Cleaning
Stainless Steel surfaces (stainless steel finish models only)
FACIA PANEL, HANDLES, DOOR CLADDING
Only use a clean cloth wrung out in hot soapy water, and dry with a soft cloth.
Stubborn marks can be removed using “Luneta”. We recommend that you clean the whole of the stainless steel area to maintain a uniform finish. Supplies can be purchased from the Customer Care Centre.
Do not use undiluted bleach or any products containing chlorides as they can permanently damage the steel.
Extra care should be taken when cooking food in salted water. Some foods are corrosive - eg; vinegar, fruit juices and especially salt - they can mark or damage stainless steel if they are left on the surface. Turn off and wipe any spillage immediately, taking care to avoid skin contact with any hot surface or spillage.
Sharp objects can mark the surface of stainless steel, but marks will become less noticeable with time.
To maintain the finish of the stainless steel, or to remove any greasy marks, wipe the stainless steel surface sparingly with a minimum amount of “Johnson’s Baby Oil” and kitchen paper.
Do not use cooking oils, as these may contain salt, which can damage the stainless steel surface.
Using the Oven
Oven furniture
Oven shelves
The oven shelf must be positioned with the upstand facing upwards.
Position baking trays and roasting tins on the middle of the shelves, and leave one clear shelf position between shelves, to allow for circulation of heat.
Baking tray and roasting tins
For best cooked results and even browning, the maximum size baking trays and roasting tins that should be used are as follows;
Baking tray | 350mm x 280mm |
This size of baking tray will hold up to 16 small cakes.
Roasting tin | 370mm x 320mm |
We recommend that you use good quality cookware. Poor quality trays and tins may warp when heated, leading to uneven baking results.
20 | 9 |
