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Care and Cleaning
The cleaning of sealed hotplates should be done when
they are cold, using a soap filled Brillo pad, following the
grain of the hotplate. This will ensure that any stubborn,
burnt on spillage’s are removed. Wipe over with a damp
clean cloth, making sure that all the cleaner has been
removed. Finally, turn on hotplate to warm for a few
minutes, then smear with a little cooking oil to provide a
protective coating, or a restorative agent such as Collo-
Electrol®,Four Hob etc.The bezels will mellow with use to
a burnished gold colour, a soap filled Brillo pad will help
to keep them bright,care should be taken not to damage
the vitreous enamel hob surface.
1. Plastic or nylon pads / scourers,these may scratch the
surface.
2. Household abrasive powders.
3. Oven chemical cleaners, aerosols and oven pads.
4. Caustic cleaners, these will etch the surface
and attack the metal frame.
5. Bath and sink cleaners may mark the surface.
Oven Liners – sides.
It should not normally be necessary to clean the
‘Credaclean’ panels in water. If desirable remove the rod
shelves and the side panels and wash them in warm
soapy water, followed by rinsing in clean water.
The surface of the ‘Credaclean’ oven liners are treated
on
the mottled face with a special vitreous enamel which
absorbs cooking soils. At temperatures of 220˚C (425˚F)
or above, the special surface enables these soils to be
slowly destroyed. The higher the temperature the more
effective it is.If higher cooking temperatures are not used
regularly it may be necessary,to prevent heavy soiling,to
turn the oven control at maximum setting for a couple of
hours.
Sealed
Hotplates
Cleaning
Materials
to avoid
How
Credaclean
Works
TURN OFF THE MAIN SWITCH BEFORE CLEANING.
BEFORE SWITCHING ON
AGAIN, ENSURE THAT ALL CONTROLS ARE IN THE OFF POSITION.
NEVER USE BIOLOGICAL WASHING POWDER, HARSH ABRASIVES,
SCOURING PADS, AEROSOL CLEANERS OR OVEN CHEMICAL CLEANERS
OF ANY KIND, unless specified below.
Remove the grill pan and the wire grid food support,it is best
to wash these items immediately after use to prevent stains
from being burnt on when used again. Wipe out the grill
compartment, use a fine steel wool soap pad to remove
stubborn stains from the rod shelf and the floor of the
compartment.
Wipe with a damp cloth and polish with a dry cloth.
Wipe over the grill door glass panel with a cloth wrung out in
hot soapy water,then after wiping with a cloth wrung out in
clear water,dry with a soft clean cloth. Ensure that glass door
panels are not subjected to any sharp mechanical blows.
Glass Inner Door Panel (where fitted) – open the door fully
and unscrew the two screws securing the glass panel, taking
care not to allow the glass to fall.The glass panel may now be
washed at the sink.Stubborn stains can be removed by using
a fine steel wool soap pad.
Take particular care not to damage the inner surface which is
coated with a heat reflective layer.After cleaning,rinse and dry
with a softcloth.For slight soiling the inner glass panel may be
cleaned,while still warm, without removing it from the door.
Warning:Oven must not be operated with inner door glass
removed.
Remove the rod shelves and meat pan.
Use a fine steel wool soap pad to remove stubborn stains from
the rod shelves, meat pan and the floor of the oven.Take care
during cleaning not to damage or distort the door seals, if
necessary remove the seal by carefully unhooking the corner
clips.
Clean with a cloth wrung out in soapy water. Stubborn
stains can be removed with a cream, paste or liquid
cleaner, or by gently rubbing with liberally soaped, very
fine steel wool pads.Check that the cleaning agent used is
approved by the Vitreous Enamel Development Council.
We do not recommend the use of decorative covers over
the hot hotplates as these can hold condensation and
cause corrosion.Accidental operation with a cover in place
can cause intense heat. Never place saucepan lids on the
hotplates, as this may cause corrosion.
Grill
Control panel
Doors
Main Oven
Vitreous
Enamel Hob
Surround
Note:
Temperature Chart Baking
Temperature Chart Meat
Pre-
Heat
Food
Scones
Runners 1 & 4
Runners 1 & 4
Runners 1 & 4
Runners 1 & 4
Runner 3
Runner 3
Runner 4
Runners 2 & 5
Runners 2 & 5
Runners 1 & 4
Runner 1
Runner 2
Runner 2
Runner 5
Runner 5
220/230˚C approx 10-15mins
150/160˚C approx 45-55mins
210/220˚C approx 20-25mins
210/220˚C 45-50mins
220˚C approx - depending on use
200/210˚C depending on use
140/150˚C depending on size
and richness of mixture
150/160˚C approx 2 - 2
1
/
2
hrs
190/200˚C approx 20-25mins
200/210˚C approx 10-15mins
190/200˚C 7" tins 15-20mins
Small Cakes
Victoria
Sandwich
180/190˚C 6
1
/
2
" - 7" tins 20mins
8" - 8
1
/
2
" tins 30mins
160/170˚C 6
1
/
2
"-7"tins 1
1
/
4
-1
1
/
2
hr
8" - 9" tins 2-2
1
/
2
hr
100/110˚C Large 3
1
/
2
- 4
1
/
2
hrs
Small 2
1
/
2
- 3hrs
230˚C 50-60mins reducing to
230˚C 45-50mins 210/230˚C
after 10mins
Sponge
Sandwich
(fatless)
Swiss Roll
Semi-rich
Cakes (large)
Christmas
Cake
Shortcrust
Pastry
Puff Pastry
Yorkshire
Pudding
Individual
Yorkshire
Puddings
Milk
Pudding
Baked Egg
Custard
Bread
-full oven
- single loaf
Meringues
Temperature & Time
Position in
oven
Food
Beef
Lamb
Pork
Veal
Poultrey
/Game
Turkey
Casseroles
/Stews
140/160˚C according to
quantity
190/200˚C approx 18-20mins
per 450g (1lb) + 20mins extra
190/200˚C approx 25-35mins
per 450g (1lb) + 30mins extra
190/200˚C approx 30-35mins
per 450g (1lb) + 30mins extra
190/200˚C approx 25-30mins
per 450g (1lb) + 25mins extra
190/200˚C approx 25-30mins
per 450g (1lb) + 25mins extra
runner 3
In a suitable
tin on
runner 1
In Meat pan
on
runner 2
Temperature & Time
Position in
Oven
Pre-
Heat
If using aluminium foil:-
1) Remember it is important to increase the cooking time by one
third.
2) Never allow foil to touch sides of ovens.
3) Never cover oven interior with foil.
4) Never cover oven shelves with foil.
up to 5.5kg (12lb) allow 22mins
per 450g (1lb) at 190˚C
e.g. 5kg (11lb) = 242 mins
over 5.5kg (12lb) allow 16mins
per 450g (1lb) at 180˚C
e.g. 10kg (22lb) = 352mins
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Note: Always refer to cookery notes before using oven. If soft tub
margarine is used for cake making we would recommend using the
all in one method and to reduce the temperature by 10˚C.
Temperatures recommended in this chart refer to cakes made with
block margarine or butter only.
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