Kenwood CK 440 FFD User manual

Instructions for use - Installation advice
DUAL FUEL
DOUBLE OVEN COOKER
CK 440 FFD
IE

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3
CONTENTS
Page Number
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Important Safeguards & Recommendations . . . . . . . . . . . . . . . . 5
Cooking Hob . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Control Panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Use of cooking hob. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 - 10
Multi-function main oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 - 15
Conventional oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 - 19
Cooking guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Electronic programmer (Main oven only) . . . . . . . . . . . . . . . . . . 21 - 24
Cleaning & maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 - 30
Advice For The Installer. . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 - 38
Gas section . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 - 43
Electrical section. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 - 45
Guarantee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
After Sales Service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Read the instructions carefully before installing and using the appliance.
CAUTION: this appIiance must only be installed in a permanently ventilated room in
compliance with the applicable regulations.
This cooker has been designed, constructed and marketed in compliance with:
- safety requirements of EEC Directive “Gas” 90/396;
- safety requirements of EEC Directive “Low voltage” 73/23;
- protection requirements of EEC Directive “EMC” 89/336;
- requirements of EEC Directive 93/68.
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Dear Customer,
Thank you for purchasing a Kenwood Dual Fuel Double Oven Cooker
The safety precautions and recommendations in these instructions are
for your own safety and that of others. They will also provide a means
by which to make full use of the features offered by your appliance.
Please keep this booklet in a safe place. It may be useful in the future,
either to yourself or to others in the event that doubts should arise
relating to its operation.
This appliance must be used only for its intended purpose , that is
for the domestic cooking of foodstuffs. Any other form of usage is to
be considered as inappropriate and therefore dangerous.
The manufacturer declines all responsibility in the event of damage
caused by improper, incorrect or illogical use of the appliance.
Important:
This appliance is designed and
manufactured solely for the cooking
of domestic (household) food and is
not suitable for any non domestic
application and therefore should not
be used in a commercial environ-
ment.
The appliance guarantee will be
void if the appliance is used within
a non domestic environment i.e. a
semi commercial, commercial or
communal environment.
FIRST USE OF THE OVEN
Follow the instructions below:
– Furnish the interior of the oven by
placing the wire racks as described in
“Cleaning and maintenance”.
– Insert shelves and tray.
– Switch the empty oven on to max to
eliminate grease from the heating ele-
ments. See pages 11 and 16.
– Let the oven cool down and clean the
interior of the oven with a cloth
soaked in water and neutral deter-
gent, then dry carefully.
IMPORTANT INFORMATION FOR CORRECT DISPOSAL OF THE PRODUCT IN
ACCORDANCE WITH EC DIRECTIVE 2002/96/EC.
At the end of its working life, the product must not be disposed of as
urban waste. It must be taken to a special local authority differentiated
waste collection centre or to a dealer providing this service.
Disposing of a household appliance separately avoids possible negative
consequences for the environment and health deriving from inappropri-
ate disposal and enables the constituent materials to be recovered to
obtain significant savings in energy and resources. As a reminder of the
need to dispose of household appliances separately, the product is
marked with a crossed-out wheeled dustbin.

5
IMPORTANT SAFEGUARDS
AND RECOMMENDATIONS
After unpacking the appliance, check to
ensure that it is not damaged and that
the oven door closes correctly. If in
doubt, do not use and consult your sup-
plier or a professionally qualified techni-
cian.
Packing materials (i.e. plastic bags,
polystyrene foam, nails, packing straps,
etc.) should not be left around within
easy reach of children, as these may
cause serious injuries.
●ATTENTION: please peel plastic
cover off both sides and front of
the oven before use.
●Do not attempt to modify the technical
characteristics of the appliance as
this may cause danger to users.
●Do not carry out any cleaning or
maintenance operations on the appli-
ance without first disconnecting it
from the electric power supply.
●If you should decide not to use this
appliance any longer (or decide to
substitute an older model), before dis-
posing of it, it is recommended that it
is made inoperative in an appropriate
manner in accordance to health and
environmental protection regulations,
ensuring in particular that all poten-
tially hazardous parts be made harm-
less, especially in relation to children
who could play with unused appli-
ances.
●After use, always ensure that the con-
trol knobs are in the off position.
●Do not allow young children or infirm
persons to use the appliance without
your supervision.
●During and after use of the cooker,
certain parts will become very hot. Do
not touch hot parts.
●Keep children away from the cooker
when it is in use.
●Some appliances are supplied with a
protective film on steel and aluminium
parts. This film must be removed
before using the appliance.
●WARNING
When correctly installed, your product
meets all safety requirements laid
down for this type of product catego-
ry. However special care should be
taken around the rear or the under-
neath of the appliance as these
areas are not designed or intended to
be touched and may contain sharp or
rough edges, that may cause injury.
●Fire risk! Do not store flammable
material in the oven or in the storage
compartment.
●Make sure that electrical cords con-
necting other appliances in the prox-
imity of the cooker cannot come into
contact with the hob or become
entrapped in the oven door.
●Do not line the oven walls with alu-
minium foil. Do not place baking trays
or the drip tray on the base of the
oven chamber.
●The manufacturer declines all liability
for injury to persons or damage to
property caused by incorrect or
improper use of the appliance.
●The various components of the appli-
ance are recyclable. Dispose of them
in accordance with the regulations in
force in your country. If the appliance
is to be scrapped, remove the power
cord.
●Always use oven gloves when remov-
ing the shelves and food trays from
the oven whilst hot.
●Do not hang towels, dishcloths or
other items on the cooker or its han-
dle – as this could be a fire hazard.
●Clean the oven regularly and do not
allow fat or oils to build up in the oven
base or trays. Remove spillages as
soon as they occur.
●Do not stand on the cooker or on the
open oven door.
●Always stand back from the cooker
when opening the oven door to allow
steam and hot air to escape before
removing the food.
●This appliance is for domestic use
only.

6
Fig. 1.1
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4
5
6
1
COOKING HOB
1. Triple-ring burner (TR) 3,50 kW
2. Semi-rapid burner (SR) 1,75 kW
3. Rapid burner (R) 3,00 kW
4. Auxiliary burner (A) 1,00 kW
5. Semi-rapid burner (SR) 1,75 kW
6. Auxiliary burner (A) 1,00 kW
1 - COOKING HOB
Important Note:
✓The electric ignition is incorporated in the knobs.
✓The appliance has a safety valve system fitted, the flow of gas will be stopped if and
when the flame should accidentally go out.

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Fig. 2.1
A
U
T
O
98 65 321712
CONTROL PANEL - Controls description
1. Front right burner control knob
2. Rear right burner control knob
3. Rear central burner control knob
4. Front central burner control knob
5. Rear left burner control knob
6. Front left burner control knob
7. Multifunction main oven switch knob
8. Multifunction main oven temperature knob
9. Electronic programmer (Main oven only)
10. Conventional oven temperature knob
11. Conventional oven switch knob
Pilot lamps:
12. Main oven temperature indicator light
13. Conventional oven temperature indicator light
2 - CONTROL PANEL
411 1013
Please note: This appliance incorporates a safety cooling fan which you will hear operat-
ing whenever the oven or grill are in use.
This fan may continue to run for several minutes after the appliance has been switched
off.
This fan is to reduce the external temperature of the appliance and cool the internal com-
ponents.

8
Fig. 3.1
Fig. 3.2
3 - USE OF COOKING HOB
GAS BURNERS
Each burner is controlled by a gas tap
which opens and closes the gas supply.
Line the control knob symbol up with the
indicator on the control panel (fig. 3.1) to
obtain:
– symbol ●: off
– symbol : full on
(maximum rate)
– symbol : minimum rate
To reduce the gas flow to minimum,
rotate the knob anti-clockwise to point
the indicator towards the small flame
symbol.
The maximum setting permits rapid boil-
ing of liquids, whereas the minimum set-
ting allows slower warming of food or
maintaining simmering conditions of liq-
uids.
Other intermediate operating can be
achieved by positioning the control knob
indicator between the maximum and
minimum setting, but not between the
maximum and off positions.
N.B. When the cooker is not being
used, set the gas knobs to their
closed positions and also close the
cock valve on the gas bottle or the
main gas supply line.
Caution!
the cooking hob becomes very hot
during operation.
Keep children well out of reach.

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DEEP FAT FRYING
For safety purposes when deep fat fry-
ing, do not fill the pan more than one
third full of oil.
DO NOT cover the pan with a lid and DO
NOT leave the pan unattended.
In the unfortunate event of a fire, leave
the pan where it is and turn off the con-
trol knobs.
Place a damp cloth or lid over the pan to
smother the flames. Leave the pan to
cool for at least 30minutes before mov-
ing the pan.
DO NOT USE WATER ON THE FIRE.
CHOICE OF THE BURNER
On the control panel, near each knob,
there is a diagram that indicates which
burner is controlled by that knob.
Select the burner that is most suitable
for the diameter and capacity of the pan
to be used.
As an indication, the burners and the
pans must be used in the following way:
It is important that the base diameter of
the pot is at least the same diameter as
the burner ring to obtain an efficient heat
transfer.
Always position pans centrally over the
burners.
Adjust the size of the flame so that it
does not lick up the side of the pan.
Position pan handles so that they
cannot be accidentally knocked.
Fig. 3.3
BURNERS POT DIAMETER
Auxiliary 12 - 14 cm
Semi-rapid 16 - 24 cm
Rapid 24 - 24 cm
Triple-ring 26 - 28 cm
Wok max 36 cm
do not use pans with concave
or convex bases (fig. 3.3)
LIGHTING GAS BURNERS FITTED
WITH SAFETY VALVE DEVICE
To ignite the burner, the following
instructions are to be followed:
1) Press in the corresponding knob and
turn counter-clockwise (Fig. 3.2) to
the full flame position marked by the
symbol (Fig. 3.1) and hold the
knob in until the flame has been lit.
In the case of a mains failure light the
burner with a match or lighted taper.
2) Wait for about ten seconds after the
gas burner has been lit before letting
go of the knob (valve activation
delay);
3) Adjust the gas valve to the desired
position.
If the burner flame should go out for
some reason, the safety valve will auto-
matically stop the gas flow.
To re-light the burner, return the knob to
the closed ●position, wait for at least
1 minute and then repeat the lighting
procedure.
If your local gas supply makes it difficult
to light the burner with the knob set to
maximum, set the knob to minimum and
repeat the operation.

10 Fig. 3.5a
WRONG
Fig. 3.5b
CORRECT
AIR FLOW
(cooling fan) AIR FLOW (cooling fan) AIR FLOW (cooling fan)
CORRECT USE OF RAPID BURNER
Fig. 3.4
CORRECT USE OF TRIPLE-RING BURNER (Fig. 3.5a - 3.5b)
Flat-bottomed pans should be placed directly onto the pan-support.
When using a WOK always place the supplied stand in position over the burner to main-
tain the correct operation of the triple-ring burner (Fig. 3.5a - 3.5b).
IMPORTANT:
The wok pan stand (fig. 3.5b) MUST BE PLACED ONLY over the pan-rest for the triple-
ring burner.

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Attention: the oven door becomes
very hot during operation.
Keep children away.
4 - MULTI-FUNCTION MAIN OVEN
GENERAL FEATURES
The multi- function oven can be pro-
gramed for 7 different functions to satis-
fy every cooking need.
The 7 positions are thermostatically con-
trolled and are obtained by a combina-
tion of 4 heating elements which are:
– Bottom element 1400 W
– Top element 1000 W
– Grill element 2000 W
– Circular element 2500 W
NOTE:
Upon first use, it is advisable to operate the
oven for 30 minutes in the position and
for another 30 minutes at maximum (tem-
perature knob on position 250°C) in the
positions and , to eliminate possible
traces of grease on the heating elements.
Clean the oven and accessories with warm
water and washing-up liquid.
WARNING:
The door is hot, use the handle.
OPERATING PRINCIPLES
Heating and cooking in the MULTI-
FUNCTION oven are obtained in the fol-
lowing ways:
a. by normal convection
The heat is produced by the upper and
lower heating elements.
b. by forced convection
The circular heating element and fan
constantly circulate heated air over the
food in the oven for a more rapid and
even cooking process. It is possible to
cook several dishes simultaneously.
c. by semi-forced convection
The heat produced by the upper and
lower heating elements is distributed
throughout the oven by the fan.
d. by radiation
The heat is irradiated by the infra red
grill element.
e. by radiation and ventilation
The irradiated heat from the infra red
grill element is distributed throughout
the oven by the fan.
f. by ventilation
The food is defrosted by using the fan
only function without heat.

12
125
150
175
200
225
100
50
75
250
Fig. 4.1 Fig. 4.2
FUNCTION SELECTOR KNOB (fig. 4.2)
Rotate the knob clockwise to set the oven for one of the following functions:
TEMPERATURE KNOB (fig. 4.1)
To turn on the heating elements of the oven, set the switch knob on the desired program
and select the required temperature.
To set the temperature, line up the temperature knob indicator with the required tempera-
ture.
The elements will turn ON or OFF automatically according to the energy need which is
determined by the thermostat.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
The light remains on whilst any of the cooking modes are selected.
TRADITIONAL CONVECTION COOKING
The upper and lower heating elements are switched on. The heat is diffused by natural
convection and the temperature must be set between 50° C and 250° C.
It is necessary to preheat the oven before adding the foods to be cooked.
Recommended for:
For foods which require the same cooking temperature both internally and externally, i.
e. roasts, spare ribs, meringue, etc.

13
GRILLING
The infra-red heating element is switched on. The heat is diffused by radiation.
Use with the oven door closed and the temperature knob between 50° and 250°C for a
maximum of 15 minutes.
Note: It is recommended that you do not grill for longer than 30 minutes at any one
time.
Attention: the oven door becomes very hot during operation. Keep children away.
For correct use see “USE OF THE GRILL”
Recommended for:
Intense grilling action for cooking with a broiler; browning, crisping, “au gratin”, toasting, etc.
HOT AIR COOKING
The circular element and the fan are on. The heat is diffused by forced convection and
the temperature must be set between 50° and 250 °C.
It is not necessary to preheat the oven.
Recommended for:
For foods that must be well done on the outside and tender or rare on the inside, i. e.
lasagna, lamb, roast beef, whole fish, etc.
DEFROSTING FROZEN FOODS
Only the oven fan is on. To be used with the temperature knob on “●” because the other
positions will have no effect. The defrosting is done by simple ventilation without heat.
Recommended for:
To rapidly defrost frozen foods; 1 kilogram requires about one hour.
The defrosting times vary according to the quantity and type of foods to be defrosted.

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THAWING AND WARMING UP
The upper element and the circular element connected in series, are switched on; also the fan
is on. The heat is diffused by forced convection with the most heat being produced by the
upper element.
The temperature must be set between 50° and 140 °C.
Recommended for:
To keep foods hot after cooking. To slowly heat already cooked foods.
VENTILATED GRILL COOKING
The infra-red ray grill and the fan are on. The heat is mainly diffused by radiation and the fan
then distributes it throughout the oven. The temperature must be set between 50° and
175 °C for max 30 minutes. It is necessary to preheat the oven for about 5 minutes.
Use with the oven door closed.
Attention: the oven door becomes very hot during operation.
Keep children away.
For correct use see “GRILLING AND “AU GRATIN”.
Recommended for:
For grill cooking when a fast outside browning is necessary to keep the juices in, i. e. veal
steak, steak, hamburger, etc.
CONVECTION COOKING WITH VENTILATION
The upper and lower heating elements and the fan turn on.
The heat coming from the top and bottom is diffused by forced convection.
The temperature must be set between 50° and 250 °C.
Recommended for:
For foods of large volume and quantity which require the same internal and external
degree of cooking; for ie: rolled roasts, turkey, legs, cakes, etc.

15
GRILLING AND “AU GRATIN”
Set the switch to position .
Set the temperature knob to 175 °C and
after having preheated the oven, simply
place the food on the shelf.
Close the door and let the oven operate
until grilling is complete.
Adding a few dabs of butter before the end
of the cooking time gives the golden “au
gratin” effect.
Note: It is recommended that you do not
grill for longer than 30 minutes at any
one time.
ATTENTION: the oven door becomes
very hot during operation.
Keep children away.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked, posi-
tioning the rack as close to the grill as
possible.
The drip tray should be placed under the
rack to catch the cooking juices and fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time (Grilling for longer
than the reccomended time may mean
the appliance overheats).
CAUTION: the oven door becomes
very hot during operation. Keep
children well out of reach.
COOKING ADVICE
SIMULTANEOUS COOKING OF
DIFFERENT FOODS
The MULTI-FUNCTION oven set on
position and gives simultaneous
cooking of different foods.
Different foods such as fish, cake and
meat can be cooked together without
mixing the smells and flavours.
This is possible since the fats and vapors
are oxidized while passing through the
electrical element and therefore are not
deposited onto the foods.
The only precautions to follow are:
– The cooking temperatures of the
different foods must be as close to as
possible, with a maximum difference of
20° - 25 °C.
– The introduction of the different dishes
in the oven must be done at different
times in relation to the cooking times of
each one.
This type of cooking saves time and
energy.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
ROASTING
To obtain classical roasting, it is neces-
sary to remember:
– that it is advisable to maintain a tem-
perature between 180 and 200 °C.
– that the cooking time depends on the
quantity and the type of foods.

16
Attention: the oven door becomes
very hot during operation.
Keep children away.
5 - CONVENTIONAL OVEN
GENERAL FEATURES
The conventional oven has 3 heating
elements which are:
– Top element 700 W
– Bottom element 800 W
– Grill element 1450 W
NOTE:
Upon first use, it is advisable to operate
the oven for 30 minutes in the position
and for another 30 minutes at the
maximum temperature (temperature
knob on position 250°C) in the position
, to eliminate possible traces of
grease on the heating elements.
Clean the oven and accessories with
warm water and washing-up liquid.
This oven is equipped with a special
dish rack for use with the special
“PLATE WARMING” function. In this set-
ting you can use your conventional oven
to warm the plates (at about 60°C)
before serving dinner.
For correct use of this function see
“PLATE WARMING or TRADITIONAL
CONVECTION COOKING” and “USE
OF SPECIAL DISH RACK”.
WARNING:
The door is hot, use the handle.

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WARMING PLATES OR TRADITIONAL CONVECTION COOKING
WARMING PLATES
The upper and lower heating elements are switched on; the heat is diffused by natural
convection. The temperature knob must be set to position to obtain the plates heat-
ing at about 60°C.
Warming plates recommended use.
Dish warming using the special rack. For correct use see the chapter “USE OF SPECIAL
DISH RACK”.
125
150
175
200
225
100
250
50
Fig. 5.1 Fig. 5.2
FUNCTION SELECTOR KNOB
(fig. 5.1)
Rotate the knob clockwise to set the
oven for one of the following func-
tions.
TEMPERATURE KNOB (Fig. 5.2)
This only sets the cooking temperature and
does not switch the oven on.
Rotate clockwise until the required tempera-
ture is reached (from 50 to 250°C).
The light above the function selector will
illuminate when the oven is switched on and
turns off when the oven reaches the correct
temperature. The light will cycle on and off
during cooking in line with the oven temper-
ature.
OVEN LIGHT
By setting the knob to this position, only the oven light comes on (15 W).
It remains on in all the cooking modes.

18
GRILLING
The infrared grill element at the top of the oven comes on. The heat is dispersed by radi-
ation.
Use with the oven door closed, the function knob set to , and the temperature knob
to position 250°C for max 15 minutes, then to position 175°C.
For cooking hints, see the chapter “USE OF THE GRILL”.
Recommended use:
Intense grilling, browning, cooking au gratin and toasting etc.
It is recommended that you do not grill for longer than 30 minutes at any one time.
Attention: the oven door becomes very hot during operation.
Keep children away.
TRADITIONAL CONVECTION COOKING
This function can also be used for traditional convection cooking: the temperature knob
must be regulated between 50 and 250°C. It is necessary to preheat the oven before
introducing the foods to be cooked.
Traditional convection cooking recommended use:
For foods which require the same cooking temperature both internally and externally, i.e.
roasts, spare ribs, meringue, etc.
USE OF THE GRILL
Preheat the oven for about 5 minutes.
Introduce the food to be cooked,
positioning the rack as close to the grill
as possible.
The drip pan should be placed under the
rack to catch the cooking juices and fats.
Grill with the oven door closed.
Do not grill for longer than 30 minutes
at any one time
(Grilling for longer
than the reccomended time may mean
the appliance overheats).
Caution: the oven door becomes very
hot during operation. Keep children
well out of reach.
OVEN COOKING
Before introducing the food, preheat the
oven to the desired temperature.
For a correct preheating operation, it is
advisable to remove the tray from the
oven and introduce it together with the
food, when the oven has reached the
desired temperature.
Check the cooking time and turn off the
oven 5 minutes before the theoretical
time to recuperate the stored heat.

19
USE OF SPECIAL DISH RACK
This special shelf can be used as a dish
rack or when turned over, as a normal
shelf for oven cooking.
It must be inserted between the guides
of the lateral racks.
USING THE SPECIAL SHELF AS A DISH RACK
Slide in the shelf on the guides, on the
lower level of the lateral racks.
The prongs where the plates are to be
inserted must be turned upwards.
The shelf must be fitted so that the safe-
ty catch, which stops it sliding out, faces
the bottom of the oven (see detail of fig-
ure 5.3).
The plates must be positioned as indicat-
ed in figure 5.3.
To facilitate this operation pull the spe-
cial rack up to the safety lock.
KEEP ATTENTION: Plates are hot
after warming. It is advisable to han-
dle the plates using oven gloves.
USING THE SPECIAL RACK FOR NORMAL
COOKING
Slide in the shelf on the guides: the
safety catch must be turned toward the
oven base (see detail of figure 5.4).
The flat surface can be used to put
cooking pans or to put food directly on
the rack; in the second case the drip tray
should be placed under the rack to catch
the cooking juices and fats.
Fig. 5.3 Fig. 5.4

20
NOTE: Reduce the oven temperature by 10 – 20°C for fan assisted ovens.
For dishes that take over an hour to cook, reduce the cooking time by 10 minutes per
hour.
6 - COOKING GUIDE
COOKING CHART
Food Temperature Cooking Time (approx)
°C Gas Mark
CAKES
Victoria Sandwich 180 4 20 – 25 mins
Small cakes/buns 180 4 15 – 20 mins
Rich Fruit Cake 150 2 2 hours
Scones 220 7 – 8 8 – 10 mins
Whisked Sponge 190 5 25 mins
BREAD & PASTRY
Bread Loaf (500g Flour wt) 225 7 – 8 20 – 25 mins
Bread Rolls 225 7 – 8 10 – 15 mins
Pizza Dough 225 8 15 – 20 mins
Shortcrust pastry 200 6 20 – 30 mins
Quiches/Flans 180 - 190 4 - 5 30 – 40mins
ROAST MEATS
Beef – medium joint 190 5 20 – 25 mins/lb + 20mins
Lamb 190 5 25 – 30mins/lb + 25mins
Pork 190 5 30mins/lb + 30mins
Chicken 190 5 20 – 25mins/lb + 30mins
Turkey 180 4 15 – 20mins/lb + 20mins
Stews/Casseroles 170 3 11/2- 2hours
Temperature and times given are approximate, as they will vary depending on the quality
and amount of food being cooked.
Remember to use ovenproof dishes and to adjust the oven temperature during cooking
if necessary.