Everdure OBES66, Инструкция по установке, эксплуатации и обслуживанию

Страница: 13 / 16

DESIGNED TO PERFECTION
CLEANING
NOTE: Cleaning and maintenance operations must only be carried out when the oven is cool.
The appliance should be disconnected from the power outlet or turned off at your isolation switch
before commencing any cleaning process.
CLEANING THE OVEN
Wash all accessories in hot soapy water or in a dishwasher, wipe dry with a tea towel or kitchen paper towel. If
you use your oven for an extended period of time, condensation may form. Dry with a clean dry tea towel.
There is a rubber seal surrounding the oven opening helps to reduce heat loss from the oven. Check the
condition of this seal on a regular basis. If necessary, clean it but avoid using abrasive products or objects to
do so. Should the seal become damaged, please contact your nearest After-sales Service Centre. We
recommend you avoid using the oven until it has been repaired.
Clean the glass door using a warm damp cloth and dry it with a clean dry tea towel. Do not use harsh
abrasive cleaners or sharp metal scrapers to clean the oven door glass since they can scratch the surface, which
may result in shattering of the glass. You will obtain the best results if you clean the oven interior while the oven
is slightly warm (but not operating). Be sure to regularly inspect, and if necessary clean, the recess on the oven
floor, thus avoiding any build-up of spillage. For a complete cleaning process, use dry powder type oven
cleaners following the product usage directions.
RECOMMENDED COOKING TIMES
LOWER ‐ UPPER HEAT (Convection)
FOOD
Thermostat
pos. (°c)
Rack
pos.
Cooking
Period (min)
Scones Plain or fruit 220 2 ‐ 3 10 ‐ 15
Cake ‐ Butter cake
(deep) 180 2 ‐ 3 40
Cake ‐ Sponge 180 2 ‐ 3 25 ‐ 30
Cake – Cup cakes 180 2 ‐ 3 10 ‐ 15
Cookies – Choc chip 180 2 ‐ 3 15 ‐ 20
Biscuits ‐ Anzac 180 2 ‐ 3 15 ‐ 20
Brownie 180 2 ‐ 3 30 ‐ 40
Banana Loaf 180 2 ‐ 3 40 ‐ 50
Pavlova 110 2 ‐ 3 90
Meringues ‐ Hard 110 2 ‐ 3 90
Pastry (pre ‐ rolled
frozen) 190 ‐ 200 2 ‐ 3 20 ‐ 30
Pastry ‐ Savoury
homemade 180 ‐ 200 2 ‐ 3 20 ‐ 30
Pastry –Sweet
homemade 180 ‐ 190 2 ‐ 3 20 ‐ 30
Pizza ‐ home made 220 2 ‐ 3 10 ‐ 15
Chips ‐ Oven baked 220 2 ‐ 3 30 ‐ 40
Roast Pumpkin 220 2 ‐ 3
20 ‐ 40 mins
depends on
size of
pieces
LOWER ‐ UPPER HEAT (Convection)
FOOD
Thermostat
pos. (°c)
Rack
pos.
Cooking
Period (min)
Roast Pork 230 + 190 2 ‐ 3
20 + 45/50
min per kilo
Roast Chicken 190 ‐ 200 2 ‐ 3
50 ‐ 60 min
per kilo
Roast Beef ‐ rare 190 ‐ 200 2 ‐ 3
15 ‐ 20 mins
per 500g
Roast Beef ‐ medium 190 ‐ 200 2 ‐ 3
25 mins
per 500g
Roast Beef ‐ well done 190 ‐ 200 2 ‐ 3
30 mins
per 500g
Roast Lamb ‐ medium 190 ‐ 200 2 ‐ 3
20 mins
per 500g
Roast Lamb ‐ well
done 190 ‐ 200 2 ‐ 3
30 mins per
500g
Roast Turkey 180 2 ‐ 3
40 ‐ 45 mins
per kilo
Roast Duck 180 ‐ 200 2 ‐ 3
30 ‐ 35 mins
per 500g
Roast Veal – well
done 180 2 ‐ 3
30 mins
per 500g
Baked whole fish 180 2 ‐ 3
15 ‐ 20 min
per kilo
Casserole/ moist
dishes 180 2 ‐ 3 60 ‐ 80 mins
13