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COOKER FINISH
CLEANING METHOD
Vitreous Enamel
Hotplate (Traditional), pan supports, burner caps,
roasting dish, grill pan, oven base, rear and roof,
door inner panels, grill and warming
compartments.
Cloth wrung out in warm soapy water. Stubborn stains can be
removed with a cream paste, liquid cleaner or by rubbing with
fine steel wool soap pads e.g. Brillo, Ajax.
Check that the cleaning agent is approved by the Vitreous
Enamel Association.
Aluminium
Burner bodies, door handles.
Similar to paint cleaning above. Use a nylon brush to remove any
cleaning materials, water or dirt from the hotplate burner ports.
Care should be taken when refitting the bodies over the electrodes.
Glass
As for enamel cleaning. Polish with a clean dry cloth or kitchen roll.
Chromium Plating
Oven shelves, grill pan grid, grill pan handle
support.
Wipe with a cloth wrung out in warm soapy water. A fine steel
wool soap pad e.g. Brillo, Ajax, or a chrome or stainless steel
cleaner may be used.
Plastic
Grill pan handle, control knobs, door handle
supports.
Wipe with a cloth wrung out in warm soapy water.
Stainless Steel (Professional)
Door trims, control panel, hotplate
Wipe with a cloth wrung out in warm soapy water. Polish with a
clean dry cloth or kitchen towel. For stubborn stains, use a
proprietary stainless steel cleaner and follow the instructions on
the container.
Paint
Control panel and doors (Traditional), side
panels
Wipe with a cloth wrung out in warm soapy water only. DO NOT
USE ABRASIVES.
The ‘slow cook’ setting
With the fanned oven thermostat set to 90° the oven can be
used for slow cooking - The ‘Slow Cook’ setting.
PREPARING FOOD FOR SLOW COOKING
1. All dishes cooked by the ‘Slow Cook’ setting should be
cooked for a minimum 6 hours. They will ‘hold’ at this
setting for a further hour but marked deterioration in
appearance will be noticed in some cases.
2. Joints of meat and poultry should be cooked at 170° for
30 minutes before turning to the ‘Slow Cook’ setting and
never be cooked lower than the middle shelf position.
3. Joints of meat over 6 lbs (2.7kg) and poultry over 4 lbs
8oz (2 kg) should not be cooked using the ‘Slow Cook’
setting.
4. Always stand covered joints on a rack over the meat tin
to allow good air circulation.
5. A meat thermometer should be used when cooking pork
joints and poultry. The internal temperature of the food
should reach at least 88°C.
6. This method is unsuitable for stuffed meat and stuffed
poultry.
7. Always bring soups, casseroles and liquids to the boil
before putting in the oven.
8. Cover casseroles with foil and then the lid to prevent
loss of moisture.
9. Always thaw frozen food completely before cooking.
10. Root vegetables will cook better if cut into small pieces.
11. Adjust seasonings and thickenings at the end of the
cooking time.
12. Use the zones of heat in the oven, e.g. meringues and
milk puddings can be cooked lower in the oven whilst other
dishes requiring greater heat can be cooked above them.
13. Egg and fish dishes need only 1-5 hours cooking and
should be included in day cooking sessions, when they
can be observed from time to time.
14. Dried red kidney beans must be boiled for a minimum of
ten minutes after soaking, before inclusion in any dish.
Warming compartment
The warming compartment is situated at the bottom right
hand side of the cooker. It can be used for keeping plates
or food warm. It is not designed as a ‘Slow Cook’ oven.
Care and cleaning
!
Never use steam cleaners or pressure cleaners on
the appliance.
!
Clean the glass part of the oven door using a sponge and a non-
abrasive cleaning product, then dry thoroughly with a soft cloth.
Do not use rough abrasive material or sharp metal scrapers as
these could scratch the surface and cause the glass to crack.
!
The accessories can be washed like averyday crockery
(even in your dishwasher).
!
Switch off the electricity supply and allow to cool
before cleaning the cooker.
!
Clean the cooker regularly and wipe up spills soon after
they occur to prevent them from becoming burnt on.
Never use biological washing powder, caustic cleaners,
harsh abrasives, scouring pads, steam cleaners, aerosol
cleaners or oven chemical cleaners of any kind.
