Cleaning
Using the Oven
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.
Traditional fruit cakes
It should be remembered that ovens can vary over time, therefore cooking times can vary, making it difficult to be precise when baking fruit cakes.
It is necessary, therefore, to test the cake before removal from the oven. Use a fine warmed skewer inserted into the centre of the cake. If the skewer comes out clean, then the cake is cooked.
●Do not attempt to make Christmas cakes larger than the oven can cope with; you should allow at least 25mm (1 inch) space between the oven walls and the tin.
●Always follow the temperatures recommended in the recipe.
●To protect a very rich fruit cake during cooking, tin, or tie 2 layers of brown paper around the tin.
●We recommend that the cake tin is not stood on layers of brown paper, as this can hinder effective circulation of air.
●Do not use soft tub margarine for rich fruit cakes unless specified in the recipe.
●Always use the correct size and shape of tin for the recipe quantities.
Roast turkey
Roasting turkey perfectly involves cooking two different types of meat - the delicate light breast meat, which must not be allowed to dry out, and the darker leg meat, which takes longer to cook.
The turkey must be roasted long enough for the legs to cook, so frequent basting is necessary. The breast meat can be covered once browned.
●Turkey should be roasted at gas mark 4 for 20 minutes per 1lb, plus 20 minutes unless packaging advises otherwise.
●The turkey can be open roasted, breast side down, for half of the cook time, and then turned over for the remainder of the cooking time.
●If the turkey is stuffed, add 5 minutes per lb to the cooking time.
●If roasting turkey covered with foil, add 5 minutes per 1lb to the cooking time.
To test if the turkey is cooked, push a fine skewer into the thickest part of the thigh. If the juices run clear, the turkey is cooked. If the juices are still pink, the turkey will need longer cooking.
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