Food
Product
Vol-au-vents
(medium)
80
1.1
230
2 & 4
10
16
Sultana scones
(
1
/
2
")
80
4.5
240
2 & 4
9
14
Croissants
(55g)
36
2
200
2 & 4
12
20
Bread rolls
(75g)
48
3.6
230
2 & 4
10
17
Quiche lorraine
(8" dia - 680g)
12
8.2
195
2 & 4
35
60
Yorkshire
Pudding
72
2.7
240
3 & 5
18
32
Sponge
(slab)
4
5.5
200
2 & 4
12
24
Baked jacket
potatoes
72
26.5
220
2 & 4
70
110
Tota
l
Qua
ntity
Tota
l
Weight
(kg
)
Tem
perature
Setti
ng(
o
C)
Runne
r
Positio
ns
Changeover Time
(m
ins)
Tota
lCoo
k
Time
(m
ins)
When lower cookingtemperatures are required
e.g. 120
o
C for eggs, set control to 3 and allow
10 minutes heat up time.
Seasoning The Fryplate
Wash surface of fryplate to remove grease.
Rinse and dry thoroughly before brushing surface
liberally with fryingoil. Cover with a layer of salt to a
depth of at least 10mm. Switch fryplate to 250
o
C and
heat for 45 minutes. Remove salt without scratching
surface and wipe thoroughly with a dry cloth.
SECTION 3 - CLEANING and MAINTENANCE
Warning
BEFORE ANY CLEANING IS UNDERTAKEN,
ISOLATE THE APPLIANCE FROM THE MAINS
POWER SUPPLY AT THE ISOLATOR SWITCH.
THE UNIT MUST NOT BE CLEANED WITH A JET
OF WATER OR STEAM CLEANED.
Clean appliance with hot, soapy water as often as
possible and rinse and dry thoroughly. Grease should
be removed with fine steel wool or proprietary
cleaningpads such as "Brillo". Nylon pan scrubbers
should be used with care, especially when new as
they may scratch the enamelled surfaces.
Before removingany parts, notice carefully how they
are arranged and replace them in the same positions
after cleaning.
The Oven
Clean oven while it is still warm. The enamelled base
plate lifts out and the runners can be removed.
Grip at bottom, lift up until lower ends leave brackets
and pull out toward centre of oven and lower.
Two oven drip trays are provided. These are simply
removed for washingby slidingthem out from front of
the unit.
Hotplate and Fryplate
A smooth bladed metal scraper is handy for removing
deposits of burned-on grease from hotplate and
fryplate surface. The hotplate spillage trays are
simply removed for washingby slidingthem out from
front of unit.
SECTION 4 - COOKING HINTS
Notes
1. High temperature (quick) roasting - times are for
average requirements. Quality and shape of meat
and personal tastes will affect the time required.
2. Low temperature (slow) roasting- requires longer
cookingtimes, but reduces loss in weight and
gives more even cooking. This method is
preferable for tougher joints and old birds.
3. Small cakes, scones and pastries, etc - When
cookingtwo trays, upper tray will be cooked first.
When it is removed from oven, the lower tray is
then raised to upper position.
4. Yorkshire Puddings, etc. in baking tins when
cookingon two shelves, upper and lower tins
should be interchanged approximately halfway
through cooking process.
5. Fruit cakes in large tins. Cooking time will vary
considerably accordingto weight of cake, richness
and depth of mixture. When cookingon two
shelves, tins should be interchanged as in Note 4.
