Using the Oven, Cleaning the Oven, Cooking Chart

Using the Oven

Always cook with the oven door closed.

Stand clear when opening the drop down oven door. Do not allow it to fall open - support the door using the door handle, until it is fully open.

The oven has four shelf levels, and is

supplied with two shelves. The shelf positions are counted from the bottom of the oven as shown in the diagram.

Do not place cookware directly on the oven base.

Cleaning the Oven

Before cleaning always allow the cooling fan to cool the cooker down before switching off at the electricity supply.

Do not use steam cleaners.

The oven should be kept clean at all times.Abuild- up of fats or other foodstuffs could result in a fire, especially in the grill pan.

Before using any cleaning materials on your oven, check that they are suitable and that their use is recommended by the manufacturer.

Cleaners that contain bleach and harsh abrasives should NOT be used.

For external and internal cleaning, use a soft cloth well wrung out in warm water to which a little liquid detergent has been added.

To prevent damaging or weakening the door glass panels avoid the use of the following: household detergent and bleaches, impregnated pads unsuitable for non-stick saucepans, "Brillo/Ajax" pads or steel wool pads, chemical oven pads or aerosols, rust removers, bath/sink stain removers. Should the inner door glass become heavily soiled it is recommended that a cleaning product such as Hob Brite is used.

DO NOT clean the oven door while the glass panelsarewarm.Ifthisprecautionisnot observed the glass panel may shatter.

If the door glass panel becomes chipped or has deep scratches, it must be replaced to prevent the possibility of the panel shattering. Contact your local Service Force Centre.

Cooking Chart

The oven temperatures are intended as a gui- de only. It may be necessary to increase or decrease the temperatures by 10 °C to suit individual preferences and requirements.

NOTE: Shelf positions are counted from bottom of the oven.

Food		Shelf	Cooking
		Position	Temp (°C)

Biscuits		2 - 3	180-190
Bread		2	210-220
Casseroles		2	150-180
Cakes:
- Small and queen		2	170-180
- Sponges		2	180-190
- Madeira		2	160-170
- Rich Fruit		2	150-160
- Christmas		1 - 2	130-140
- Meringues		2	100-110
Fish		2	170-190
Fruit Pies and Crumbles		2	190-200
Milk Puddings		2	130-140
Pastry:
- Choux	}	2 - 3	160-170
- Shortcrust
- Flaky		2	190-200
- Puff
Plate Tarts		1 - 2	190-200
Quiches/Flans		1 - 2	190-200
Scones		2	230
Roasting:
- Meat & Poultry		2	180-200