User Manual

22 23CLEANING THE ELEVATED COOKER
CLEANING AND CARING FOR THE ELEVATED COOKER
Ovens and hotplates are made from steel and enamel.
Do not use abrasives and harsh scourers as they may
scratch the surface.
Enamel
• Keep enamel clean by wiping it with a soft cloth
dipped in warm soapy water.
• Rub difficult stains with a nylon scourer or cream
powder cleanser.
• DO NOT use abrasive cleaners, powder cleaners, steel
wool or wax polishes.
• If you use an oven cleaner, follow the instructions on
the product carefully.
Oven Shelves
• Chrome shelves: use detergent and hot water. If very
dirty use a non-abrasive nylon scourer.
Oven – Grill Dish and Insert
• After every use and while still warm, wash pan and
grill with warm soapy water and a suitable oven
cleaner. Rinse and dry before replacing in position.
Oven
• Use detergent, warm water (and household
cloudy ammonia if necessary) and a soft cloth.
Dry thoroughly.
• Remove shelves when the cleaning oven.
• If there is a build-up of grease use a suitable oven
cleaner, following the instructions on the cleaning
product carefully. Heat oven to 110°C and turn
oven off when 110°C is reached. Leave over-night.
The fumes will loosen stubborn grease and stains.
Remove bowl, wash with hot, soapy water and dry
well before closing oven door again. Ensure oven is
thoroughly rinsed and dried before subsequent use.
WARNING
CAUTION
DO NOT remove the oven door when cleaning the oven.
WARNING
WARNING
Ensure the appliance is switched off at power supply (not
just the control knobs) before replacing the light globe to
avoid possibility of electric shock.
Ceramic Hotplates
Remove all spilt food with a razor blade scraper while the
hotplate is still warm – NOT HOT.
• If aluminium foil, plastic items or foods with a high
sugar content melt onto glass, use a razor blade
scraper to remove immediately before the hotplate
has cooled, otherwise pitting of the surface may
occur. High sugar content foods include jam, fruit,
carrots, tomatoes and peas.
• When the ceramic hotplate has cooled, wipe clean
with dishwashing detergent and a damp cloth.
NOTE: DO NOT use abrasive sponges or scourers, oven
sprays or stain removers on ceramic hotplates. These may
damage, scratch or stain the ceramic cooktop. Any pitting,
staining or scratching WILL NOT be covered by warranty.
Solid Hotplates
Solid hotplates are fitted with stainless steel trim rings,
which after initial use, change colour to light brown. This
is a normal characteristic of stainless steel and will not
affect the operation or performance of your hotplates.
• Clean off any spillage after hotplate has cooled down.
• At regular intervals, clean hotplate with a nylon
scouring pad and soapy water. Wipe clean then warm
hotplate for 30 seconds to dry the surface.
• Apply ‘hotplate protector’. Set hotplate on high for 3
minutes to allow coating to harden.
Gas Burners
• Flame port blockages should be removed with a
small metal cake skewer or nylon brush.
• Clean dirty spark plugs very gently with a nylon
scourer. Do not use steel wool. Do not bend spark
plug as it may break.
• If the caps, crowns and cups are heavily soiled, use a
non-abrasive cleaning compound.
• Do not clean these parts with abrasive or caustic
type cleaners, or clean in a dishwasher as they will
be damaged.
OVEN GUIDE
OVEN GUIDE
The following is intended as a guide. Cooking variation is natural and to be expected. You should experiment
with times, temperatures and recipes to obtain the best results to your own taste. Get to know your oven before
making a service call. Where the gas models vary from the electric models, details for gas cooking is shown in
brackets. For best results when baking, preheat your oven for 30 minutes.
FOOD
CONVENTIONAL OVEN FAN FORCED OVEN
TIME IN
MINUTES
TEMPERATURE
0
C
OVEN SHELF
POSITION*
TEMPERATURE
0
C
OVEN SHELF
POSITION*
Plain or fruit scones 220 2 (3) 210 Any 10 –15
Rolled biscuits 170 (180) 2 150 (170) Any 10 –15
Spooned biscuits 190 2 180 Any 12 –15
Shortbread biscuits 160 1 or 2 150 Any 30 – 35
Hard individual
meringues
110 2 100 Any 90
Soft individual
meringues
180 2 165 Any 15 – 20
Pavlova – 6 eggs 110 (120) 1 100 Any 75
Patty cakes 190 2 180 Any 15 – 20
Sponge – 4 eggs 180 2 170 Any 20 – 30
Plain butter cake 180 2 170 Any 25 – 40
Rich fruit cake 140 (150) 2 130 Any 180
Shortcrust cornish
pasty
#
200 (200/180) 2 180 (180/160) Any 40 – 45 (10/35)
200/180 (220/180)
1 (3) 190/170 (200/180) Any 20 – 30 (10/25)
Cream puffs 210 2 200 Any 25 – 30
Yeast bread 210 1 200 Any 25 – 30
Pizza 220 2 220 Any 15 – 25
* Shelf position is counted from the bottom shelf up. Bottom shelf position is 1.
# Turn down temperatures shown.
MEAT/POULTRY/FISH RECOMMENDED TEMPERATURE
0
C MINUTES PER KILOGRAM
Beef
– Rare 200 35 - 40
– Medium 200 45 - 50
– Well done 200 55 - 60
Lamb
– Medium 200 40
– Well done 200 60
Veal 180 60
Pork 200 60
Chicken 180 - 200 45
– 50
Duck 180 - 200 60
– 70
Turkey 180
40
– 45 (less than 10kg)
35 – 40 (more than 10kg)
Fish 180 20