I’ve just about got the hang of the stove top – you slide things around sideways rather than turning a knob – but I clearly haven’t quite cracked the ovens yet. I know that the top one is very hot and the lower one quite cool, and that within either of these the shelf position is crucial in determining the actual cooking temperature, but fine tuning is obviously still beyond me.
I know this to be so because after my best efforts it proved hard if not impossible to distinguish the carrots from the turnips from the onions. In gas cooker terms I roasted them at gas 6 for about 25 minutes then turned it down to 3 for another half an hour or so. Clearly I need to practise more, because they all ended up black.The oxtail stew was still superb though.