it more efficient to cook in the ovens rather than on
the top hotplates. Many dishes can be started on the
hotplates and transferred to the appropriate oven.
3. FOUR-OVEN TRADITIONAL
TOP RIGHT ROASTING OVEN
In this hot oven, position shelves on runners as follows:
3.1 Top Shelf - used to grill meats, vegetables etc., or brown
dishes such as gratins under heat radiating from the roof.
3.2 Second Shelf down – used for roasting potatoes, cooking
scones etc. Covered dishes and hot puddings can be quickly
reheated here.
3.3 Middle Shelf – used for roasting meats, jacket potatoes,
pastry, bread rolls, loaves and pizzas.
3.4 Grid Shelf on oven floor – used for large loaves of bread
and slower roasts (e.g. pork, poultry).
3.5 Direct onto oven floor – for pastry, tarts and pies or crisping
up the bottom of bread loaves. The frying pan can be
heated on the floor before transferring to the hotplates.
Frying can be completed on the oven floor to avoid greasy
spills around the hotplates.
BOTTOM RIGHT BAKING OVEN
3.6 Use the moderate heat of this oven for baking cakes and
biscuits and cooking fish. Slow, long-cooking dishes are
often started on one of the hotplates, then transferred to the
appropriate place in this oven.
3.7 A Boost Element also provides this oven with extra radiant
heat.
TOP LEFT SIMMERING OVEN
3.8 Grid shelf in middle position – a tray of meringues will cook
on this shelf in 1
1
/
2
to 2 hours. Also rich fruit cakes can be
left here for 4 – 11 hours depending on the size, producing
a deliciously moist cake.
3.9 Floor of the oven - Casseroles and stock can be cooked
overnight after first simmering on the hotplates for 10
minutes. Cooked food can be kept warm without spoiling
or gently reheated. Fruit for jam and marmalade can be
cooked here over a long period. Gently melt chocolate and
butter in a bowl in this oven. Root vegetables can be boiled
for 5 minutes, drained, covered and placed here for 45-60
minutes without spoiling. Sautéed onions can be started on
the simmering plate, covered and placed in the simmering
oven for 15 minutes.
BOTTOM LEFT WARMING OVEN
3.10 This is the ideal place to keep serving dishes and plates
warm and rest cooked meat, store sauces and keep covered
meals warm.
4. TWO-OVEN TRADITIONAL
TOP RIGHT ROASTING OVEN
This functions in the same way as the Four Oven model.
See 3.1 to 3.5.
BOTTOM RIGHT SIMMERING OVEN
4.1 The gentle heat of this oven is used for slow, long cooking.
Dishes are often started on one of the hotplates and
transferred to this oven. Casseroles brought to the boil on
the hot plate can slow simmer to perfection in this oven.
Fruit cakes can be cooked for a long time, depending on
size, from 3 – 11 hours.
4.2 Grid shelf on the floor – Stews and casseroles can be
cooked here taking 3 - 4 hours or you can start the
casserole on the floor of the roasting oven for 30 minutes
and transfer to the simmering oven to reduce time. Bring
vegetables to the boil on the hotplate, drain, cover with a
lid and steam. Melt chocolate and butter in a bowl. Cooked
meat can be kept warm without spoiling.
4.3 Directly on the floor – Stock pots can cook overnight after
being started on the simmering plate as well as pâtés
cooked in a bain-marie and meringues cooked on the oven
floor. Prepared jam fruit can be softened slowly in their pot
here.
4.4 A Boost Element converts the bottom right to a second
Baking/Roasting oven.