There is left over dried fruit from when R made this year's Christmas cake. I thought tomorrow I would bake a boiled fruit cake. But the new oven!!!
I don't understand the temperature dial and I would really appreciate some advice. R is on a successful learning experience with the oven but he can't give me an answer.
Here is the temperature dial. So tell me, if you want a temperature of 200 degrees, where do you put the dial? Actually, I want 180. What do the dots indicate? Is 200 the dot before, the dot behind or in the middle where the number is?