Cookers/ovens in rented place?

lillylei

hi t here im hoping for a little advice

we have just moved into a new house, rented unfurnished but ith white goods (fridge, freezer, dishwasher, washing machine and cooker)

the cooker i spotless but it has been cleans so much that the print around the dials have been rubbed off.

these are the ones that tell you what dial does what and also in regards to the over, what gas mark you are on.

am i expecting to much to have this info to hand on a cooker they have supplied?

im only wondering becaus eif i dont know what gas mark im cookign at how i can i ensure the food i am cookign is a) cooked b)safe to eat. i have 2 young children as well so am anxious not to poisen them with undercooked food.

any advice if you have it is appreciated.

thanks

Pssst

The oven stat is the only one at issue. Turn it full on,mark its position then interpolate the other positions and mark them as they will be equal distances apart. Its also possible to buy a simple oven temp guage.

Geenie

It's commendable having something provided spotlessly clean.....however, it's all together another matter if that cleaning has removed all data needed to cook safely!

Get on to your LL, as having provided these goods in your agreement, they should be in good working order..........and that includes knowing the temperature and setting of the appliances by way of numbers on the dials.

50plusabit

Try going on the net and downloading the instruction leaflet.

lillylei

i need to get onto them for our inventry anyway, its been nearly 2 weeks and we dont have a copy yet as there is no manufaturers info on the oven, its really is spotless, just too spotless lol.

have just found a lovely oven thermometer on lakeland and its only £4.99 may have to ask a few friends if they need anythign form lakeland so we can do a bulk order as the p&p is almost as much as the thermometer :0)

PasturesNew

google the make/model if possible, then go to google images and see if yours is there.

If it is and if you can see the dial clearly, zoom in until it's the right size then screenie it, print it out, cut it out and toddle off to the kitchen to mark up your dial.

However, I appreciate your model might be unknown and/or it might not be on the net at all, or too small to see the dial.

Edit: I see you don't know the name. Can you take a picture, see if anybody can identify it?

Geenie

Get your inventory asap OP. I am surprised you have been moved in 2 weeks and not had one already! We always give one when tenants move in, along with detailed photos of all the rooms which we include in the agreement. It is all signed at the start and agreed by both parties.

This is vital in my opinion, as too often tenants are being fleeced for things that did not occur during their occupancy.

I get truly sick of reading on here how LL's are charging for normal wear and tear which shouldn't come out of deposits when the tenancy ends. Damage is one thing, ie kicking out windows.........but wear and staining on carpets, cookers after some years is not acceptable in my opinion, after all, any house suffers from this, including the LL's.

lillylei

sorry i dont know if i didnt explain, the inventry was done the day they handed over the keys, just our copy, thankfully the only damage i can see is listed, i wasnt here at checking only my partner was so i emailed them with a list of things and they confirmed to me, however i def want my copy so i can keep a check on it

kunekune

So far as food safety is concerned, I wouldn't worry. The way to make sure food is cooked through is to test it, no oven or recipe is so reliable that you can know the cooking is complete just by putting in the right temperature and timing it perfectly. You could order a meat thermometer as well as the oven thermometer from Lakeland, that would remove any lingering fear.

Also, on most cookers, 200 centigrade is in the 6 o'clock position, and most recipes call for food to be cooked at something between 180 (if it's a fan oven) and 200 (if it isn't). I don't really look at the dial on mine, because unless it's a cake, I just don't need to be that precise.

neas

i agree... most cookers you cook gas mark 6-9 (maximum to a little bit off).

I'd hardly see this as a major concern in a property... if its really bad get a marker pen and make your own marks.

poppysarah

kunekune wrote: »

Also, on most cookers, 200 centigrade is in the 6 o'clock position, and most recipes call for food to be cooked at something between 180 (if it's a fan oven) and 200 (if it isn't). I don't really look at the dial on mine, because unless it's a cake, I just don't need to be that precise.

Not on mine it's not!

It's impossible to say without seeing one with markings on!

Manufacturers websites might be able to help with instruction booklets.