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Caution: Any cleaning agent
used incorrectly may damage
the appliance.
Always let the appliance cool
before cleaning.
Some cooking operations generate a
considerable amount of grease. This,
combined with spillage, can become a
hazard if allowed to accumulate on
the appliance through lack of cleaning.
In extreme cases this may amount to
misuse of the appliance and could
invalidate your guarantee.
It is recommended that the appliance
is cleaned after open roasting.
Do not use caustic, corrosive or
abrasive cleaning products, products
containing bleach, coarse wire wool
or any hard implements, as they will
damage the surfaces.
All parts of the appliance can be safely
cleaned with a cloth wrung out in hot
soapy water.
Painted, plastic and metal finish
parts (if fitted)
DOOR HANDLES, METAL FASCIA PANEL,
CONTROL KNOBS
Only use a clean cloth wrung out in
hot soapy water.
Vitreous enamel parts
GRILL PAN, GRILL COMPARTMENT, OVEN
COMPARTMENT
Use a mild cream cleaner - eg; “Cif”.
Stubborn marks may be removed with
a moistened “Brillo” pad.
The grill pan may be cleaned in a
dishwasher, or with a nylon brush in
hot soapy water.
Chrome plated parts
OVEN SHELVES & OVEN SHELF RUNNERS,
GRILL PAN TRIVET
Do not use abrasives or polishes. Use
a moist soap pad - eg; “Brillo”.
Shelf runners can be removed for
cleaning. Grasp the runners, and slide
out of the hanging holes as shown.
Note: These items may also be
cleaned in a dishwasher.
18
Cleaning
Traditional fruit cakes
It should be remembered that ovens
can vary over time, therefore cooking
times can vary, making it difficult to be
precise when baking fruit cakes.
It is necessary, therefore, to test the
cake before removal from the oven.
Use a fine warmed skewer inserted
into the centre of the cake. If the
skewer comes out clean, then the cake
is cooked.
● Do not attempt to make Christmas
cakes larger than the oven can
cope with; you should allow at
least 25mm (1 inch) space
between the oven walls and the tin.
● Always follow the temperatures
recommended in the recipe
.
● To protect a very rich fruit cake
during cooking, tin, or tie 2 layers
of brown paper around the tin.
● We recommend that the cake tin is
not stood on layers of brown
paper, as this can hinder effective
circulation of air.
● Do not use soft tub margarine for
rich fruit cakes unless specified in
the recipe.
● Always use the correct size and
shape of tin for the recipe quantities.
Roast turkey
Roasting turkey perfectly involves
cooking two different types of meat -
the delicate light breast meat, which
must not be allowed to dry out, and
the darker leg meat, which takes
longer to cook.
The turkey must be roasted long
enough for the legs to cook, so
frequent basting is necessary. The
breast meat can be covered once
browned.
● Turkey should be roasted at
gas mark 4 for 20 minutes per
1lb, plus 20 minutes unless
packaging advises otherwise.
● The turkey can be open roasted,
breast side down, for half of the
cook time, and then turned over for
the remainder of the cooking time.
● If the turkey is stuffed, add
5
minutes per lb to the cooking time.
● If roasting turkey covered with
foil, add
5 minutes per 1lb to the
cooking time.
To test if the turkey is cooked, push a
fine skewer into the thickest part of the
thigh. If the juices run clear, the turkey
is cooked. If the juices are still pink,
the turkey will need longer cooking.
11
Using the Oven