1.Non-scratch scouring cream.
2.Kitchen Cleanser.
3.Special Powder Cleanser.
Notes:
1.Powder Cleanser – Mineral deposits that are present in hard water, and some foods, may cause ‘discolourations’ that appear in the form of grey or brown stains. The stains sometimes appear to be in or under the glass surface. If there are some persistent stains after using any of the other recommended cleaning materials, powder cleanser may be applied, following the manufacturers instructions. Do not use abrasive cleaners or the powder cleanser on the painted metal framework.
2.Cleaner Conditioner – Regular use of the conditioner will make the surface easier to clean thus ensuring that years of heavy abrasive cleaning do not progressively dull the surface.
Cleaning materials to avoid:-
1.Plastic or nylon pads.
2.Household abrasive powders and scourers, these may scratch the surface.
3.Oven chemical cleaners, aerosols and oven pads. Caustic cleaners such as these will etch the surface and attack the metal frame.
4.Bath and sink cleaners may mark the surface.
Important notes
1.If the hob is scratched through accident or misuse, soil that collects will appear as fine brown lines; these are not fully removable but can be made less obvious by the daily use of cleaner conditioner. Cooking performance is in no way affected by scratches on the surface.
2.Pans with aluminium bases should be lifted rather than dragged across the hob surface. This will avoid metal rubbing off the pan onto the glass. Such marks are easily removed by the powder cleanser provided they are not subsequently baked on for long periods at high temperatures.
In the unlikely event of the ceramic hob surface cracking, isolate the cooker by switching it off at the main switch, and contact the nearest service depot, see separate service leaflet. Do not continue to use the cooker until it is repaired.
Cleaning the hob surround.
Clean with a cloth wrung out in soapy water. Stubborn stains can be removed with a cream, paste or liquid cleaner.
Care and Cleaning of the Sealed Plate hob
Turn off at the mains before cleaning.
The cleaning of sealed hotplates should be done when they are cold, using a soap filled Brillo pad, following the grain of the hotplate. This will ensure that any stubborn, burnt on spillage’s are removed. Wipe over with a damp clean cloth, making sure that all the cleaner has been removed. Finally, turn on hotplate to warm for a few minutes, then smear with a little cooking oil to provide a protective coating, or a restorative agent such as Collo-Electrol®, Four Hob etc. The bezels will mellow with use to a burnished gold colour, a soap filled Brillo pad will help to keep them bright, care should be taken not to damage the vitreous enamel hob surface.
Cleaning the vitreous enamelled hob surround.
Clean with a cloth wrung out in soapy water. Stubborn stains can be removed with a cream, paste or liquid cleaner, or by gently rubbing with liberally soaped, very fine steel wool pads. Check that the cleaning agent used is approved by the Vitreous Enamel Development Council.
We do not recommend the use of decorative covers over the hot hotplates as these can hold condensation and cause corrosion. Accidental operation with a cover in place can cause intense heat. Never place saucepan lids on the hotplates, as this may cause corrosion.
Grill Pan Handle
The grill pan handle is detachable from the pan, to facilitate cleaning and storage.The handle can be either detachable from or fixed to the pan. For a fixed handle remove the screw and washers from the grill pan bracket, tilt the handle over the recess adjacent to the bracket.
Slide the handle towards the centre of the pan and let the handle locate over the bracket.
Replace screw and washers and ensure that they are fully tightened up. For a detachable handle remove screw and washers from grill pan and discard.
Warning: Ensure when using grill pan handle in the detachable manner it is centralised and secure.
SETTING THE GRILL Preheat the grill at setting 6 for approximately 5 minutes. The grill pan is placed on the grill runner and should be correctly positioned under the grill element. Leave the control at setting 6 for toast, sealing and fast cooking of foods. For thicker foods requiring longer cooking, turn the switch to a lower setting after the initial sealing on both sides at setting 6. The thicker the food the lower the control should be set.
| Note: | ALWAYS have the door open when grilling. |
| | If closed a thermal device will operate. |
| | Allow cooker to cool and try again |
| Note: | Remember to switch off the control at the end of |
| cooking. |
| |
Guide to grilling successfully:
1.Preheat the grill for approximately 5 minutes.
2.Place the grill pan on the rod shelf, ensuring it is positioned centrally under the grill element.
| Food | Grill | Approx. Cooking Time |
| Setting |
| | |
| | | |
| Toasting | 6 | 4 - 5 minutes |
| of Bread Products |
| | |
| | | |
| Small cuts of meat, | 3 - 6 | 10-20mins. |
| sausages, bacon | | |
| | | |
| Chops, etc. Gammon | 3 - 6 | 25-30mins. Wire food support in |
| steaks, Chicken pieces | upturned position for chicken |
| |
| | | |
| Fish: whole | | 10-20mins. (Whole fish & fillets |
| fillets | 3 |
| placed in base of pan) |
| fingers | |
| | |
| Fish in Breadcrumbs | 3 | 15 -25mins. |
| | | |
| Pre-cooked potato | 3 | 15 -20mins. |
| products |
| | | |
| Pizzas | 3 | 12 - 15 mins. in the base of |
| grill pan |
| | |
| | | |
| Browning of food. | 6 | 8 - 10 mins. Dish placed directly |
| on base of grill pan & pan placed |
| e.g.cauliflower cheese |
| | on the base of grill compartment |
| | |
| | | |
The settings in the above guide have been developed to cook food successfully without excessive fat spitting & splashing. Always preheat the grill for 5 minutes, on setting required for cooking.
