Food Product
Shelf
Position
Shelf
Quantity
Temp
(
o
C)
Time
(mins)
Sultana Scones
(
3
/
4
")
2, 4, 6
12
200
10
1
/
2
Vol-au-Vent Cases
(Medium)
2, 4, 6
12
210
15
Jacket Potatoes
(8oz)
2, 4, 6
12
250
60
Plain Scones (
1
/
2
") 2, 4, 6
12
200
9
Bread Rolls
(2oz)
2, 4, 6
6
210
10
Bread Loaves
(500g tin)
3, 6
3
200
35
Yorkshire Puddings
(3 x 12)
2, 4, 6
12
230
28
Quiche Bases
(Blind)
2, 4, 6
4
170
18
Quiche Lorraine
(6" dia.)
2, 4, 6
4
165
27
SECTION 4 - CLEANING and MAINTENANCE
Warning
NEVER ALLOW WATER OR STEAM TO COME
INTO CONTACT WITH THE FAN OR ELECTRICS
DURING CLEANING.
WHEN CLEANING THE OVEN INTERIOR, BE
C A R E F U L N O T T O D I S T U R B T H E
TEMPERATURE CONTROL SENSORS WHICH
ARE LOCATED ON THE RH WALL.
Oven Exterior
Toremove greasy finger marks, wipe with warm
soapy water. Rinse with a cloth dampened in clean
water and dry thoroughly.
On occasion, the stainless steel may be polished
using a proprietry brand of stainless steel cleaner.
Oven Interior
The oven interior consists entirely of stainless steel.
The following steps should be taken during cleaning.
1. Allow oven to cool.
2. Remove shelves and both shelf supports. Soak
these in a sink filled with soapy water.
3. Clean oven chamber.
4. Use a scouring pad to scrub components being
soaked in sink. Rinse parts thoroughly after
scrubbing.
5. Replace shelf supports and shelves within oven
cavity.
Hint
A tray lined with foil, positioned upon oven floor will
protect base by catching drips and debris.
Remove any staining using a mild sponge scourer
moistened with hot soapy water.
Stubborn stains can be cleaned with a proprietry oven
spray and observing manufacturer recommendations
for use.
SECTION 5 - COOKING GUIDE
The following times and temperatures are provided
as a guide. These will vary with the quantity and
quality of the food being prepared.
