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 cooker 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 hob can be safely
cleaned with a cloth wrung out in hot
soapy water.
Chrome plated parts
SHELVES
&
SHELF RUNNERS
,
GRILL PAN TRIVET
Do not use abrasives or polishes, use
a moist soap pad - eg; “Brillo”.
Oven 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.
Vitreous Enamel parts
GRILL PAN
,
TOP OVEN
/
GRILL COMPARTMENT
,
MAIN OVEN COMPARTMENT BASE
&
FAN BACK
Use a mild cream cleaner - eg; ”Cif”.
Stubborn marks may be removed with
a moistened “Brillo” pad.
The pan supports and grill pan may be
cleaned in a dishwasher, or with a
nylon brush in hot soapy water.
Easy care surfaces
(if fitted)
MAIN OVEN SIDES AND BACK
We recommend that the appliance is
cleaned after open roasting, and also
after roasting at temperatures higher than
200˚C, to help prevent a build up of
fats. Use of a trivet in a roasting tin when
roasting will help reduce fat splashing.
Caution:
Most types of cleaning
agent will damage these surfaces.
Only use a few drops of washing up
liquid in hot water. Wipe the surfaces
with a clean cloth wrung out in hot soapy
water - if larger splashes of fat do not
readily disappear, scrub the area with
a nylon brush or nylon pan scourer
and hot soapy water. Rinse well and
heat the oven to dry the surfaces.
Painted, plastic & metal finish
parts
(if fitted)
DOOR HANDLE
,
FACIA PANEL
&
CONTROL KNOBS
Only use a clean cloth wrung out in
hot soapy water.
25
Cleaning
Using the hotplate
When cooking with fat or oil, never
leave unattended.
Turn pan handles to a safe position,
so they are out of reach of children,
not overhanging the appliance, and
cannot be caught accidentally.
Choice of pans
Do not use double pans, rim based
pans, old misshapen pans or any pan
which is unstable when placed on a
flat surface.
Use pans with a flat base of minimum
100mm / 4ins diameter and maximum
280mm / 11ins diameter which are
stable in use. The correct size of pan
base will ensure maximum contact
with the hob and rapid cooking times.
Pan bases that are much smaller or much
larger than the hotplate - eg; by 50mm
- will result in slower cooking times.
Commercial simmering aids should
not be used as they create excessive
temperatures that can damage the
surface and may cause a hazard.
When buying new pans, always refer
to the pan manufacturer’s guidelines.
Always use pans which are large
enough to prevent spillage, especially
for deep frying, making jam or cooking
with sugar or syrup based substances.
Trivets, round based woks, heat
diffuser pads and over-sized pans are
not recommended.
Cast iron, stainless steel, or enamelled
steel pans are all suitable for use on
ceramic glass and solid plate hobs.
Aluminium pans will give good cooking
results but care must be taken in their use.
If they are slid across the surface of a
ceramic hob they tend to leave visible
marks which can be difficult to remove.
Certain types of copper based pans may
become slightly concave when heated,
which can result in slower cooking times.
Glass pans can be used, but if used on
halogen rings, the glow from the heating
areas transmitted through transparent
glass may cause some visual discomfort.
Pan bases should be thick, flat and
smooth, to ensure maximum heat
contact with the hob, maximum heat
conduction and rapid cooking times.
Pans with dull or dark coloured bases
will give the quickest cooking results.
Pans with thin, dented or ridge bases
can result in very slow cooking times
and should not be used.
Pans with highly polished bases reflect
heat back into the hob causing the
ceramic hob hotplate to cycle on and
off rapidly, which slows down cooking.
Certain makes / brands of pressure
cookers may not be suitable for use on
ceramic hobs - they do not come to
pressure. Stainless steel pressure
cookers will give optimum results.
When you have finished
cooking check that all controls
are in the off position.
6
Using the Hob
